Ribena cheesecake
Ingredients:
Crust:
- 150g digestive biscuits (finely crushed)
- 60g butter (soften to room temperature)
Filling:
- 100ml hot water
- 20g gelatine
- 1 block of cream cheese(250g) soften to room temperature
- 75g caster sugar
- 1 cup(250ml) of plain yogurt + 50ml yogurt
- 75ml Ribena blackcurrant juice cordial
Method:
1.To make crust: combine crushed biscuits & butter together in a bowl. Spread this onto the base of a 20-22cm pan (with removable base). Press down well with the back of a spoon. Refrigerate till set (while you make the filling).
2. Filling: Measure hot water into a bowl & sprinkle in the gelatine. Stir well till the gelatine melts & set aside to cool to room temperature.
3. Meanwhile beat the cream cheese & sugar together until smooth & creamy. Stir in the gelatine liquid & 250ml yogurt.
4. Measure out 300ml of this mixture into a mixing bowl & stir in 75ml of Ribena. Add the3 additional 50ml yogurt into the remaining(plain) mixture.
5. Spoon the two mixture in alternate blobs into the chilled crust. Level top & swirl a knife through the mixture to create a ‘marble’ effect. Refrigerate until set(about 2-3 hours).
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