Shark Pool Cheesecake


  • Cheesecake base:
  • 200g graham crackers, crumbled into very small pieces
  • 65g unsalted butter, melted
  • Cheesecake filling:
  • 400g cream cheese, room temperature
  • 400ml whipping cream
  • 80g sugar
  • ¼ cup lemon juice
  • ½ tsp vanilla extract
  • 5 tbsp blueberry jam
  • 2 tsp powdered gelatin
  • 2 ½ tbsp water
  • Topping
  • 1 tbsp powdered gelatin
  • ½ cup water
  • 1 cup water
  • 2 tbsp sugar
  • 1 tbsp blueberry jam
  • blue food coloring
  • gummy sharks


  1. First, make the base of the cheesecake. Mix together the melted butter and crumbled graham crackers, then press them into the bottom of an 8-inch spring form pan. Then place this in the fridge while you make the filling.
  2. To make the filling, place the cream cheese in a bowl and with an electric mixer until smooth. Add the sugar and combine. Then add the whipping cream, lemon juice, vanilla extract and blueberry jam and mix until smooth. Add the blue food coloring and dye it your desired shade of blue. Mix together the gelatin and water in a small bowl and microwave for 30 seconds. Add the gelatin to the filling, and mix together with an electric mixer until fully combined.
  3. Pour the filling into the cake pan and return to the fridge to chill until set (approx. 3 hours).
  4. To make the jelly topping, combine the gelatin and 1/2 cup water in a small bowl, and mix together. Allow to develop for 5 minutes. Pour the water, sugar and blueberry jam into a small pot over medium heat. Add the gelatin to the pot, and mix well. Strain the mixture to remove the blueberry pieces from the jam – we only want the blueberry flavour! Allow the mixture to cool for about 10-15 minutes, then gently pour half of the jelly onto the top of the cheesecake.
  5. Return the cheesecake to the fridge and chill until the jelly has set (approx 30-45 minutes). Decorate the top of the cheesecake with shark gummies, then pour the remaining jelly on top. This will make it look like the gummies are swimming IN the jelly! Return the cheesecake to the fridge to finish setting, for about 1 hour.
  6. Carefully remove the cake from the spring form pan by running a sharp knife around the edges of the cake, then release the sides of the pan and carefully slide off the cake. This is to ensure that the jelly topping stays intact and doesn’t tear. Enjoy!