top of page

Mishti Doi: A Deliciously Creamy Indulgence

Kolkata has a rich culinary path to be extremely proud of, and it would be a crime to visit the city and not sink into the sweetness of yummy treats like Rosogolla, Sandesh, and Mishti Doi. The conventional Bengali version of sweet yogurt is really distinctive since it is fermented with items like milk, sugar, and jaggery. The impeccably sweetened taste of the yogurt makes it perhaps the most mainstream dessert in Bengal. The modern Mishti Doi origin dates back to over 150 years prior, spearheaded by the Sherpur-based Bose family. The family was subsequently belittled by Altaf Ali Chowdhury, the then Nawab of Bogra, and was allowed land in the region where they set up their shops and industry. Before long, the reputation of the dessert spread out and went on to become one of the most celebrated sweet dishes in the region.

Customarily, Mishti Doi is served in earthen cups and gets appreciated during tiresome hot days. Actually, if we are being honest, Mishti Doi is delighted after each lip-smacking lunch or supper, whether it's winter or summer. Anyway, we were thinking, there is so much we could do with this delicacy. So, we decided to take two of our favorite things and mix it up a bit: Cheesecake and Misti Doi! Mishti Doi cheesecake is the perfect combination of the two different cultures and cuisine. It has the surface of a cheesecake with the immaculate flavor of Mishti Doi. And we thought, why not bring this beauty to you?! We promise you won't be disappointed!


For Base

  • 100 gm digestive biscuits

  • 50 gm melted butter

  • 50 gm jaggery

For Cheesecake

  • 400 gm cream cheese

  • 200 gm Mishti Doi

  • 50 gm jaggery (preferably palm or date)

  • 5 gm fresh orange zest

  • 100 ml fresh cream

  • 10 ml lemon juice

  • 2 whole eggs


For Base

  • Crush the digestive biscuits and mix them with melted butter and melted jaggery.

  • Line the base of a round cake tin with the crushed biscuit mix.

  • Bake in a moderate oven (170-180 degrees Celsius) for about 10 minutes.

  • Allow cooling.

For Cheesecake

  • With a hand blender, mix the cream cheese, melted/powdered jaggery, lemon juice, and Mishit Doi at a low speed until smooth. Make sure you don't overbeat it

  • Add the whole eggs, orange zest, and fresh cream, and mix well.

  • Pour the batter on top of the prepared biscuit base and bake at 150 degrees Celsius for about 45-50 minutes.

  • Take out when completely set. It should be lightly browned around the edges while still a little wobbly in the center.

  • Cool completely and then refrigerate for a minimum of 6 hours.

There are a million things you can do to change this recipe and yet it simply continues to be better and better as it offers tremendous prospects and limitless blends. Minimal ingredients, straightforward, single bowl, and excellent earthy, rich flavors make this cake absolutely appetizing. Regardless of how you make it – it's a winner all things considered. The texture is light, fluffy, and silky.

Come to think of it, the flavor of Mishti Doi is actually similar to cheesecake. This is just one of the million recipes out there. There are all kinds of things you can do with this creamy flavorsome dessert. Let the creamy, delicate texture with a rich and comforting flavor of Milky Mist Mishti Doi take you on a journey of West Bengal's culinary delights


bottom of page