Ribena-flavoured cheesecake
Easy to make with children, this cheesecake is a deliciously indulgent dessert with a tangy Ribena twist!
You’ll need:
Base
150g digestive biscuits, finely crushed
60g butter, melted
Filling
20g (2 tablespoons) gelatine powder/granules. For a vegetarian alternative, replace gelatine with agar agar
250g cream cheese, soften at room temperature
75g caster sugar
250ml (1 cup) low fat plain yoghurt
75ml Ribena Blackcurrant, Ribena No Added Sugar Blackcurrant or Ribena Strawberry squash
Method
1. Crush digestive biscuits and mix with melted butter in a bowl. Press the mixture onto the base of a 18-20cm round pan, lined around the sides with parchment paper (you can also use clear plastic).
2. Leave to cool in the freezer for about an hour. This will be your cheesecake base.
3. Sprinkle the gelatine/agar agar into a bowl of 100ml cold water and leave for ten minutes. Place the bowl over a pan of simmering water and stir. Once melted, set the bowl aside to cool to room temperature.
4. Beat the sugar and cream cheese together then add the melted gelatine/agar agar, yoghurt and Ribena squash, beating all together until smooth.
5. Spoon onto the chilled base and swirl with a knife or fork to get a marbled effect. You can also drizzle more Ribena and add blackcurrants/frozen berries to the top if you wish.
6. Refrigerate for at least two hours.
7. Enjoy!
Let us know how it turns out if you try this recipe, and we’d love to see any pictures of your Ribena recipe creations! You can share them on Twitter @ribenauk as Twitpics, or using the #ribena hashtag. You can also upload them to our Facebook page at www.facebook.com/RibenaUK.
Thank you to blessedhomemaker.blogspot.com for the inspiration for this tasty recipe.
