Grape Marble Cheesecake tasty Servings: 6INGREDIENTS140 grams biscuits80 grams unsalted butter, melted545 milliliters water, divided 1 tablespoon gelatin250 grams cream cheese, softened120 grams sugar, divided100 grams yogurt1 tablespoon lemon juice200 milliliters heavy cream, hot15 grams agarAssorted grapes, halvedPREPARATIONPlace the cookies in a zip-top bag and crush with a rolling pin or a wooden spoon until broken into fine crumbs.Transfer the cookie crumbs to a medium bowl. Add the melted butter and mix well.Press the crust into an even layer in a 18-centimeter (7-inch) springform pan. Chill in the fridge for 30 minutes.In a microwave-proof ramekin, combine 3 tablespoons of water and the gelatin and mix well. Set aside.In a medium bowl, combine the softened cream cheese and 60 grams of sugar. Beat with a hand mixer until the sugar dissolves. Add the yogurt and lemon juice and beat to incorporate.Slowly incorporate the hot heavy cream into the cream cheese mixture until smooth.Microwave the gelatin mixture for 30 seconds, stirring halfway through. Pour the gelatin mixture through a strainer into the cream cheese mixture. Beat well.Pour the cream cheese mixture over the chilled crust and refrigerate for 3 hours.In a small bowl, combine the agar and remaining 60 grams of sugar. Pour the remaining 500 milliliters of water into a small pan, then add the agar mixture and stir. Cook over high heat until the water is boiling. Reduce the heat to low and cook for 2 minutes. Meanwhile, fill a large bowl with ice and cold water.Move the pan to the ice bath, and chill for 3 minutes, stirring occasionally. Arrange the halved grapes on top of the cheesecake. Pour the agar mixture over the grapes and refrigerate for 3 hours, until the cheesecake is set.Release the springform, then slice and serve.Enjoy!