September 20th, 2010.
I have never ever made any chilled cakes (as in non-bake) before. The reason is that, most of the recipes I found, use at least an egg. I just cannot accept eating raw eggs, especially for the kids – salmonella is nothing funny!
Then, one of my friend shared with me this recipe of a Ribena Marble Cheesecake, obtained from this blog called Happy Home Baking. It is a chilled cheesecake, and it doesn’t require any eggs at all. I checked out and immediately love it. I like Ribena. My children like Ribena. And we have lots of Ribena cordial at home. It also uses 1/2 yoghurt and 1/2 cream cheese –> all in all, it looks like very refreshing. And most importantly, it is so pretty!
This is how it looked, before I added the Ribena topping. It is so pretty that makes one feel very sayang to cover it up with the dark Ribena topping, but I just did so lah — the blogger did not cover it and she claimed that it lacks Ribena flavor.
True enough, after covering it with the Ribena topping, the marble effect disappears, but the taste is fantastic! Well, at least it has better Ribena flavor!
[Added in Mar] I made this so many times again and again. With a square pan, it is so much easier to cube and serve in small cups – very convenient for party setting!
RIBENA MARBLE CHEESECAKE RECIPE
150g digestive biscuits, finely crushed
70g butter, melted
2 tbsp gelatin powder
250g cream cheese
75g caster sugar
250g natural plain yogurt
75ml Ribena cordial
2 tsp gelatin powder
80ml Ribena cordial
1. Use 8″ round loose-base cake tin. She asked us to line the side of the cake tin with parchment paper or plastic sheets — which I used book wraps, which I have plenty.
2. Mix crushed digestive biscuits and melted butter together and press onto the base of the cake tin. Freeze for 1 hour. (OMG, when I am writing, only I realized is to ‘freeze’ not ‘chill’, but mine turned out okay with chilling).
3. Melt gelatin into water on a double boiler. Cool to room temperature.
4. Cream cheese with sugar. Add in the gelatin solution and yogurt, continue to beat till the batter is smooth.
5. Divide mixture into two equal portions. Add 75ml of Ribena into one part, mix well.
6. Pour the 2 parts onto the cake base in alternate blobs. Swirl with a knife or chopstick to create a marble effect. Chill for 2 hours.
7. Topping: Melt gelatin into water on a double boiler. Once well melted, remove from pot and stir in 80ml of Ribena cordial. Set aside to cool. When completely cooled, pour mixture over the cheesecake and chill overnight until set.