Baltic Maid

Blackberry-Cheesecake Popsicles – Brombeer-Käsekuchen-Eis

Posted on | June 10, 2013 | 3 Comments

It is 110 degrees Fahrenheit here in this part of California which is about 43 degrees Celsius. Needless to say, it is simply too hot… and too dry as well. This combination will probably mean a busy wild fire season for the fire department here as the wildfire risk is very high.

On the other end of the world, Germany is battling a different extreme in weather conditions. It has rained too much there. Parts of the country are dealing with incredibly high water levels in some of the rivers. Dams and flood walls are breaking, and people are trying with sand bags to keep the water at bay. I have family in Magdeburg in Germany and parts of the city had to be evacuated due to the flooding. The flood leaves a trail of extensive destruction throughout several European countries. Austria and Hungary for example are affected as well.

California could use some this rain to cool off and reduce the high risk of wild fires. And Central Europe could probably use some of this heat and sunshine.

But I cannot influence the weather so I made these Blackberry-Cheesecake Popsicles to cool off a little bit in this crazy heat. And what a tasty way to beat this heat… :-)

Blackberry-Cheesecake Popsicles

Ingredients

Blackberry Cheesecake

  • 4 oz / 115 g cream cheese (I used fat-free cream cheese)
  • ½ cup / 120 ml plain, fat-free or low fat yoghurt
  • 3 tbsp coconut palm sugar
  • 1 ½ cups fresh blackberries

Cheesecake Crust

  • 7 tbsp graham cracker crumbs
  • 2 tbsp butter, melted

Directions

In a food processor, combine the cream cheese, yoghurt, and the sugar. Add 1 cup of the blackberries and mix them in. Then add the remaining ½ cup of blackberries but pulse the food processor only a few times so that the berries remain chunky.

For the cheesecake crust, combine the melted butter with the graham crackers crumbs with a fork until everything resembles wet sand.

Pour the blackberry-cream cheese mix into popsicle molds or slender plastic cups or something similar. Divide the cheesecake-crust mix over the blackberry mix. Gently compress the crumbs to form a crust. How thick you choose to make the crust depends on your taste. I made a few with a thick crust and a few with a thinner one. Then insert the popsicle sticks. Freeze the popsicles for at least 6 hours.

Guten Appetit!

Recipe adapted from The Comfort of Cooking

Brombeer-Käsekuchen-Eis

Zutaten

Brombeerkäsekuchen

  • 115 g Frischkäse (Ich habe den ohne Fett verwendet)
  • 120 ml Naturjoghurt (ohne oder mit geringem Fettanteil)
  • 3 EL Kokoszucker
  • 1 ½ Tassen frische Brombeeren (entspricht einem Volumen von 360 ml)

Käsekuchenboden

  • 7 EL Graham-Cracker-Krümel (also zerkrümelte Grahamkekse)
  • 2 EL Butter, geschmolzen

Zubereitung

Den Frischkäse, Joghurt und Zucker in eine Küchenmaschine geben und vermengen. Eine Tasse Brombeeren hinzufügen und ebenfalls in der Küchenmaschine verarbeiten. Die restlichen Brombeeren hinzufügen, aber diesmal die Küchenmaschine nur kurz anmachen. Die Beeren sollen nicht pürriert werden, sondern leidglich in in kleinere Stücke gehäckselt werden.

Für den Käsekuchenboden wird die geschmolzene Butter mit den Kekskrümeln mit Hilfe einer Gabel vermengt bis die Masse nassem Sand gleicht.

Den Beerenmix in Eisförmchen, Becher oder Ähnliches geben. Die Keksmasse auf dem Beerenmix verteilen und leicht andrücken, um den Keksboden zu verfestigen. Wieviel Keksmasse man pro Eis verwendet, ist Geschmackssache. Ich habe ein paar mit mehr und ein paar mit weniger gemacht. Die Eisstiele einstechen. Für mindestens 6 Stunden einfrieren.

Guten Appetit!

Rezept abgewandelt von The Comfort of Cooking

Comments

3 Responses to “Blackberry-Cheesecake Popsicles – Brombeer-Käsekuchen-Eis”

  1. Nami | Just One Cookbook
    June 11th, 2013 @ 21:42

    Great take on Georgia’s Popsicle recipe! My son loves blackberries most while my daughter enjoys blueberries just like me. The combination of cheesecake flavor sounds irresistible!

  2. BalticMaid
    June 28th, 2013 @ 08:39

    @ Nami: Thank you! I can imagine this recipe would probably be very tasty with blueberries as well… Hmmm…

  3. Erin @ Texanerin Baking
    August 4th, 2013 @ 08:19

    These look so good! I bought a popsicle mold while in the US and love it. :) I just need these Graham-Cracker-Krüme. I need to find a good healthier graham cracker recipe because everywhere I turn, I see recipes involving graham crackers crumbs. So annoyed that I didn’t bring any with me from the US!

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