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food

Ocean Beach Cake

Celebrate summer with this mesmerizing ocean cake! 🌊

Ingredients

  • Crust:
  • 2 ounces crushed cookies
  • 2 tablespoons melted butter
  • Cheesecake batter:
  • 1 1/3 cups cream cheese
  • 10.5 ounces yogurt
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon gelatin
  • 1 tablespoon water
  • Pineapple layer:
  • 2 ounces canned pineapple
  • 1 teaspoon gelatin
  • 1/2 teaspoon water
  • Dark blue layer:
  • 1/4 cup Blue Hawaii syrup
  • 1 1/2 tablespoons lemon-lime soda
  • 1 teaspoon gelatin
  • 1/2 teaspoon water
  • Splash of blue food coloring
  • Light blue layer:
  • 2 tablespoons Blue Hawaii syrup
  • 3 1/2 tablespoons lemon-lime soda
  • 1 teaspoon gelatin
  • 1/2 teaspoon water for the gelatin
  • Blue Hawaii syrup:
  • 2/3 tablespoon Blue Hawaii syrup
  • 2 1/2 tablespoons lemon-lime soda
  • 1/2 teaspoon gelatin
  • 1/4 teaspoon water
  • To decorate:
  • Melted white chocolate
  • Crushed cookies
  • Blueberry jam

Steps

  1. Combine crushed cookies and melted butter then press into the bottom of a springform pan.
  2. Prepare the pineapple layer: Add the pineapple to a blender and blend until crushed. Combine gelatin and water, then add to the pineapple. Cover a round mold with plastic wrap and pour mixture on top. Place in refrigerator until firm.
  3. For the cheesecake: Combine powdered gelatin and water. In a mixing bowl, add cream cheese, yogurt, sugar, lemon juice and gelatin mixture. Use a hand mixer to blend. Pour mixture on top of the crust, reserving one-fourth of the batter for later. Add the pineapple layer and press down to submerge in the cheesecake batter. Smooth batter over the top of the pineapple. Refrigerate until firm.
  4. For the blue layers: Combine gelatin and water and set aside. In a bowl, combine the rest of the ingredients, then add the gelatin. Cool in refrigerator until firm. Repeat to make the light blue layer. Use a fork to break up each of the cooled gelatin.
  5. Pipe white chocolate into seashell mold. Place in refrigerator until hardened.
  6. For the Blue Hawaii syrup: Combine gelatin and water and set aside. Combine remaining ingredients, then add the gelatin. Stir until combined.
  7. Remove cheesecake from refrigerator. Place pan at an angle and pour in remaining cheesecake batter so that it is layered to one side. Level the pan but and add blueberry jam to the opposite side. Add dollops of the dark blue and light blue gelatin. Place pan at an angle with the blue gelatin side lower than the cheesecake side. Pour Blue Hawaii syrup over the blue gelatin. Place in refrigerator until firm. Decorate with crushed cookies and white chocolate seashells.