Thursday, September 29, 2011

Ribena Yogurt Cheesecake

The surface of the cake

Side view of the cake

These was how it look like, before adding the topping
Ingredients (Makes a 20 cm square tin)
Cake Base
150g digestive biscuits, finely crushed
75g melted butter

100ml water
2 tbsps gelatin powder
250g cream cheese, room temperature
70g caster sugar
250ml blueberries yogurt
75ml Ribena blackcurrant juice cordial

100ml water
2 tsps gelatin powder
80ml Ribena blackcurrant juice cordial


1.) Line the sides of the tin with aluminum foil.

2.) Cake Base:
    - Combine crushed digestive biscuits and melted butter, press the crumb onto
      the base of the tin firmly.
    - Chill in freezer for 1 hour or until firm.

3.) Filling:
   - Sprinkle gelatin powder in the water and set aside for 10 mins.
   - Double boil the gelatin till dissolved and set aside to cool.
   - Beat cream cheese and sugar till smooth. Add in the cool gelatin and
      blueberries yogurt, mix till combined.
   - Divide the mixture into 2 portion.
   -  Add in the 75ml ribena into 1 portion and mix well.
   - Alternately spoon the mixture into the cake base and swirl with a skewer
     through the mixture to create marble effect. Refrigerate for 1-2 hours till set.
4.) Topping:
  - Sprinkle gelatin powder in the water and set aside for 10 mins.
  - Double boil the gelatin till dissolved.
  - Stir in the ribena and set aside to cool. When completely cooled, gently pour
    the mixture onto the cheesecake and chill overnight or until set.

  • Do not burnt the gelatin. I used a glass bowl to bloom the gelatin and place it on another bowl filled with hot water, stir till dissolved.
  • Original recipes use plain yogurt, i replace with blueberries yogurt. I reduce 5g of sugar in the filling.
  • I did the cake base and filling in the evening. The topping was done in the morning.
  • Topping can be replace with 1 pkt of blackcurrant jello, using 400ml of water with 2 tsp of gelatin powder.
  • I increase 15g of the melted butter, as i find the base too dry.
  • Personal tips: use cake ring or removable cake tin for easy releasing the cake.

1 comment:

Zoe said...

Love the idea of using Ribena flavoured jelly as topping for cheesecake. This is beautiful and must be refreshing and delicious!