Ribena Cheesecake

Last Friday, 10th Sep is my father in law birthday, but i don't have time to bake a cake for him as never in mind to bake a cake as we are going to Bukit Tinggi for our family trip. While having dinner together only we realise that none of us bought a cake for my father in law. At that time, i told my husband that i'll bake a cake for your father on Sunday as a replacement.

On Sat's night after an evening shopping at Sunway pyramid, i felt very tired. Thinking to give up to bake the cake. Hoping everybody will forget on my promise. But i just can't feel right. therefore, i take out the cream cheese to cold to room temperature while making my daugther to sleep. Right after my daugther fell to sleep, i quickly start on my mission on this Ribena Cheesecake as i thought cheesecake is more easier to make as no baking time is required.

i found this recipe from Happy Home Baking.

Crust:
180g digestive biscuits, finely crushed (Original call for 150g)
100g butter, melted (original called for 60g)

Filling:
100ml water
20g (2 tablespoons) gelatin powder (Should reduce to 1.5tbsp as the cheesecake turned out to be very jelly type)
250g cream cheese, soften at room temperature
75g caster sugar
250ml (1 cup) natural plain yogurt
75ml Ribena blackcurrant juice cordial (Should add more as i hardly can taste the Ribena flavour)


Method:
For the Crust
1. To make the crust, combine crushed digestive biscuits and melted butter together in a mixing bowl. With the back of a spoon, press the biscuit crumbs onto the base of the prepared pan. Chill in the freezer compartment for at least 1 hour.

For the filling
1. Pour the water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
2. With an electric mixer, beat cream cheese and sugar together until smooth. Add in the gelatin solution and yogurt, beat till the mixture turns smooth.
3. Divide mixture evenly into two bowls. Add 75ml of Ribena into one of the bowls and mix well with a spatula.
4. Spoon the two mixtures in alternate blobs into the chilled crust. Level top and swirl with a knife through the mixture to create a marble effect. Refrigerate for overnight.