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Indian Cheesecake

Makes 10 Ramekins


  • 1 can evaporated milk - 12 oz (350 ml)

  • 2 cups full fat Greek yogurt

  • About 6-8 green cardamoms, seeded and powdered (about 3 tbsp)

  • 1 tbsp cinnamon powder

  • About 30 strains saffron


Pre-heat oven to 375 degrees Fahrenheit (190 Celsius) In a large bowl, pour Greek yogurt and evaporated milk in. Whisk together removing any lumps until the batter is completely smooth. Pour cardamom and sprinkle cinnamon in, whisking again.

Pour the yogurt and milk mixture in the ramekins one by one, filling about ¾ of the way there. Sprinkle about 3 strains of saffron in the center of each ramekin.

To bake, take a large tray and fill with an inch of water. Carefully place ramekins in the middle of the tray and place in the oven for about 15 minutes.

When you remove the ramekins from the oven, the batter will not be fully firm and that’s okay! Let it cool and then place in the refrigerator for 2-3 hours before eating, allowing the dish to solidify. Enjoy!

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