Ocean Cheesecake

Ingredients:

•400g biscuits, finely crushed

•150g melted butter

some coconut flakes for decorating purposes

some chocolate candies in different marine shapes (shells, seahorses)

For the filling

•500g mascarpone

•400ml double cream, whipped

•100g sugar

•10g powdered gelatin

•50ml cold water

•50ml hot milk

For the jelly topping

•200ml pineapple juice

•blue food coloring 

•10g powdered gelatin

•50ml cold water

1. Combine the finely crushed biscuits and melted butter in a bowl. Keep some of the crushed biscuits for decorating the cake. Prepare a ring or removable bottom tray. Put the crumbs and press them firmly with the back of a spoon. Chill in the fridge.

2. Hydrate the gelatin in cold water and leave aside for 10 minutes until the water is absorbed. Heat the milk, add the hydrated gelatin to the milk and whisk until the gelatin has dissolved.

3. Whisk the double cream and combine with the mascaropone until it is smooth. Add the milk and gelatin mixture and whisk some more.

4. Smooth out this filling to the biscuit base and chill the cake for 30 minutes.

5. Hydrate the remaining gelatin as explained above. Gently heat the pineapple juice, add the hydrated gelatin and whisk

well until it is completely dissolved. Remove from heat and add some drops of blue food coloring to obtain the green

of the Indian Ocean. Keep some of this mixture in another bowl to decorate the cake. Pour this jelly topping on the cheesecake in an even layer. Chill the cheesecake for at least 3 hours or overnight. Also, chill the rest of the jelly topping that you put in another bowl.

6. Run a knife round the edges of the tray to take out the cheesecake.

7. Use a fork to make crumbs of the remaining jelly topping. Decorate the cake with the crushed biscuits to represent the sand. Spread the coconut flakes on the

crumbs of jelly topping to represent the swirling waves. Place the shells and seahorse chocolate candies.

8. You can store the cake, covered, in the fridge, for up to 2 days.