Saturday’s bake for the CG. I thought it to be quite normal but apparently, the folks like it. It’s a rather healthy dessert though. Somehow, the filling became quite watery which I don’t really prefer since aesthetically, it will not be pleasant. The taste turns out all right and one kid commented, “I really like this!” Ok then, it’s endorsed by the kiddo.
150g digestive biscuits, finely crushed
60g butter, left to soften in room temperature for 15 minutes
2tbsp (20g) gelatine granules
1 block (250g) cream cheese, left to soften at room temperature
75g castor sugar
1 cup (250ml) plain natural yoghurt + 50ml yoghurt
75ml Ribena blackcurrant juice cordial
1. To make the crust, combine crushed biscuits and butter in a bowl. Spread this onto the base of a 20-22cm tart tin (with removable base) or a metal rung and press down well with the back of a spoon. Refrigerate till set (while you make the filling).
2. Filling: Measure water into a bowl or a jug and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow gelatine granules to swell (10 minutes) before placing the bowl in a larger bowl of hot water (this will cause the gelatine to liquefy). Once gelatine melts, remove it from the hot water and set aside to cool to room temperature.
3. Meanwhile, beat cream cheese and sugar until smooth and creamy. Stir in gelatine liquid and 250ml natural yoghurt.
4. Measure out 300ml of this mixture into a small mixing bowl and stir in 75ml of Ribena blackcurrant juice cordial. Add the additional 50ml of yoghurt into the remaining plain mixture.
5. Spoon the two mixtures in alternate blobs into the chilled crust. Level top and swirl a knife through the mixture to create a ‘marble’ effect. Refrigerate until set (about 2 hours). Serve cheesecake cold.