Ribena Marble Cheesecake (non-baked)

When I first tried to do the non-baked Oreo Cheesecake, i failed to whip the cream. So I am quite phobia when it comes to preparing cake with whipped creams. When I found this non-baked cheesecake recipe from Happy Home Baking and Loving Baking, I know I must give it a try. The recipe seems simple. The comments I received from my friends who tried it, they simply love it!

(From Happy Home Baking)

Ingredients
Crust:
150g digestive biscuits, finely crushed (I used Marie Biscuits instead coz don't have digestive biscuits at home)
60g butter, melted

Filling:
100ml water
20g (2 tablespoons) gelatin granules/powder
250g cream cheese, soften at room temperature
75g caster sugar
250ml natural plain yogurt
75ml Ribena blackcurrant juice cordial

Topping: (i omitted this. You can refer to Loving Baking who tried the topping.)
100ml water
2 teaspoons gelatin granules/powder
80ml Ribena blackcurrant juice cordial

Method:

Crust:

1. Line the sides of a 20cm round pan with aluminium foil (which extends out 2-3 cm at the side of the pan for easily lifting after the cake is chilled), set aside.
2. To make the crust, combine crushed digestive biscuits and melted butter together in a mixing bowl.
   
3. With the back of a spoon, press the biscuit crumbs onto the base of the prepared pan. To ensure the crust is even, use the base of a flat-bottom glass to press down the crumbs.
4. Chill in the freezer compartment for at least 1 hour.
   

Filling:

1. 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. Swelling will make the granules melt much easier & faster.
   
2. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
3. Beat the cream cheese and sugar together until smooth (either using electric mixer or hand whisk also can).
   
4. Add in the gelatin solution and yogurt, beat till the mixture turns smooth.
5. Divide mixture evenly into two bowls (about 1 cup each).
   
6. Add 75ml of Ribena into one of the bowls and mix well with a spatula.
7. Spoon the two mixtures in alternate blobs into the chilled crust, i.e. Spoon one blob of coloured mixture (with ribena) onto the crust, then spoon one white mixture blob beside it, followed by the coloured mixture and so one. Just alternate the mixtures.
8. Smooth the surface and use a knife (hold vertically) and swirl through the mixtures to create the marble effect.
   
9. Refrigerate until set.

Topping:

1. 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. It is important to allow the cheesecake to set before pouring the jelly topping. Also, when pouring the jelly topping, do be gently. If possible, spoon the jelly mixture. This it to prevent the pressure of the jelly mixture from "eroding" your cheescake. In which, you might end up with floating bits of cheese.
2. When completely cooled, pour mixture over the cheesecake and chill for several hours or overnight until set.