I am always looking to make healthier versions of desserts. In my attempt to do so I also try to infuse Indian flavors. I absolutely love the flavor of saffron, rose water and cardamom together in any dessert. I decided to try this version of a cheesecake after I heard a Bengali friend talk so passionately about bhappa Doi – a steamed, chilled yogurt dish made in the eastern part of India. Since I was having a culturally diverse crowd of people over for dinner, I needed to make sure they were able to relate to the dish in some way! So I made individual servings of cheesecake with bhappa Doi as my custard infused with saffron and cardamom. This is one hit of a dessert!

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I used low fat versions of all the ingredients.

Ingredients
1 cup thick yogurt ( Greek works great)
1 cup condensed milk ( I reduced this to 3/4 cup because I did not want it to be too sweet)
1/2 cup evaporated milk
A pinch of saffron soaked in 2 tbsp of milk
1 tsp cardamom powder

For the crust
9 graham crackers or digestive biscuits crushed
2 tbsp of melted butter

Mix butter and crushed graham crackers. Pack it at the bottom of a single serve bowl or a cake pan or a springform pan. Bake for 10 mins at 400 degrees.

In the meanwhile mix all
Ingredients for the custard. Remove the pan with the crust from the oven and leg it cool for a bit. Pour custard in it. Now place this pan in an oven safe bowl, fill with hot water half way and bake at 400 degrees. The cheesecake is ready when the centre is still a little wobbly but a knife comes out clean. Remove from oven and chill in the refrigerator for at least 8 hours.