For the perfect family dessert, try this Ribena Cheesecake.
3 - 5 (depending on glassware)
To make the crust, finely crush the biscuits.
Combine the melted butter and pack this tightly on to the base of the cake tin.
Then place this into the fridge. Leave it to settle for 1-2 hours.
When the crust is almost ready you can start making the filling (but don’t make it too far in advance as it could start to firm up).
To make the filling, soak the medjool dates in a few tbsps of hot water. Then use a blender to purée the dates.
Using an electric whisk (manual is fine but just a little more arm work is needed 😆) whisk the cream cheese for a couple of minutes before adding in the yoghurt and date purée. Then whisk for another couple of minutes.
Pour 4 sachets of the vegetarian gelatine into a bowl of 200ml water. Mix until the gelatine is fully dissolved.
Then put this in the microwave for approx. 1 min (depending on the power of your microwave).
Heat until the liquid is boiled, stirring occasionally to ensure it doesn’t thicken.
Once the liquid is boiled but still runny add in 75ml of Ribena. Stir until it is fully combined with the gelatine.
Pour the Ribena gelatine liquid into the cream cheese mix.
Whisk on slow mode for a minute until ingredients are fully combined.
Remove the cake tin from the fridge and pour the filling onto the crust.
Place the cake tin back into the fridge for 2 hours until it is firm.
To make the Ribena jelly, mix 1 sachet of vegetarian gelatine with 300ml of water. Then heat this in the microwave for approx. 2 mins (depending on microwave strength). Once the liquid is boiled, pour in 50ml of Ribena. Keep stirring to ensure the liquid is fully mixed.
Remove the cake tin from the fridge and pour the Ribena jelly liquid onto the filling. Let this cool in the fridge until the jelly sets. We usually leave this overnight for best result.