Blueberry Cheesecake Popsicles Food

BLUEBERRY CHEESECAKE POPSICLES

Steps:

• Mix 1/4 cup water with cornstarch in measuring cup. Heat blueberries in medium saucepan with sugar, remaining water and lemon juice. Add the cornstarch and water mixture. Mix and cook until thickened. Take off heat and cool.
• Mix yogurt, cream cheese, lemon juice and sugar in mixing bowl with hand mixer until no lumps remain.
• Layer pops and freeze one hour and then add the sticks, freeze until solid (around 4 hours or so).

BLUEBERRY CHEESECAKE POPS

Steps:

• Blueberry Topping;.
• Combine the blueberries, water, cornstarch, lemon juice and sugar in a saucepan.
• Cook over low heat for 5 minutes stirring constantly.
• Remove from heat and let stand to thicken.
• Set aside.
• Cheesecake;.
• In a bowl beat the cream cheese, sugar, and sour cream until blended.
• In a separate bowl whip the cream and vanilla extract until the cream just starts to thicken.
• Add the cream cheese mixture and beat for 30 seconds
• Fold in the blueberries and set aside.
• Crust;.
• Grind the graham crackers into crumbs in a food processor or blender.
• Add the sugar and process until combined.
• Pour into a bowl and add the butter and water, stirring until sticky.
• Refrigerate until needed.
• Assembly;.
• Pour the topping into each mould until it is 1/4 full.
• Freeze for 2 hours.
• Pour the cheesecake mixture into each mould leaving 1/2 inch at the top of each mold for the crust,.
• Insert a stick into each mould.
• Freeze for 3 hours.
• Press the crust into the pop mould (if the crust is not sticking add more water).
• Freeze for at least 4 hours.
• Remove from the freezer and let stand for 5 minutes before removing the pops from the moulds.
• For Strawberry Cheese Pops;.
• Replace the blueberries with sliced strawberries.
• For Chocolate Cheesecake Pops;,.
• Repalce the graham crackers with chocolate cookies and shaved chocolate.
• Repalce the blueberries with chocolate chips and chocolate fudge sauce.

BLUEBERRY CHEESECAKE

Steps:

• Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
• Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
• Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
• Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.