Miki's Food Archives : The Modified Recipe of Ribena Marble Cheesecake (No bake) 利槟纳奶酪蛋糕（免烤，改良版食谱）

I couldn't remember exactly how many times I have made this delicious cheesecake because my boy likes it a lot.

This time, I have used american recipe's cream cheese which also turned out smooth and creamy. I also reduced the amount of gelatin used in the original recipe. This would make the cheesecake less 'rubbery'. Well, it turned out really good, more smooth in texture probably it's because I strained the mixture before it set.

Different flavor this time as I used the Ribena Blackcurrant & Apple Cordial instead...not that I wanted to change the recipe, I bought new flavor because my son wants the free lunch box with purchase.

I'm totally satisfied with my modified version of Ribena Marble Cheesecake. Made 4 mini cheesecakes today, all gone on the next day.

For more 'rubbery' texture cheesecake, refer to The Original Ribena Marble Cheesecake .

Updated 5 August 2015,
Here's how I remove my cheesecake from the pan, the easy and perfect way!

Watch video tutorial

Photo Updated 5 August 2015 - Made with Oreo crust this time :) Hmm... Digestive biscuit taste better ;)

Ingredients:

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

Filling:
100ml Water
1.5 tbsp Gelatin
227g Cream Cheese, at room temperature
65g Caster Sugar
230ml Plain Yoghurt + 50ml in separate bowl
75ml Ribena Blackcurrant & Apple Juice Cordial/ or any of the Ribena Cordial

Topping:
For four 4" mini cake pan
100ml Water
2 tsp Gelatin
80ml Ribena Blackcurrant & Apple Juice Cordial/ or any of the Ribena Cordial

For 9" cake pan, if you like it thicker, use 7" cake pan.
200ml Water
4 tsp Gelatin
160ml Ribena Blackcurrant & Apple Juice Cordial/ or any of the Ribena Cordial

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

Crust:
1. Combine crushed biscuit and butter in a bowl. Spread onto a 9" / 7" cake pan/ four 4" mini cake pans (with removable base) or a metal ring and press down with the back of a spoon ( or with cleaned hand). Refrigerate till set.

I made this in advance when my boy at school because he said he wants to make the cheesecake with me. And, he did! I never made this cheesecake alone. So, there's no in-progress picture of the cheesecake.

9" cake pan

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. Discard about 1 tbsp of the gelatin liquid.

3. Meanwhile, beat cream cheese and sugar together until smooth and creamy. Stir in gelatin liquid and 230ml 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. Strain both mixture into 2 separate bowls.

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. If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed.

Enjoy!

Here are some feedback from those who have tried this recipe: