check out my recipe index →

My Heart Beets

Love What You Eat

2-ingredient Cheesecake (Instant Pot Indian Cheesecake)

by 123 Comments

You only need two ingredients to make this Instant Pot Cheesecake!

Instant Pot 2-ingredient Cheesecake FAQ

I know, it sounds too good to be true! A 2-ingredient cheesecake? I promise you, this tastes like the real deal and it’s also dangerously easy to make.

The funny thing is that this is a cheese-less cheesecake! Yup, that’s right. No cheese! No eggs in here either.

The two ingredients: condensed milk + yogurt

Condensed milk is just milk and sugar – and it’s very, very thick. I buy organic condensed milk from Whole Foods to make myself feel better about eating something so decadent. I love that this dessert is made up of just milk, sugar and yogurt.

One note about the yogurt: it must be full-fat. It should say “whole milk” on the container. If you’re concerned about the yogurt looking too thin, just use a sieve to separate some of the whey from the yogurt before measuring. Greek yogurt is a safe bet because it’s nice and thick.

Since first sharing this recipe, I’ve had readers tell me they’ve been able to successfully use non-fat yogurt but I haven’t tested this out for myself. I’ve also been told that flavored yogurt works too.

Here are TWO videos to show you just how easy it is to make this cheesecake:

Here’s another video of me explaining the process in detail:

You can make it crustless or add a crust! Use ramekins or a cake pan!

You can make this cheesecake in either a cheesecake pan or you can use ramekins for mini cheesecakes if you prefer. The written recipe below includes details on how to make this cheesecake using either ramekins OR a cheesecake pan.

If you want to go crustless, I suggest using ramekins.

If you want to add a crust, use a cheesecake pan. Adding a crust also adds some height which is nice.

Here’s a simple photo breakdown of how to make this using ramekins! Watch my video above to see how to make this using a cheesecake pan 🙂

Instant Pot 2-ingredient Cheesecake (Indian Cheesecake)

Make different flavors!

This dessert is amazing served as is but feel free to flavor or garnish this dessert however you’d like. I have made a mango cheesecake and lemon cheesecake and pumpkin cheesecake based on this recipe.

Try adding vanilla bean or drizzling the cake with caramel or chocolate. You can also add nuts and raisins to the batter.

You can keep it simple and add a pinch of cardamom to the batter and sprinkle extra cardamom and pistachios on top. Below is a mini cheesecake made with a ramekin:

Instant Pot 2-ingredient Cheesecake (Indian Cheesecake)

Or go with a lemon cheesecake made with 6-inch cheesecake pan:

instant pot lemon cheesecake

Here is my pumpkin cheesecake with an oatmeal cookie crust made with a 6-inch cheesecake pan:

instant pot pumpkin cheesecake by ashley of myheartbeets

I also have a recipe for mango cheesecake made with a 7-inch cheesecake pan:

3-ingredient Mango Cheesecake

This is an Indian cheesecake

This 2-ingredient cheesecake is actually an Instant Pot Indian cheesecake. It’s my take on a Bengali dessert called bhapa doi. Would you have guessed that this milk-based sweet is an Indian dessert?! Some of our non-Indian friends tried this and had no clue – they said it tasted just like cheesecake!

If you are Indian or are familiar with Indian desserts, then this sweet might remind you a little of milk mithai or rasmalai.

So yes, this is a Bengali yogurt cheesecake that tastes just like regular cheesecake. Unlike traditional cheesecake, this recipe is no fuss. Trust me, as long as you use the right ingredients, you can’t screw this up.

Instant Pot 2-ingredient Cheesecake (Indian Cheesecake)
pictured: a mini cheesecake made in a ramekin
Instant Pot 2-ingredient Cheesecake

You can serve this dessert at any temperature but know that the temperature affects the texture.

For this to taste like cheesecake, you will need to eat this dessert chilled which will of course require patience as you’ll need to allow it time to cool down in the fridge.

If you want to serve it warm or at room temp then it’ll taste more like a pudding. If you go this route, just leave it in the ramekin and serve it right away. Throw a little garnish on top and you’ve got a beautiful dessert! The texture when at room temperature is really neat too – it’s smooth and creamy. When it’s chilled, it’s more firm and dense.

This recipe makes four (6 ounce) ramekins OR a single cheesecake.

