You guys are loving my 2-ingredient cheesecake (my take on bhapa doi) and I couldn’t be happier about it! I love seeing all of the cheesecake photos you all share!
Some of you have asked me to create a video of me making my cheesecake recipe – so I went ahead and recorded one! Check out the video below and read the FAQ I’ve put together below as well. If you still have questions, leave a comment and I’ll update the post!
Frequently Asked Questions about my 2-ingredient Cheesecake
Does this really taste like cheesecake?
Yes – as long as you chill it first! If you eat this cheesecake while it is warm then it will taste like custard BUT if you chill it for a few hours then the texture DRAMATICALLY changes and it tastes like cheesecake. It really, really does. Try it if you don’t believe me 😉
What size pan can I use?
You can use any oven-safe container to make this cheesecake but the size of the dish may adjust the cook time.
I’ve tried this cheesecake using the following containers:
- 6-inch cheesecake pan with a removable bottom
- 7-inch cheesecake pan with a removable bottom
- 4 (6 ounce) ramekins
For the cheesecake pans, I do 30 minutes with a 20 minute NPR and for the 6 ounce ramekins I do 25 minutes with a 20 minute NPR.
I would NOT suggest using a spring-form pan as those can leak.
Can I add a crust?
If you are using a cheesecake pan then yes, you can definitely add a crust! Just grease the pan well, add the crust and pour the cheesecake batter on top of the crust.
If you’re using ramekins then it may be tough to unmold the cheesecake with a crust, but you can try! I have not tried it this way though.
What type of yogurt should I use?
If you’re making a plain cheesecake, you can use any whole milk (full-fat) yogurt.
If you’re adding a puree (like in my mango cheesecake recipe) then I suggest using whole milk greek yogurt rather than regular whole milk yogurt because greek is thicker. If you have regular whole milk yogurt then you can use a sieve to separate some of the whey from the yogurt before measuring.
I want to use non-fat or low-fat yogurt, can I do this?
I haven’t tried it myself (I always buy everything full-fat) but many others have said that low-fat and non-fat yogurt have worked for them. If the yogurt looks too thin, strain it to remove some of the whey. This will result in a thicker yogurt (also called hung yogurt) which works better in this dessert.
Can I use flavored yogurt?
Yes, as long as it’s full-fat it will work 🙂 People have made this cheesecake using all types of flavored yogurt!
What other flavors can I make?
Have fun with the recipe! You can try adding vanilla or cardamom or a fruit puree (strawberry, pineapple, banana, etc) or top it with some kind of jam or glaze. I have seen people in my facebook group come up with such creative flavors (including thandai, oreo, rose, saffron and more)!
Here are the flavors that you can find on my blog:
I will be updating this as I share more flavors!
Can you freeze the cheesecake?
Yes, you can!
Why is my cheesecake watery?
This cheesecake sometimes releases a bit of whey after being cooked, just drain it out and enjoy! If it’s too watery, then try straining the yogurt next time as it may have been too thin.
Now if your cheesecake is TOO watery then you may not have properly covered the top with foil – covering the cheesecake well is very important. If too much water from steam gets into the cake, it won’t set and it also won’t look very pretty.
Can I make this in the oven?
Yes! You can make this in an oven using the bain-marie method (cook the cheesecake in a water bath by placing the cheesecake pan into a larger pan with water). Some people in my facebook group have successfully made it by baking at 350F for 30 minutes – I have yet to try it this way (the IP is just so easy for me) but I will update this with my results as soon as I do!
How can I reduce the amount of sugar in the recipe?
I have heard from people who have used evaporated milk instead of condensed milk and have had success in making a sugar-free cheesecake (I haven’t tried this myself so I can’t say how it tasted…). I have heard from people who made their own condensed milk and said it turned out well. I have also heard from people who used a combination of condensed milk and regular milk to reduce the amount of condensed milk and said it turned out well.
I have only tested the recipes as written but it seems like this is a surprisingly forgiving recipe.
Can I make this dairy-free?
Unfortunately, I have not been able to make this dairy-free. I have tried making this with condensed coconut milk and it did NOT work out for me, so save your money folks. I will continue to test recipes and hope to come up with something soon!