Thursday, September 16, 2010 | 5:56 pm | 0 comments
RIBENA MARBLE CHEESECAKE!
Got the recipe off some Ribena Christmas/New Year Promotion page in a magazine.
Look at the tantalizing layers, and marble effect and the glistening jelly!
Totally yumyumyum :)
First time making a cheesecake and I was afraid it would be a failed experiment.
Thankfully it turned out pretty good!
Broke in my new detachable baking tray too! TOO AWESOME. Best kitchen tool I've ever invested in. They make baking so much easier and less of a headache when you figure out how to retrieve the end product.
Mum bought a set of baking scrappers and spatulas from the supermarket this morning too, and it was the best cake cutting knife ever. It's made of flexible rubber-like plastic, yet it's still sharp. You can slice the cake effectively but it won't destroy the jelly surface of the cake.
150g crushed digestive biscuits
100 ml water
20g (2 tablespoons) gelatin powder
250g cream cheese, soften at room temperature
75g caster sugar
250ml (1 cup) natural plain yoghurt
75ml Ribena juice cordial
2 teaspoons gelatin powder
80ml Ribena juice cordial
1. Line the sides of a 18-20cm round pan (with a removable base) with parchment paper or clear plastic sheet (I cut out a strip of plastic sheet from a cookie bag), set aside. 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. (To ensure the crust is even, I used the base of a flat-bottom glass to press down the crumbs.)
2. Filling: Measure 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.
3. 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.
4. Divide mixture evenly into two bowls (about 1 cup each). Add 75ml of Ribena into one of the bowls and mix well with a spatula.
5. 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 until set (about 2 hours as stated in the recipe, but I left mine to set over night since I omitted the topping).
6. Topping: Measure water into a bowl and sprinkle in the gelatin. 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 bowl from the pot and stir in 80ml of Ribena. Set aside to cool. When completely cooled, pour mixture over the cheesecake and chill for several hours or overnight until set.
Hope you have fun trying out this recipe!
Off to plan my next experiement! :))