Instant Pot 2-ingredient Cheesecake (Indian Cheesecake)

I’m still working on a dairy-free alternative…

Since first sharing this recipe, a lot of you have asked for a dairy-free option. You guys know I’m all about trying to help those with food allergies but unfortunately this recipe is (obviously) dairy-heavy. I’ve tried many times to create a dairy-free version but haven’t been able to – at least not yet. And yes, I’ve tried replacing condensed milk with condensed coconut milk – it does not work.

Get your two ingredients ready and grab your ramekins/cheesecake pan and get ready to be amazed!

Have I hyped up this recipe enough for you yet? It’s amazing! It’s incredible! It’s a must-make.

Also, I love seeing your pictures of my cheesecake recipe. Please keep sharing them! You can join my IP INDIAN FB group and tag me there or on Instagram!

Print
Instant Pot 2-ingredient Cheesecake FAQ

2-ingredient Cheesecake (Instant Pot Indian Cheesecake)

★★★★★ 4.8 from 22 reviews
  • Author: My Heart Beets
  • Yield: 4 (6 ounce) ramekins 1x
Print Recipe

Description

This simple 2-ingredient Indian cheesecake is so easy to make in an Instant Pot! It’s decadent, delicious and perfect for any occasion. You can make a single cheesecake using a cheesecake pan or make multiple mini cheesecakes using ramekins!

Ingredients

Optional Crust Recipes (use the crust of your choice or go crustless):

Date and Nut Crust:

  • 1 cup nuts
  • 5 dates, roughly chopped

Oatmeal Cookie Crust:

  • ½ cup rolled oats (I buy gluten free oats from trader joes)
  • ¼ cup pecans
  • ¼ cup brown sugar
  • 3 tablespoons melted butter

2-ingredient Cheesecake:

 

  • Oil or butter, for greasing ramekins or cheesecake pan

Instructions

Optional Crust Recipes (use the crust of your choice or go crustless):

To make the date nut crust: add the nuts and dates to a blender and blend until it turns into a sticky, crumbly mixture. Add this mixture to the greased cheesecake pan with a removable bottom and press down to smooth it out. To make the oatmeal cookie crust: Blend all of the ingredients together in a food processor until well combined. Press the crust onto the bottom of a greased 6-inch (or 7 inch) cheesecake pan with a removable bottom.

To make the cheesecake:

  1. Add the condensed milk and yogurt to a bowl and mix well. Pour this mixture into 4 (6 ounce) greased ramekins or into a cheesecake pan and cover the pan(s) with foil.
  2. Add 2 cups water into the steel inner pot, then place the trivet/wire rack that came with your pressure cooker into the pot. Place the ramekins or the cheesecake pan on top of the rack (you may need to place one ramekin on top of another in order to make them all fit. see the photo in the blog post).
  3. Secure the lid, close the pressure valve and cook for 25 minutes at high pressure if using ramekins or 30 minutes at high pressure if using a cheesecake pan.
  4. Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot). The cheesecake should be set (it shouldn’t wiggle). Stick a toothpick into the cheesecake and if it comes out clean, it’s done. 
  5. Allow the cheesecakes to cool down on a wire rack. I find it easiest to unmold the cheesecake while slightly warm. (To unmold the cheesecake from ramekins, use a paring knife to loosen the sides of the cake from the ramekin if needed and then flip it out onto a plate. To unmold the cheesecake from a cheesecake pan, use a paring knife to loosen the sides of the cake from the pan – then I suggest watching this video to get a better idea of how I remove the cake).
  6. Put the cheesecake in the fridge to chill for 4-6 hours.

Notes

  • Have questions about how to make this cheesecake? Read this 2-ingredient Cheesecake FAQ blog post and watch a video to see how I make it.
  • I have only tested this recipe using whole milk yogurt (full-fat). I have heard from others that non-fat greek yogurt has worked for them. If you’re concerned about the yogurt looking too thin, just use a sieve to separate some of the whey from the yogurt before measuring. 
  • Have fun with this cheesecake! You can use flavored yogurt or greek yogurt for more protein! As long as it’s whole milk, it will work! Drizzle it with chocolate sauce or add ground cardamom or vanilla bean to the batter! You can also stir in halved cashews, golden raisins, etc.
  • This is best when chilled (in my opinion) as that is when it tastes like cheesecake. If you eat it warm, it will taste more like custard.
  • You can freeze leftover cheesecake! It tastes great when thawed but I’ve found it’s a bit more crumbly. Still delicious though!
  • If you want to add a fruit puree, then you must use thick yogurt like full-fat greek yogurt or hung yogurt, which is just sieved/strained yogurt. For example, to make mango cheesecake: use 1 cup full fat greek yogurt, 1 can condensed milk and ¼ cup mango puree. Here is my mango cheesecake blog post.
  • You cannot replace condensed milk with condensed coconut milk – I tried and it does not work. 
  • Here are my other recipes: pumpkin cheesecake, lemon cheesecake, mango cheesecake.

