Cream cheese, sugar, vanilla, a lemon, cream, and gelatin or agar-agar create the creamy cheesecake. Graham crumbs and butter create the crust. Frozen into a hexagon-shaped silicone mold and sprayed with a pollen-like frozen velvet cocoa butter spray, these lemon cheesecake bites are inspired by bee math and magic.
Chef Studio‘s chef-turned-filmmaker Kristin Atwood is behind this creation. She explains:
“…Mathematics isn’t just calculations and numbers on a chalkboard. It’s all around us. It’s in the fabric of our clothes and the pixels on our phones, in the construction of our homes, and in the patterns of our world, patterns we recognize even if we don’t necessarily realize that we do.”
“Bees, for example, use a repeated pattern of hexagons to store their honey because, well, mathematically it’s the most efficient. A hexagon is the shape that best fills a plane with equal size units and leaves no wasted space. Maths and patterns are everywhere and often they’re much more beautiful than we give them credit for.”
Watch related bee, dessert, and hexagon videos next:
• Why do honeybees love hexagons?
• How to make a ‘Tom & Jerry’ no-bake cheesecake
• How to make a no-bake blueberry cheesecake
• Dinara Kasko’s incredible edible geometric cakes