This is a light and tasty cheesecake-like desert. This version is ridiculously easy and was made for me by my friend Anu Choudhury in Mexico City.

Gallery

Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
10 hrs
total:
10 hrs 40 mins
Servings:
8
Yield:
1 8-inch cake
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a large strainer with a large coffee filter, or several layers of cheesecloth. Pour the yogurt into the lined strainer, and set it over a bowl. Cover and refrigerate until the yogurt has reached the consistency of soft cream cheese, about 8 hours.

    Advertisement
  • Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch pie tin.

  • Discard the liquid that has drained from the yogurt. Place the yogurt into the bowl, and whisk in the condensed milk. Pour into the prepared pan.

  • Bake in the preheated oven until the mixture is firm and the top is lightly browned, about 30 minutes. Remove from the oven, and sprinkle almonds over top. Cool to room temperature before slicing into wedges and serving.

Nutrition Facts

235 calories; protein 8.1g; carbohydrates 32.2g; fat 8.7g; cholesterol 31.2mg; sodium 113.8mg. Full Nutrition
Advertisement

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/07/2010
The best way to describe this is that it is like a crustless sourcream cheesecake but with yogurt. I used lowfat plain yogurt and fatfree sweetened condensed milk without any problem. I did add a teaspoon of vanilla and mine baked up in about 25 minutes. It was a bit too sweet for me and if I make it again I will not scrape the milk can clean but just pour in what comes out and see how it is then or if I need to adjust more. My understanding of Bhapa Doi (steamed yogurt) is that it is traditionally made with evaporated milk and is an unsweetened Bengali dessert flavored with cardomom and/or saffron. However I have seen sweetened versions of recipes posted on the internet. This would make a nice presentation baked in individual ramekins. Read More
(21)

Most helpful critical review

Rating: 2 stars
09/07/2010
I did not care for this. I did as another reviewer recommended and did not scrape the condensed milk can clean and this was still way too sweet. Read More
(6)
10 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
09/07/2010
The best way to describe this is that it is like a crustless sourcream cheesecake but with yogurt. I used lowfat plain yogurt and fatfree sweetened condensed milk without any problem. I did add a teaspoon of vanilla and mine baked up in about 25 minutes. It was a bit too sweet for me and if I make it again I will not scrape the milk can clean but just pour in what comes out and see how it is then or if I need to adjust more. My understanding of Bhapa Doi (steamed yogurt) is that it is traditionally made with evaporated milk and is an unsweetened Bengali dessert flavored with cardomom and/or saffron. However I have seen sweetened versions of recipes posted on the internet. This would make a nice presentation baked in individual ramekins. Read More
(21)
Rating: 5 stars
09/13/2010
OMG! This is incredible easy and delicious. All my family loved it and asked for me to do it again. Thanks for sharing it! Read More
(19)
Rating: 5 stars
02/16/2010
Very easy and tasty. I made it for Valentine's Day so I added an Oreo crumb crust and drizzled caramel sauce and chocolate sprinkles on top and I used pecans instead of almonds. Next time I will make the plainer version using lowfat yogurt and see how that goes. To confert to metric for a 300ml can of sweetened condensed milk I used 775ml of yogurt and it worked great. Firms up real nice. Definitely a keeper. Thank you. Read More
(14)
Advertisement
Rating: 2 stars
09/07/2010
I did not care for this. I did as another reviewer recommended and did not scrape the condensed milk can clean and this was still way too sweet. Read More
(6)
Rating: 5 stars
07/06/2011
Thai Cook Chitima: This is a traditional recipe from Bengal India. Traditionally it is steamed. Read More
(4)
Rating: 5 stars
05/09/2011
Wow... What national is this recipe (Indian Mexican or totally fusion)? I will try it next weekend. Are you sure we don't need any flour? Will it stay formed? Read More
(4)
Advertisement
Rating: 5 stars
09/03/2010
I needed a dessert for a going away party and this was perfect. Read More
(3)
Rating: 5 stars
03/31/2012
This was easy and very yummy. Very nice after a spicy Indian meal Read More
(1)
Rating: 4 stars
05/03/2013
Soo good I made with greek strained nonfat yogurt 35.3 OZ.easy and fast!!for decorations toasted almonds blueberries strawberries and mango!!:D Read More
(1)
Advertisement