Here are a few more pictures to make your mouth water 😉

Instant Pot 2-ingredient Cheesecake (Indian Cheesecake)
Instant Pot 2-ingredient Cheesecake (Indian Cheesecake)
Instant Pot 2-ingredient Cheesecake (Indian Cheesecake)

Comments

  2. Hi,
    This looks great, can’t wait, husb will love. What would you suggest in place of the ramekins? I guess I have to look for Instant Pot safe containers, like small pyrex? Or a 3×6 pyrex? Mugs? Then it might take longer to cook?

    Reply

  6. Hi. Can i use flavoured yogourt like strawberry? I don t know what full fat is ( is it only greek yogourt?). Thank you

    Reply

  7. Could I make it into it in a 1 1/2 quart cordon bleu soufflé dish? I’m too new to IP to have any idea how to begin approaching tying to convert cook time!

    Reply

  8. Hi. I guess some fat is necessary -wondering if you can make this using fat free yogurt and condensed milk or the other way round i.e. Whole milk yogurt plus fat free condensed milk? I ask as in the past I have made this with condensed milk and fat free yogurt bit of course back baking and not in IP. Thanks!

    Reply

    • Jyoti, I believe the Lux only has high pressure (not low) so you should still be able to make this recipe with your Instant Pot. Just set it to manual 25 minutes if using 6 ounce ramekins (if using smaller ramekins then reduce the time or if using a larger container, then increase the time).

      Reply

  11. Ashley – I made the cheesecake with 0% faye! Three ramkins are cooling and my 9 year old ate the 4th one warm. It came out well when I unmolded the 4th one. The other three I will unmold after chilling. I am going to try with whole milk yogurt next time. I am sure it will be yummier!

    Reply

  12. It turned out well! There was a lot of liquid still leaking from the cooked cake though. I also found it too sweet — any ideas for flavour variations to cut the sweetness?

    ★★★★★

    Reply

  13. Does anyone know what happens if you use low-fat yogurt? That’s all I could find in our small town. Should I add a tbsp of heavy whipping cream? Just looking for suggestions.

    Reply

  14. The recipe looks interesting! You’ve done a great job explaining too.
    Wanted to know can plain Greek yogurt be used?
    I make my yogurt( whole milk) at home , it’s no where close to store bought in thickness .

    Reply

  15. Does anyone know what happens if you use low-fat yogurt? That’s all that is available in our small town. I thought about adding a bit of whipping cream to add some fat. Thoughts?

    ★★★★★

    Reply

    • If it is IP safe and fits in your Instant Pot then yes – however you will likely need to adjust the time. I haven’t tested though so I can’t say how long… please let me know how it turns out if you try! I hope to make this in a larger container soon and will update the post when I do!

      Reply

  18. Hi Ashley,
    Want to give this a try for this Valentines day. would you suggest adding half whole milk yogurt and half flavored low fat yogurt ? Will that work .please let me know

    Reply

    • Hi Vyshnavi, I have heard from others who tried low fat yogurt and had success but I haven’t tried it myself. I think it’ll be fine though! You can also always try sieving/straining the yogurt a bit to make it thicker before measuring. Let me know how it turns out for you!

      Reply

  20. Hi Ashley,
    Thank you so much for such an easy recipe!
    I tried this recipe however the texture of my cheesecake came out crumbly and not firm. What might have went wrong?
    Also is it normal to see some water after cooking?
    It was too sweet for me. How can I fix it? Will reducing the amount of condensed milk work?

    Reply

  21. Hi Ashley! Looks delish. Wanna try this weekend. But I don’t have an ip. So how can I make it? Oven or pressure cooker? If yes for how long and temperature?
    Thanks.

    Reply

  22. Hi, can you please help me with the measurements to do just one ramekin ? It’s just me and my husband and he does like sweets! So I want to make one part just for me ! Can you please tell me the ip timing as well for just one part

    Reply

  25. Could this dessert be made in something beside an Instnt Pot? I am behind the times and do not have one yet. Living in a tiny apartment and literally have no room for another appliance. Thank you for your time.

