Riolu's underwater world cheesecake recipe

And my first Pokémon sponsorship!

Welcome to the Cupcakedex Connoisseur, our monthly newsletter! We’ve been on a bit of a hiatus, but tonight is our very first sponsored livestream, sponsored by none other than Pokémon to celebrate the World Championships happening this weekend!

This has been so exciting and so hard to keep secret, but I hope you’ll join us on Twitch starting at 8:00pm ET tonight as we make as adorable Riolu cheesecake!

I wanted to make our tropical cheesecake recipe easily accessible for anyone to enjoy, so here it is! This recipe is an amalgamation of a few recipes I found online, and it took a lot of trial and error, but I absolutely love the results!

Ingredients

For the Crust:

• 6 tbsp of salted butter, melted

• 1 cups of graham cracker crumbs

• 3/4 cup of sweetened coconut flakes

For the Cheesecake:

• 450g (2 8-ounce packages) room-temperature cream cheese

• 1/2 cup granulated sugar

• 1/3 cup unsweetened full-fat coconut milk 

• 1.5 large eggs

• 1 teaspoon vanilla extract

• 1/2 teaspoon coconut extract

• 1.5 tablespoons all-purpose flour

• Pinch of salt

For the Topping:

• 1 cup blue drink, such as Kool-Aid

• 7g powdered gelatin 

• 10 tbsp of graham cracker crumbs

Directions

For the Crust:

1. Tightly wrap four 4-inch springform panss in tinfoil. Lightly spray them with nonstick cooking spray. Set aside.

2. Preheat oven to 325°F. Line a baking sheet with foil and add the coconut shavings in an even layer. Bake for 4 and 1/2 minutes, stir, then bake an additional 90 seconds until they’re a nice golden brown. Add the toasted coconut to a food processor and blend until they turn into a fine powder.

3. Divide graham cracker crumbs into two bowls. Melt butter in the microwave, and add 6 drops blue food dye to each. Pour half into one bowls of graham cracker crumbs, then add black food dye to the butter and pour it into the other bowl.

4. Add ¼ cup powdered toasted coconut to each bowl, and, and stir to combine.

5. Preheat the oven to 350°F.

6. Pour the dark blue crumbs into the pans, press down firmly, then add the blue crumbs in an additional layer. Bake for 8 minutes. Set aside to cool.

For the Cheesecake:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. 

2. Add sugar and mix until combined. 

3. Add in the coconut milk and mix until incorporated. 

4. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. 

5. Add in vanilla, coconut extract, flour and salt and beat until fully incorporated and smooth. Stir in the coconut. Pour batter into the prepared crusts.

6. Place the springform pans into a roasting pan and pour boiling water into the roasting pan until it comes halfway up the side of the springform pans. Bake for 12 minutes, until the edges appear to be set, but the centre still has a slight jiggle to it. (Tent them with foil if already browning.) 

7. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.

8. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cheesecakes are completely cooled, refriegrate for at least 5 hours.

For the Topping:

1. Pour 1/2 cup of the blue drink in a heatproof measuring cup and sprinkle the gelatin over to let it bloom. Bring the remaining blue drink to a boil either in the microwave or on the stove, then stir it into the measuring cup until clear. Let cool completely to room temperature, about 30 minutes.

2. Pour the jelly into a pan, and place in the fridge to set for 30 minutes.

3. Once set, scrape the jelly out of the pan and scoop it onto the cheesecakes so it looks like waves. Leave 1/4 of the surface bare.

4. Spoon the graham crackers onto the bare parts of the cheesecake to create the beach.

5. Garnish with candy, mini drink umbrellas, or your own Pokemon chocolates or figurines, and enjoy!

Parts of this recipe were adapted from other recipes:

• The crust: A Seasoned Greeting - No Bake Coconut Cheesecake

• The coconut cheesecake filling: Coconut Cheesecake - My Baking Addiction

• The jelly: Food Network - Seashore Cheesecake

As a part of our sponsorship, Miss_Editor and I have been hard at work, and we made a series of videos making the cheesecake that we hope you’ll check out! Every like, comment and share makes a huge difference!

The hard part is going to be making this entire cheesecake in one hour on stream tonight, so we hope you’ll stop by and cheer us on! We’ll only be live from around 8:00pm-10:30pm ET, so don’t miss it! twitch.tv/cupcakedex

Thanks for all your support, and see ya real soon!