No-Bake Cheese
This cheesecake is an Instant Pot recipe but since I don’t have an Instant Pot, I made it in pressure cooker.;It is very similar to Bhapa Doi, a Bengali sweet dish. Ideally, this cheese cake has to be served chilled. One more thing that is very important is no water r moisture should seep inside the container. So, are you ready?





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Let’s get started:





Full Fat Greek Yogurt – 1 ½ cups (do not compromise on it. Low fat, non-fat will not work for this recipe)





Condensed Milk – 1 can 12 oz





Lemon zest – 1/2 teaspoon





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Now, the mixing process:





Grease the container;in which you are going to set the cheesecake. You can use ramiken bowls if you want to set them individually.





Mix Yogurt, condensed milk. Beat it;properly.





Transfer it to the greased dish. Cover it tightly with a silicon lid or aluminium foil. This step in very important as no water should seep inside. Make sure the container;is tightly sealed. You can do double proofing by covering the container with a paper towel first and then covering it with the aluminum foil. Since I was making it first time and was using pressure cooker instead of Instant Pot, I added one more step – I tied the container with a thread.





Put the dish/remikan bowls in the pressure cooker. Cover the cooker with the lid. Set it on high and allow it to steam for 15-20 minutes.





Remove it from heat. ;You can take it out while it is warm. But I preferred to wait for a while. ;Run a knife around the edge. Take it out as you take out the cake. If you are using the detachable pan then it’s easy. Now out it in the fridge to set. It needs at least 4-5 hours ;or more for proper setting.





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Garnishing;the cheese cake:





I had mango at home so I decorated it with mango slices. ;While serving sprinkle pistachio powder.