    Reply

  26. My family went crazy for this. My husband thinks cheesecake has to have a graham cracker crust and fruit topping. I made it that way, making the filling with 0% Fage Greek Yogurt and it disappeared. I put the cheesecake on the table and POOF! it was gone. Delicious.

    ★★★★★

    Reply

    • Anu, you can use any oven-safe container – the amount of time will depend on the size of the bowl. If you’re using a single bowl my guess would be to follow the same cook time as the cheesecake pan.

      Reply

  28. Thank you for the wonderful recipe…I so wanted to try this for a long time and i tried finally.
    I think i did something wrong. my ramekins were 4 oz. So i got 6 ramekins inside the instant pot on my trivet with foil covered

    The batter / condensed milk-greek yogurt mixture overflowed and it looks like overcooked.
    half of them wasted by flowing and when i cooled down in fridge, it became hard and did not look pretty 🙁
    I kept for 25 mts in manual high and opened after 25 minutes (NR)

    May be 6 ramekins are too much? the ramekins were filled upto 3/4

    I will try once more with 4 ramekins. But if you have any idea/ any guess what might have gone wrong?
    May be the ramekins were slightly tilted and not flat?

    Reply

  29. I made this recipe yesterday with 1 can condensed milk, 1 can evaporated milk and 1.5 cups of full-fat yogurt. The consistency came out perfect after it was chilled. In spite of the evaporated milk and extra yogurt, it felt too sweet for me. But overall very happy with the texture and taste. Will definitely want to try more versions of it! And it as super easy to make. Thanks for posting this recipe!

    ★★★★★

    Reply

  30. Hi! I’m new with the IP and I’m super excited to try this! Dumb question…if I use the pan rather than the ramekins, and after the 20 min natural release I check to see if it’s cooled but find I need to add another 2min, do I have to wait the 20 min natural release again? Thank you!

    Reply

    • Alison, that’s a great question! You can slowly open the vent to release pressure – but I really don’t think it’ll need any extra time. It should definitely be done in 30 minutes with a 20 min NPR. Let me know what you think!

      Reply

  31. Only reason I am giving this 4 stars instead of 5 is because I haven’t tried it yet. I just removed it from the springform pan and put it in the fridge. I probably should have just left it on the bottom part of the pan. When I removed it I was afraid it would fall apart on me. So I left the wax paper underneath it instead of messing with it.

    But other than that I am excited to try it. I used full fat black cherry yogurt with the sweetened milk. I also got some cherry pie filling to drizzle on top. Course I am never sure if cheesecake needs to be covered when in the fridge. So I covered it anyway with plastic wrap.

    ★★★★

    Reply

  32. I followed your instructions for making the 2-Ingredients Cheesecake, but mine is not near as high as your pictures show. The cheesecake dimensions for mine 6 inches in diameter and 3/4 inch thick. Is this the normal height for this recipe? I have seen cheesecakes much taller than this up to 6″ thick.
    I supposed by adding more yogurt would get more height? But how much more, any ideas?

    Reply

    • Hi Bill, it just depends on the size of your pan – a bigger pan will yield a thinner cheesecake. When you mentioned the size of the width I initially didn’t think that was right – but if you look at my mango cheesecake I’d say that was maybe a little over an inch thick. A slighter smaller pan will give you a bit thicker cake – like my lemon cheesecake. You can add a crust to help with height too and if you want a much thicker cheesecake, ramekins are also an option. This cake is very, very sweet which is why I haven’t tried doubling the ingredients but you can also try it that way – if you do, please let us know how it goes!

