When someone tells us to chill, we take it to heart - and to the kitchen! Experience all the rich creaminess and sweet cherry flavour of a decadent cheesecake in a frozen treat that’s made for summer days in Canada.
5 hours freezing time (preferably overnight)
- ⅔ cup (145 g) Redpath® Dark Brown Sugar; packed, divided ⅔ cup (145 g) Redpath® Dark Brown Sugar; packed, divided
- 3 tbsp (45 ml) water 3 tbsp (45 ml) water
- ½ tsp (3 g) salt, divided ½ tsp (3 g) salt, divided
- 1½ cups (214 g) pitted cherries, fresh or frozen (if using frozen thaw in a strainer and pat dry); quartered 1½ cups (214 g) pitted cherries, fresh or frozen (if using frozen thaw in a strainer and pat dry); quartered
- 4 strips lemon zest 4 strips lemon zest
- ¼ tsp (2 ml) pure almond extract ¼ tsp (2 ml) pure almond extract
- 1 cup (226 g) brick-style cream cheese, room temperature 1 cup (226 g) brick-style cream cheese, room temperature
- ½ cup (125 ml) sour cream ½ cup (125 ml) sour cream
- ⅓ cup (80 ml) milk ⅓ cup (80 ml) milk
- 1 tsp (5 ml) pure vanilla extract 1 tsp (5 ml) pure vanilla extract
- 3 tbsp (15 g) graham cracker crumbs 3 tbsp (15 g) graham cracker crumbs
In a small microwaveable bowl, combine ⅓ cup (72 grams) of the Redpath® Dark Brown Sugar with the water. Sprinkle in ¼ teaspoon (2 grams) salt. Heat in the microwave until sugar is completely dissolved; about 45 seconds. Set sugar syrup aside to cool completely.
In a pot, place the remaining ⅓ cup (72 grams) Redpath® Dark Brown Sugar and stir in the pitted cherries. Add the strips of lemon zest and remaining ¼ teaspoon (2 g) salt.
Place over medium heat and bring to a simmer, stirring until juices are released and thickened; 10 minutes. Remove from heat, stir in the almond extract, and allow to cool. Once completely cooled, remove and discard the strips of lemon zest.
In a large bowl using a hand blender (or immersion blender), process the cream cheese until smooth. Add in the cooled sugar syrup and process until thoroughly blended. Add in the sour cream, milk, and vanilla extract. Blend until smooth and homogenous.
Add ½ cup and two tablespoons (155 ml) of the cream cheese mixture into the cooled cherry mixture. Stir to fully combine.
Pour or spoon a small amount of the cream cheese mixture into each popsicle mould. Spoon a tablespoon or so of the cherry compote mixture on top. Alternate layers of cream cheese and cherry compote mixture until each mould is filled to about ¼ inch from the rim of the mould.
Evenly divide and sprinkle the graham cracker crumbs over each popsicle. Cover and carefully place mould into the freezer for an hour or two before inserting popsicle sticks. Return to freezer to freeze completely; at least 6 hours.
To unmold, dip popsicle moulds into warm water for 20 seconds, ensuring water does not overflow into the moulds themselves. Remove from water and gently wiggle and pull each popsicle out. If not eating immediately, quickly wrap each popsicle in wax paper and place into an airtight container or place into reusable plastic bags. Place back into the freezer. Popsicles will keep for up to 4 weeks.
*To quicken the cooling process of the sugar syrup and the cherry compote, cool to room temperature and then place into the fridge to cool completely.
*Lime or orange zest can be used in place of the lemon zest.
*Plain yogurt can be used in place of sour cream if desired.
*Wipe clean the rims of the popsicle moulds. This ensures popsicles can be unmoulded easily, before placing on a level surface in the freezer.