Bank Holiday Weekend IV ~ Blue Caribbean Cheesecake

Photo taken by Sei-Him Cheong


This cheesecake with a summer blue ocean is the final recipe of my Bank Holiday Weekend baking series.
Blue is my favourite colour, so when I came across the blue sea yogurt mousse cake from a blog (Chinese), I told myself I must try this.

Photo taken by Sei-Him Cheong


I was in a rush while making these cheesecakes, so I wasn't fully satisfied by the end of it.
I didn't even try the cake so I couldn't tell if this would be as good as it looks.
By imagination, the combo seems to blend nicely with a chewy coconut cake which make it more interesting.
I have called my friend & he said it's nice :)

Recipe (8'' round or 6 x 3'' round):

Coconut cake:

1 egg

25g sugar

10g plain flour

20g desiccated coconut

8g sunflower oil

Preheat oven to 180'C then grease a 6'' round baking pan.

Whisk egg & sugar until fluffy & pale.

Fold in the flour, desiccated coconut & finally the oil.

Pour into the prepared pan & bake for 10 - 15 min.

Cool on a wired rack.

Blue jelly:

40g Blue Curacao liqueur

100g sugar

250g hot water

12g gelatine

Mix all ingredients & stir until dissolved.

Pour into a container & refrigerate to set.

Use a spoon to break to jelly into small pieces of 1-2 cm.

Coconut & Lychee cheese mousse:

150g canned lychee

300g cream cheese

40g sugar

60g coconut milk

180g whipping cream

10g gelatine

Blend lychees into puree then mix with coconut milk.

Bring the milk to boil, add gelatine & stir until dissolved.

In a large bowl, whisk cream cheese with sugar until smooth.

In another bowl, whisk whipping cream to soft peaks, fold in the cream cheese then the lychee coconut milk.

Assembling:

Place the coconut cake in the middle of a 8'' round mousse ring.

Pour the cheese mousse to fill the ring & refrigerate to set.

Once set, carefully remove from the mousse ring & cover with the blue jelly.