This recipe yields one 7" round cake
180g digestive biscuits
80g unsalted butter, melted
Berries batter
125g cream cheese, room temperature
40g castor sugar
125g berries yoghurt (one tub of Meiji)
40g water, 10g ribena (or 50g water with 2-3drops purple colouring)
15g gelatin
Mango batter
125g cream cheese, room temperature
40g castor sugar
125g mango yoghurt
50g water with 2-3drops yellow colouring
15g gelatin
Grind digestive biscuit to fine. Add in melted butter. Mix well and press in into baking tin by ladder or rolling pin.
Chill in freezer while preparing cheese batter.
1. Use mixer on high speed, blend cream cheese and sugar till smooth and creamy.
2. Dissolve gelatin in colour water, pop it into microwave for 1 min or double boil till fully dissolve. Set aside to cool off.
3. Use mixer on slow speed, blend cream cheese and yoghurt. Lastly, add in gelatin and mix well.
Repeat the steps for two cream cheese batter.
4. Take out the chilled biscuit base, pour the mango batter first then follow by berries batter, alternate till all batter is finished.
(pour from a high center point about 15cm from baking tin, batter will slowly spread to a round circle)
5. Chill the cheesecake in fridge for at least 4hours before serving
