Monday, May 11, 2015

Vitagen Ribena Cheesecake


Work has been insanely stressful today. Other than the regular workload, I have additional marking of exam scripts. It was insanely stressful this afternoon as I marked the P4 EL compos. So even though I got home late, I had my dinner and went into my kitchen. To me, my kitchen is my haven. Baking/Cooking brings me to another world where my worries melt away. I'm just thankful that I had some energy left in me to bake. 

Having had some Ribena left coupled with some fruits from baking my mummy and ma's cake over the weekend, I decided to do some of these Vitagen Ribena Cups

Btw, here are the cakes I baked for my mummy and ma over the weekend! (: 
Ma's Pandan Kaya Cake..


Mummy's Mango Mousse Cake

With a pretty box (:

Anyway, I love pretty cakes (: 
This recipe takes about 2 hours to bake and I'd rate it a difficulty level 3 out of 5. 

Vitagen Ribena Cheesecake Recipe

This recipe yields 14 cups

200g digestive biscuits
80g unsalted butter, melted

500g cream cheese, room temperature
300g silken tofu
350g castor sugar
100g water
250ml grape vitagen (2 bottles)
30g gelatin
1 tbsp vanilla bean paste

150ml ribena cordial
150g water
2 tbsp gelatin

fruits for garnish

Method
Blitz/Smash the digestive biscuits till it resembles fine sand. 

Add in melted butter

Mix well till it resembles wet sand

Scoop about 1 heaped tbsp of digestives into the cup

Compact with a tart tamper or spoon

All nicely packed. Freeze in freezer while preparing batter.

Add gelatin to water. Mix well.

Double boil to dissolve gelatin. Set aside to cool.

Cream cheese cheese till smooth

Add in sugar and mix well

Add in tofu, vanilla bean paste and Vitagen. Mix well on low speed.

Scrape sides to ensure even mixing. Add in cooled gelatin mixture and mix well on low speed.

Pour into cups and set in freezer for 30 minutes.

Add water into Ribena Cordial and add gelatin. Double boil till gelatin dissolves. Allow mixture to cool. Once cooled (and 30 minutes is up), gently pour the Ribena into the cups. Return cups to freezer and set for another 15 minutes. Remove from freezer and store in chiller till ready to serve. 

All packed in pretty boxes for gifting! (: 

Have fun baking these! Do share a picture of it with me via email (cynthia.lim.hl@gmail.com) or at www.facebook.com/limcynthia! (: 

4 comments:

  1. Hi Cynthia, I have some packets of ready-to-drink Ribena. May I check with you if I am able to use 300ml of the drinks with 2 tbsp of gelatine for the topping?

    Thank you!

    ReplyDelete
    Replies
    1. hello!

      it maybe too diluted to give enough flavour (:

      Delete
  2. Hi Cynthia,
    If I do not have vanilla bean paste, can I use vanilla essence??

    ReplyDelete
    Replies
    1. hello, yes you may but it wont taste as good

      Delete

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