      Reply

      • Hate to bother you again, but I have tried this recipe several times with same results, a thin cheesecake and used two stackable pans both of which are 6-inches in diameter, which is smaller than the 7-inch you used in the Mango Cheesecake. Thus these pans of mine should have been thicker, but was not. Tried the Fage Greek Yogurt (full fat) & this time the 2% Lowfat, (milkfat Greek Strained Yogurt) still thin. Made a Lemon and a Lime cheesecake. Before measuring out the yogurt, did some researched on the web and found the following: 1 cup of Greek yogurt – 285 grams 10.05 ounces & 1 cup of yogurt – 245 grams 8.64 ounces. So the container of Fage Greek Yogurt, I used, shows to contain 35.2 ounces (1000 grams) of yogurt. That should be plenty for 3 cheesecakes. This time I weighed the yogurt out to 10.1 ounces, (this is more than if one used a 1 measuring cup, according to the cup measure I used.) Cook on High Pressure for 30 minutes, since using stackable pans, do a Quick Pressure Re;lease, switched the top pan for the bottom pan and vice versa, put the lid back on and cooked for 10 minutes more and this time did a 20 minutes of Natural Pressure Release. Still came out thin and lots of liquids even using the 6-inch stackable pans. I am at a lost as to why they comes out thin. But they are still delectable delicious and I want to thank you for posting the recipe.
        Thanks a lot.

        Reply

  33. Great recipe! Thanks for sharing. Made this for the first time yesterday and the flavor was great! However, the texture was off – it was dry and crumbly. I think it was overcooked and came out thin like someone else mentioned. I used a 7-inch Corningware casserole pan and cooked for 30 mins. Used whole milk yogurt and condensed milk just as the recipe suggests. Cooked for 30 mins and let release for 20 mins. Next time I’m going to try a 6 inch pan and reducing cooking time. Also might try adding an egg to the mixture to see if that helps the texture and gives it some rise. I’d try it right now, but I’m out of condensed milk.

    I used whole milk regular style yogurt and there was a lot of moisture in the pan when it was done. Going to strain the yogurt first next time.

    ★★★★

    Reply

  34. This was so simple and tasty! I crushed up some cashew biscuits and made that my crust. And I added crushed cardamon in the cake mix. Yum!!!

    Reply

  35. I tried this recipe with a graham cracker crust, some cardamom and rosewater in the cake mixture, and topped it with slivered almonds. It was great, served it at a party and everyone loved it! I did have a bit of trouble with the Fat Daddio pan though. I noticed when I bought it the there was a slight warp to the bottom. It seemed to lay pretty flat, so I went ahead and put in my crust, poured in my mixture, but when I lifted the pan up to put in my Instant Pot, it was leaking. I salvaged it by wrapping the bottom in foil. They’ve sent me another one, so I’m hoping that doesn’t happen again. Have you ever had this pan leak? Do you think using parchment paper at the bottom is helpful for removing the cake?

    Reply

    • That sounds delicious! I’m so happy to hear that everyone loved it! As for the pan, hopefully it was just that one – I’ve never had mine leak and I have both the 6 and 7 inch pans with the removable bottoms. I remove the cake from the pan while it’s still a bit warm and it slides out easily but I do leave the bottom piece on since it is hidden – I’m sure parchment paper will help too if you want to use that 🙂

      Reply

  36. Made this with my 16yo grandson in 6 quart IP Ultra Christian did all the work including the graham cracker crust. The results were incredible. Jim
    I have a picture but i don’t know how to add it.

    Reply

  38. I tried it and ran into some problems, perhaps you can help. I used whole milk vanilla yogurt and a can of sweetened condensed coconut milk. I think the coconut milk was the problem. I put it in one of those baby food molds like people are using for the sous vide egg bites because I didn’t have the right size ramekins. I cooked it for 20 minutes instead of 25 since the little cups are about half the size of the ramekins. At the end of the 20 minute wait time, I checked them and they were still jiggly but looked ok otherwise, so they went back in for another 5 minutes. Disaster! Curdled, separated, watery and disgusting looking (but I tasted the curds and they were delicious). What happened? As I said I suspect the sweetened condensed coconut milk. I will try again with the right stuff.

    Reply

    • Hi Kathryn, I mention in the post that condensed coconut milk won’t work as a sub for regular condensed milk – I learned that the hard way as well unfortunately. I will add that in the recipe card too just incase others miss it in my post. Thanks for sharing! Let me know how it goes if you try it again with the regular milk 🙂

      Reply

  42. Delicious! Quick and easy. It is very sweet, so I will try someone else’s suggestion to add evaporated milk and additional yogurt next time. This is easy enough to experiment with. Thank you!

    ★★★★★

    Reply

  46. First of all, I want to say that I’ve made a few recipes on this site and I have made the butter chicken and naan countless times. I decided to make this one because it was a curiosity of mine to see what these two ingredients could produce in person. I’m honestly not a fan of any Indian dessert I’ve tried because I find them too sweet and syrupy.

