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).

http://munchministry.com/recipe/ribena-marble-cheesecake/