Chocolate Covered Raspberry Mascarpone Cheesecake Pops
Delicious, creamy baked mascarpone cheesecake topped with a tangy raspberry coulis, covered in milk chocolate on a popsicle stick
Equipment
- 2 small 5 inch loose bottomed round cake tins
- 1 Large mixing bowl
- 1 Rubber spatula
- 1 Whisk
- 1 Sharp Knife
- 16 popsicle sticks
- 1 Microwave safe bowl or double boiler
- 1 glass or narrow tall container
Ingredients
Cheesecake Base
- 150 grams crushed biscuits
- 50 grams melted butter
Cheesecake Filling
- 350 grams mascarpone
- 130 grams caster sugar
- 2 whole eggs
- 165 grams cream
- 10 grams cornflour
- 1 tsp vanilla extract
Raspberry Coulis
- 175 grams raspberries fresh or frozen
- 50 grams caster sugar
Chocolate Coating
- 300 grams milk chocolate
Instructions
Cheesecake Base
- Preheat the oven to 170°c (340°f) or 160°c (320f) if fan assisted.
- In a mixing bowl, add the crushed biscuits and melted butter and mix together until fully combined.
- Grease and line the tins and add the biscuit base and press down firmly and evenly. Place in the fridge to chill while you prepare the filling.
Cheesecake Filling
- Add the mascarpone and sugar and whisk together until smooth.
- Add in the eggs and whisk until combined.
- Mix together 4-5 tbsp of cream with the cornflour to form a paste. Add the rest of the cream into this and whisk until no lumps remain.
- Pour the cream and vanilla into the cheesecake batter and whisk for another 2-3 minutes until fully smooth.
- Divide the cheesecake batter evenly and pour onto the biscuit bases.
- Bake for 30-40 minutes until risen and golden brown. Allow to cool fully before adding the raspberry coulis.
Raspberry Coulis
- Add the raspberries and sugar to a small saucepan. Cook on medium for 4-5 minutes while mashing down the berries as much as possible.
- Once the berries are completely soft, blend or mash to a puree.
- Press through a small sieve to remove the seeds.
- Once the cheesecake has cooled, pour the coulis over the top of both cheesecakes. Place into the freezer for at least 2 hours until frozen solid.
- Once the cheesecakes are frozen, remove from the freezer and cut each cheesecake into 8 slices with a hot knife.
- Push a popsicle stick into each slice and pop back into the freezer for 10-15 minutes while you prepare the milk chocolate.
Milk Chocolate Coating
- Add the milk chocolate in pieces to a microwave safe bowl or a double boiler.
- Slowly melt in the double boiler while stirring often or set in the microwave for 90 seconds, stir well and then heat on 10 second bursts until fully melted.
- Pour into a glass or a high sided, narrow container.
- Set up flat baking trays with fresh baking paper to set on.
- Once everything is ready, remove the frozen cheesecake pops a couple at a time.
- Dip carefully into the melted chocolate to fully coat and using the side of the glass, gently scrape off the excess from the bottom.
- Carefully place onto the lined baking trays and leave to set for 20-30 minutes.
- Continue with all the slices until finished.
- To decorate, melt some white chocolate and drizzle over the set pops. Add a few crumbs of freeze dried raspberries.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.