Here's the original recipe from Happy Homebaking, enjoy:
- 150g digestive biscuits, finely crushed
- 60g butter, melted
- 100ml water
- 20g (2 tablespoons) gelatin granules/powder
- 250g cream cheese, soften at room temperature
- 75g caster sugar
- 250ml (1 cup) natural plain yogurt
- 75ml Ribena blackcurrant juice cordial
- 100ml water
- 2 teaspoons gelatin granules/powder
- 80ml Ribena blackcurrant juice cordial
- Line the sides of a 18-20cm round pan (with a removable base) with parchment paper or clear plastic sheet (I cut out a strip of plastic sheet from a cookie bag), set aside. To make the crust, combine crushed digestive biscuits and melted butter together in a mixing bowl. With the back of a spoon, press the biscuit crumbs onto the base of the prepared pan. Chill in the freezer compartment for at least 1 hour. (To ensure the crust is even, I used the base of a flat-bottom glass to press down the crumbs.)
- Filling: 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. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
- With an electric mixer, beat cream cheese and sugar together until smooth. Add in the gelatin solution and yogurt, beat till the mixture turns smooth.
- Divide mixture evenly into two bowls (about 1 cup each). Add 75ml of Ribena into one of the bowls and mix well with a spatula.
- Spoon the two mixtures in alternate blobs into the chilled crust. Level top and swirl with a knife through the mixture to create a marble effect. Refrigerate until set (about 2 hours as stated in the recipe, but I left mine to set over night since I omitted the topping).
- Topping: 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. When completely cooled, pour mixture over the cheesecake and chill for several hours or overnight until set.