Comments on: 2-ingredient Cheesecake FAQ

By: Ashley - My Heart Beets

Ashley - My Heart Beets — Wed, 16 Jun 2021 18:06:01 +0000

In reply to Mj. That's awesome! Thanks for reporting back and letting me know how they turned out :)

By: Mj

Mj — Sun, 13 Jun 2021 23:26:10 +0000

Thanks for your response! I tried the silicone egg bite pan method today. I used the full amount of yogurt and about 3/4 of the can of sweetened condensed milk. I reduced the cook time to 19 minutes and kept the printed natural release time (20 min), and the end result looked like mini flan – tan on the outside, cream colored inside, and the texture was what I’d imagine for the child of bhapa doi and rasgulla. They weren’t custardy when I removed them, they were already semi firm and a bit spongey, so I unmolded them immediately. They became very firm once they cooled at room temperature. I put half of one in the fridge to cool further and the rest got eaten at room temp. The texture was essentially the same for the fridged and non fridged bites.

I remember reading a comment that mentioned the commenter’s attempt turning out like rasgulla, and I wonder if cooking too long for the particular vessel leads to a rasgulla type of texture.

I think I’ll experiment a bit with cook times, pressure release times and cooking vessels. I strongly suspect any way they turn out, they will be devoured and enjoyed. My spouse was a big fan of the today’s frankenmithai (doigulla?) and talked about looking forward to eating any version of them again.

In case anyone is reading all the comments and curious about specific ingredients people are using, I’ll throw this out there – I used the 5 percent fat version of Fage greek yogurt and added a generous pinch of freshly ground green cardamom.

By: Ashley - My Heart Beets

Ashley - My Heart Beets — Tue, 08 Jun 2021 13:57:49 +0000

In reply to Mj.

Hi MJ, thank you for the kind words – I appreciate them so much! To answer your question, I haven’t tried making the cheesecake in the silicone egg bite molds but I believe I’ve seen a reader share a photo of that in my FB group (Instant Pot for Indian Food). If your ramekins are oven-safe, I would think that they would be fine to use in an instant pot. Let me know how it turns out if you try!

By: Mj

Mj — Tue, 08 Jun 2021 04:37:37 +0000

Hey Ashley, I have a question about the cheesecake recipe, but first I want to give a quick shout out to all the puns and asides and daydreamy ramblings. You write such enjoyable posts.

On to the question. Have you ever tried making the cheesecake in silicone, or specifically the egg bite molds (the ones used for the onion masala)? The idea came to mind when I was thinking about how I don’t know if any of my ramekins would be safe for pressure cooking – one set I feel likely wouldn’t be as they’re marked as not dishwasher safe, and I don’t know about the others.

By: My Heart Beets

My Heart Beets — Fri, 18 Sep 2020 10:05:17 +0000

In reply to Holly.

Hi Holly! I haven’t tried goat yogurt so I’m not sure, I’m sorry! Hopefully, if another reader has they will comment here – or if you try, please let us know!

By: Holly

Holly — Thu, 17 Sep 2020 17:48:30 +0000

Hi Ashley,I’ve read through all of your recipes for your Indian cheesecake and all the comments as well. I saw that you said you have tried unsuccessfully to make this dairy free. Do you have any idea if this would work with the dairy based sweetened condensed milk that you recommend but with full fat GOAT yogurt. It’s just a personal preference b/c I would like to cut back on as much of the dairy as I can since we don’t tolerate it well. However your cheesecake is OUR ABSOLUTE FAVORITE dessert! The goat yogurt I buy is organic and has the exact same consistency as full fat cow yogurt, it’s not watery or thin. I just wanted to know if you had any feedback about this because I’m not on Facebook so I can’t check out your Facebook page. Thanks in advance!

By: zoha

zoha — Tue, 30 Jun 2020 17:01:58 +0000

hi Ashley,

will there be a problem if i make this cake with 2% greek yogurt?? (i am making a mango version of this btw)

thanks

By: Sonia

Sonia — Sat, 20 Jun 2020 13:53:14 +0000

Hi Ashley, I love this cheesecake. I have made it many time. And I am planning to make it again today but this time I want to double the recipe. So my question is that If i double the recipe do I have to change the cooking time too??

By: Palak

Palak — Wed, 17 Jun 2020 20:16:41 +0000

In reply to My Heart Beets. Great to know I can also use a Pressure cooker for this.. really want to try this but don’t have my IP yet. How much time do you recommend to keep in pressure cooker? Also, should I leave the whistle on? Thanks a lot for this brilliant cheeseless cheesecake recipe

By: Jon Q

Jon Q — Mon, 15 Jun 2020 00:00:45 +0000

I made the cake and it turned out just like your video. it released very easily from the sides, but I had a difficulty removing the bottom. Should I wait until it cools for 4 hrs before trying to remove the bottom?