    I was planning to make this for 8 people so I doubled the recipe. After committing to it, I realized my Instant Pot only fit 4 ramekins and I didn’t have time for two batches. I also realized our cans of condensed milk are 300ml which is less than what’s called for. Invested, I decided to make it work…and it did! I reduced the yogurt by about 2 tbsp per cup to try to keep the relative ratio.

    I used the crust recipe and doubled it and then put it in a 10-inch spring-form pan. I had my doubts about putting the soupy mixture in there and I was right to have reservations. It ended up leaking so I had to rescue it. After redoing it with parchment, I was able to bake it in the oven at 300 F for 45 minutes. I don’t know if this was too long because I don’t know what I was supposed to observe, but it was set nicely at that point. The texture was more jelly-like than expected so maybe it was too long. There was a lot of separated syrup so it fullfilled the parameters of what I’ve observed in Indian desserts thus far. Everyone enjoyed it at room temperature because I didn’t remember to chill it. That said, I found it tasted better that way. In the end, we only ate half of the resulting dessert and it was so sweet I wouldn’t want a whole portion for myself.

    I might give it a go some day in my Instan Pot to get the full experience.

    ★★★★

    Reply

  48. I make Bhapa doi all the time. This crust is an amazing idea. I’ll definitely try it out next time. Thanks for the recipe.

    Reply

  49. Lovely recipe. Loved it 2-ingredient cheesecake.

    One simple question is there a way to make this over stove top too?? If yes, Can you please share the recipe to make this in a normal pressure cooker?

    ★★★★

    Reply

  50. Loved this. Used a container (7 oz) of 5% greek yogurt. Not only was the cheesecake delicious but the crust is fabulous. I used pecans and dates and will always make that crust, no more graham cracker for me. Thank you.

    ★★★★★

    Reply

  52. I have to say, I have made this about 4 or 5 times. Each one was different. One time it was black cherry yogurt with a chocolate oreo crust (sort of my take on a black forest cheesecake). The next time was strawberry yogurt with a graham crust. The best was an oreo crust, with a 1/2 cup of melted peanut butter, I then poured the yogurt / sweetened condensed milk mixture on top. For a topping, I use 2 tbsp of crushed peanuts, shaved chocolate, and a caramel topping. It was fantastic. Thank you very much for introducing me to this. AWESOME!!!

    ★★★★★

    Reply

  53. I’m asking again as I did’nt get a reply;

    November 10, 2018 at 10:37 am

    I bought some Pistachio powder when in Iran, how can I incorporate for a biscuit base please and how much?Thanks

    Reply

  54. So simple and quick. I couldn’t wait for it to chill before I had to dive in. It’s nice when its warm. Today I’m chilling them and will have another at dinner. I posted a picture of my results on Instagram @jakatax. Thank you.

    ★★★★★

    Reply

  55. Hey,
    This looks very delicious and easy to make. I definitely want to try but dont have IP yet. Waiting to arrive in Australia :-(. Is it possible to make in a normal pressure cooker or oven, if so what would be the recommended settings? Thanks Vibha

    ★★★★★

    Reply

  56. This recipe is great, so delicious and easy. Quick question though, I had a lot of sugary water in the ramekins and then also after I unmolded them. Any way to prevent that? Thanks.

    ★★★★★

    Reply

  57. This recipe looks similar to caramel custard which I made when I was teenager .
    I remember I was told that I should put a whistle and only steam it for few minutes in pressure cooker .
    I wanted to know if this can be done too without putting the pressure or cooking in venting mode.
    I am somehow scared to pressure cook for 25 mins yogurt and condensed milk .
    Pls respond .
    Thanks !

    ★★★★

    Reply

  58. Made the lemon version today on my first try at an instantpot cake. It came out divine! Did a pistachio-almond-dried fig crust because that’s what I had in my pantry. Added almonds because I didn’t have enough pistachios. Followed your recipe for the custard. The lemon version really cut through the sweetness of the condensed milk. I would definitely do this again for a dinner party!

    ★★★★★

    Reply

  59. I want to try making the cake. Just had a quick question…. condensed milk in Canada usually comes in 10oz cans. Should I go ahead and use one 20oz can or should I use 14oz as per the recipe?

    Reply

  60. Hello Ashley, so I tried making it with 14oz condensed milk and it came out delicious!
    Now if I want to make it in cupcake size muffin silicone liners how much pressure cooking time would that require? Any suggestions?

    ★★★★★

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Quick and Easy