Berry Burst (No-Bake) Cheesecake

Ingredients

Crust:
150g digestive biscuits, finely crushed - i used Tiger biscuits (plain milk flavour)
60g butter, melted

Filling:
100ml water
20g (2 tablespoons) gelatin granules/powder - i used a packet of gelatin powder
250g cream cheese, soften at room temperature
75g caster sugar - i would use less, cut down to 50g
250ml (1 cup) natural plain yogurt
75ml Ribena or any other blackcurrant juice cordial

Topping:
1 pack Aeroplane or Jello crystal jelly - Berry burst or any other berry flavour of your choice
(prepare as mentioned on the packet)

Method:

1. Line the sides of a 18-20cm round pan/square pan (with a removable base) with aluminum foil (base) and clear plastic sheet (sides), set aside.
   
2. To make the crust, combine crushed digestive biscuits and melted butter together in a mixing bowl. Press the biscuit crumbs onto the base of the prepared pan. Chill in the freezer compartment for at least 1 hour.
   
3. 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.
4. 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.
5. 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. - i took a shortcut and mixed into everything. i dont know how to make the marble effect (plus i was kind of lazy)
   
6. 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. - skip this if ur lazy like me :-p Refrigerate until set (will take a few hours).
7. Topping: Prepare Jelly as instructed on the box. Pour mixture over the cheesecake and chill for several hours until set.

Adapted from Happy Home Baking