Blueberry Cheesecake Popsicle
Silicone moulds or paper cups are the best moulds for these pops. Makes six 8-ounce pops or eight 6-ounce pops. By KRYSTINA CASTELLA
3/4 cup blueberries
1 1/2 tablespoons cornstarch, sifted
2 teaspoons fresh lemon juice
1/4 cup sugar
8 ounces cream cheese
1/2 cup sugar
1/2 cup sour cream
1 cup heavy cream
2 tablespoons pure vanilla extract
2 cups blueberries
10 graham crackers
6 tablespoons sugar
4 tablespoons unsalted butter, melted
To make the topping: In a saucepan, combine the blueberries, 3/4 cup water, cornstarch, lemon juice, and sugar and cook over low heat, stirring, for 5 minutes.
Remove from the heat and let the topping stand to thicken. Set aside.
To make the cheesecake: In a bowl, beat the cream cheese, sugar, and sour cream together until blended.
In a separate bowl, whip the cream and vanilla extract until the cream just starts to thicken, 1 to 2 minutes. Add the creamcheese mixture and beat for 30 seconds. Gently stir in the blueberries. Set aside.
To make the crust: In a food processor or blender, grind the graham crackers into crumbs. Add the sugar and process until combined. Transfer to a bowl and add the butter and 3
tablespoons water, stirring until sticky. Refrigerate until needed.
Pour the topping into each mould until it is one quarter full. Freeze for 2 hours.
Pour the cheesecake mixture into each mould, leaving 1/2 inch at the top of each mould for the crust. Insert the stick. Freeze for 3 hours.
Press the crust into the pop moulds. If the crust is not sticking together, add more water. Freeze for at least 4 hours.
Remove from the freezer; let stand at room temperature for 5 minutes before removing the pops from the moulds.
Strawberry Cheesecake Pops: Replace the blueberries with sliced strawberries.
Chocolate Cheesecake Pops: Replace the graham crackers with chocolate cookies and shaved chocolate. Replace the blueberries with chocolate chips and 1/2 cup chocolate fudge sauce.