Shark pool cheesecake recipe

Ingredients

• 5 Tbsp unsalted butter, melted
• 21/3 cups graham crackers, crumbled into very small pieces

• 1¾ cups cream cheese, room temperature
• 6½ Tbsp sugar
• 1¾ cups whipping cream
• ¼ cup lemon juice
• ½ tsp vanilla extract
• 5 Tbsp blueberry jam
• Blue food coloring
• 2 tsp powdered gelatin
• 2½ Tbsp water

• 1 Tbsp powdered gelatin
• ½ cup + 1 cup water
• 2 Tbsp sugar
• 1 Tbsp blueberry jam
• Gummy sharks

Make the Base
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 springform pan. Then place this in the fridge while you make the filling.
Make the Filling
2. To make the filling, place the cream cheese in a bowl and beat 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 it to the fridge to chill until set (approx. 3 hours).
Make the Topping
4. To make the jelly topping, combine the gelatin and ½ cup water in a small bowl, and mix together. Allow to develop for 5 minutes. Pour 1 cup 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 flavor! Allow the mixture to cool for about 10 to 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 (approximately 30 to 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 springform 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!