I hate the stickiness. I hate the humidity. I hate turning bright red as punishment and I hate the masses of people that use the beach as if it was a giant ashtray.
There are some things that make it all worthwhile; this recipe is one of them.
Inspired by a recipe from the book ‘pops!’ I made a recipe that when I tasted it, I knew this recipe is not only a keeper but its going to make the summer a whole lot nicer and cooler!
An ultimate combination of a great all time favorite dessert; a berry cheesecake and the greatest of summer treats; ice cream. So when there comes a time to combine the two, you know you are in for a treat. If you want to surprise people this summer with an after dinner sweet bite, then I urge you, to make these.
Oh yea. I hate mosquitoes the most.
Berry cheesecake ice pop
Ingredients for 20 -25 units for a silicon mold size 3.5X3.5X3.5
Ingredients for the berry layer:
½ cup raspberries
½ cup blueberries
½ cup strawberries cut into cubes
1/2 cup pitted cherries cut into half
½ cup light brown sugar
1 tbsp. cornstarch
4 tbsp. lemon juice
in a pot; mix the water, sugar, cornstarch and lemon juice with a whisk on medium heat, until the liquid becomes syrupy. Mix with the rest of the berries, and pour into the molds. Freeze for 3 hours.
Ingredients for “cheesecake” layer:
¾ cup strawberries cut into cubes
100g soft whip cream
120g-crèmePatissiere (any recipe you have will be good)
240g ‘gvina levana’ 5% (you should find this cheese in an Israeli store near you… if don’t happen to have one, am working on a recipe which will substitute it for something else- so stay tuned!)
100g sour cream
1 tbsp. honey
in a bowl, mix all ingredients, together and gently fold in the strawberries. Fill up the mold, but make sure you leave room for the cookie layer. And insert the popsicle stick.
Freeze for another 2-3 hours.
ingredients for cookie crumb layer:
1 cup crushed butter cookies
40 g melted butter
mix the crushed cookies with the melted butter, sprinkle on top of the cheesecake layer. Make sure you press the crumbs firmly. Freeze for 1 hour.
* take the pops out 5 minutes before you intend to serve