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Monday, 9 June 2014

The Original Ribena Marble Cheesecake (No bake) 利槟纳奶酪蛋糕(免烤)


My 2nd attempt on Ribena Marble Cheesecake
(modified recipe with more PURPLE, my boy's special request)

It's rubbery...just like jelly....and that's the reason we like it so much! My boy didn't like those creamy cheesecake, but because of the texture of this cheesecake (like his favorite jelly), he loves it! There's no 'in-progress' photos in this post even I had made this twice because..... my little boy joined me in the making (I couldn't cope with so many things at a time). Yes, he is a very helpful child but of course he got his rewards - the leftover digestive biscuit, yoghurt and ribena cordial lol... 
This is the original recipe of the Ribena Marble Cheesecake, for softer and less 'rubbery' texture, refer to The Modified Recipe of Ribena Marble Cheesecake .


Ingredients:

Crust:
150g Digestive Biscuit, finely crushed
60g Butter, at room temperature

Filling:
100ml Water 
2 tbsp Gelatin 
250g Cream Cheese, at room temperature
75g Caster Sugar
250ml Plain Yoghurt + 50ml in separate bowl
75ml Ribena Blackcurrant Juice Cordial

Topping:
100ml Water
2 tsp Gelatin
80ml Ribena Blackcurrant Juice Cordial

Method:

Crust:
1. Combine crushed biscuit and butter in a bowl. Spread onto a 20-22 cm tart pan (with removable base) or a metal ring and press down with the back of a spoon ( or with cleaned hand). Refrigerate till set.

Filling:
2.  Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside for 10 minutes. Place bowl in a larger bowl of hot water. Once the gelatin melts, remove from hot water and set aside to cool to room temperature.

3. Meanwhile, beat cream cheese and sugar together until smooth and creamy. Stir in gelatin liquid and 250ml yoghurt.

4. Measure out 300ml of this mixture into another mixing bowl and stir in 75ml Ribena cordial. Add the additional 50ml yoghurt into the remaining plain mixture.

5. Spoon the 2 mixtures into the chilled crust. Level top and swirl a fork through the mixture to create 'marble' effect. Refrigerate until set. (About 2 hours)

Topping:
6. Measure water into small bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside for 10 minutes. Place bowl in a larger bowl of hot water. Once the gelatin melts, remove from hot water and set aside to cool to room temperature.

7. Stir in Ribena cordial and pour this over the cheesecake. Chill until set.

8. Serve chilled. 


This is my first Ribena Marble Cheesecake (original recipe)



Some feedback from those who have tried this recipe:



By Bryan Foo




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