Naturally coloured using butterfly pea flowers, this PJ Mask themed blue ocean birthday cake is a non bake jelly and mousse cheesecake with mild Pandan flavour.
As usual, every year, I'd make birthday cake for my dearest son. This year, the boy asked for a blue ocean cheesecake, with his PJ Mask - Romeo and Night Ninja toys on top. Well, it doesn't really make sense to put PJ Mask characters on a ocean theme cake but birthday cakes can be as creative and who cares about the designs when the birthday boy is happy with it? :D
Other than the two PJ MASK toys, I placed another LEGO dolphin, some candies and waffles that I took from the snack shelves. The "tree" was actually from my homegrown organic thyme plant. That's how I make good use of the things that we have at home rather than buying and spending too much for a birthday cake. ;)
这海洋蛋糕体的概念是来自一位台湾的Peter Chan老师。 孩子喜欢海洋蛋糕，还不断的提醒我一定要把他的两个玩具放在蛋糕上面。其实我不特别喜欢慕斯蛋糕，但是孩子坚持了，没办法，就只好挖出那旧的记事本，做了这蛋糕给他。这不是老师的食谱，但技术是从老师的海洋蛋糕课学的，所以只分享了食谱，不方便分享蛋糕的装饰详细做法。
Ingredients:
材料
Crust:
150g Digestive Biscuit, finely crushed 消化饼干碎 150克
60g Unsalted Butter, melted 牛油 60克，融化
Filling:
9g Gelatin Powder 吉利丁粉 9克
2 tbsp Water 水 2汤匙
250g Cream Cheese (room temperature) 奶油奶酪 250克 ，室温
60g Castor Sugar 细砂糖 60克
60g Milk 鲜奶 60克
Cake pan: 6" or 7" round removable base. 六寸或七寸蛋糕模
Topping:
(A)
200g Water 水 200克
3-4 Dried Butterfly Pea Flower 碟豆花／蓝蝶花 3-4 朵
(adjust the amount to your desired colour 依颜色的深浅自行调整份量)
1 Pandan Leave 班兰叶 1片
2 tbsp Sugar 细砂糖 2汤匙
(B)
160g Water 水
4 tsp Gelatin Powder 吉利丁粉 4小匙
If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you.
如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！
Method:
步骤
Crust:
1. Combine digestive biscuit and melted butter.
消化饼干碎和牛油拌均。
2. Spread onto the cake pan and press down with the back of a spoon (or with cleaned hand). Refrigerate till set, at least 1 hour.
铺在蛋糕模底部，压平。放进冰箱冷藏1小时。
Filling:
3. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside for 10 minutes.
吉利丁粉撒在水里，待十分钟。
4. Use double boil method to warm the milk, stir in gelatin mixture to dissolve in warm milk. Remove from heat and set aside to cool to room temperature.
鲜奶隔水加热，加入步骤（3）的吉利丁，搅拌融化后离火，待凉备用。
5. In a mixing bowl, beat whipping cream and 30g sugar until stiff. Set aside.
动物性奶油加入30克糖，打发。备用。
6. Beat cream cheese and the remaining sugar together until smooth and creamy.
奶油奶酪和剩余的糖用搅拌器打至顺滑。
加入步骤（4）的吉利丁，拌均。
8. Fold in whipped cream.
加入步骤（5）的鲜奶油，拌均。
9. Pour the mixture onto the chilled crust. Chill in the refrigerator until set.
倒入步骤（2）的饼干层。放冰箱冷藏至凝固。
Topping:
10. In a saucepan, add in (A), bring to a boil and simmer for 2-3 minutes. Remove from heat and let it cool completely. Strain before use.
把（A）材料倒入锅里，煮滚，转小火焖煮2-3分钟。离火，待凉后过筛，备用。
11. Measure water into small bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside for 10 minutes. Place bowl in a larger bowl of hot water. Once the gelatin melts, remove from hot water and set aside to cool to room temperature.
吉利丁粉撒在水里，待十分钟。 隔水加热，搅拌融化后离火，待凉备用。
12. Mix together 10 and 11, pour onto the mousse cheesecake. Refrigerate overnight or until set. Remove the cake from the cake pan and serve chilled. Tap the link below and watch the video tutorial of how I remove my cheesecake from the pan, the easy and perfect way!
把步骤（10）和 （11）的材料混合，倒入已凝固的蛋糕。放进冰箱冷藏至凝固，即可享用。以下的视频教你怎么轻易的把蛋糕完美脱模。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。
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Enjoy!
Enjoy!
Video tutorial 视频教学:
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