Cooking Steps

1. 

   Step1:Make sea part - 1 Water 200ml, add 1 tablespoon sugar to boil. Add 20g white jelly powder and stir until dissolved.

2. 

   Step2:2 turn off the fire. Add 1 drop of blue baking pigment. Stir well.

3. 

   Step3:3. Pour into the container. Refrigerate for 1-2 hours until it is completely set.

4. 

   Step4:4 take it out and cut it with a spoon. When decorating, use kitchen paper to absorb the excess water.

5. 

   Step5:Make the shell part - 1 white chocolate microwave melt.

6. 

   Step6:2 pour into the chocolate mold. Refrigerate until set. (soon

7. 

   Step7:For the cake making part, put 100g of 1 digestive cake into a fresh-keeping bag and roll it into pieces with a rolling pin. 60g for the bottom of the cake. Others for the beach decoration.

8. 

   Step8:2. Melt 30g butter in microwave. Mix in 60g biscuit crumbs. Put in 6-inch cake mould and press with spoon. Put in refrigerator and refrigerate.

9. 

   Step9:3. Soften the cream cheese at room temperature. Beat it with an electric beater until smooth.

10. 

    Step10:3. Soften the cream cheese at room temperature. Beat it with an electric beater until smooth.

11. 

    Step11:4 gilding tablets in water until soft.

12. 

    Step12:5 mix the cream, sugar and lemon juice completely. Put it into the milk pot and add it to the quick boiling. Put out the heat and add in the soft gelatin tablet and stir until it is completely dissolved.

13. 

    Step13:6 add cream cheese to 5. Beat with eggbeater until smooth and smooth.

14. 

    Step14:7. Pour the cake paste into the refrigerated mold. Continue to put it back into the refrigerator. Refrigerate for more than 4 hours.

15. 

    Step15:Mix-1 take out the cheesecake and put it into the plate. Sprinkle the crumbs of biscuits as sand on the beach.

16. 

    Step16:2 put the blue jelly as the sea water.

17. 

    Step17:3 sprinkle coconut as a wave.

18. 

    Step18:4 put on the chocolate shell.