Part cheesecake, part iceblock – what's not to love? Bring on those hot summer days!
- 900 g coarsely chopped strawberries
- 2 tbsp white sugar
- 225 g cream cheese, at room temperature
- 60 g icing sugar
- pink food colouring (optional)
- 125 ml thick (heavy) cream
- 100 g crushed shortbread biscuits
- 2 tbsp salted butter, melted
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 15 minutes
Freezing time 6 hours or overnight
You will need 10 wooden popsicle sticks for this recipe.
Place the strawberries in a medium bowl and sprinkle with the white sugar. Allow to sit for 15 minutes at room temperature.
In a medium bowl, combine the cream cheese and icing sugar and beat until very well combined. Pour the strawberries and any accumulated juices into the cream cheese mixture and gently fold in. For an enhanced strawberry-looking pop, add a little pink food colouring.
Fold in the cream using large sweeping motions. Do not overbeat.
In a medium bowl, stir the shortbread crumbs and butter together. The mixture should resemble wet sand.
Spoon the cheesecake mixture into a popsicle mould with 10 x 90 ml-capacity cavities, filling each three-quarters full. Bang the mould on the counter to compact the mixture.
Spoon in the biscuit crumb mixture and press down gently to compact, add the wooden sticks, and freeze for 6 hours (overnight is best).
Image and recipe from Sweet! Celebrations by Elise Strachan (Murdoch Books, $39.99, hbk).