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

Filling

100ml water

2 tbsps gelatin powder

250g cream cheese, room temperature

70g caster sugar

250ml blueberries yogurt

75ml Ribena blackcurrant juice cordial

Topping

100ml water

2 tsps gelatin powder

80ml Ribena blackcurrant juice cordial

Method

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.

Adapted from: http://happyhomebaking.blogspot.com/2009/02/yummy-delight.html with some changes

Notes

• 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.