RECIPE: Strawberry Cheesecake Pops
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July 30th is National Cheesecake Day, and we’re baking our Cheesecake Recipe Sour Cream Topping, which happens to be our mom’s recipe. It’s a heavy cream cheese cake with a sour cream topping that isn’t found often these days—probably because most people don’t want to take the extra step.
If you don’t want to bake any type of cheesecake, how about these Strawberry Lime Cheesecake Pops from Philadelphia Cream Cheese? They give you a summery cheesecake experience without turning on the oven. Not all cheesecakes are sweet, by the way. We love savory cheesecakes—basil, blue cheese, corn and provolone, lobster Gruyère, salmon and tuna. Serve one with cocktails, as an appetizer, or as the cheese course with a salad. They’re memorable! RECIPE: STRAWBERRY LIME CHEESECAKE POPS Ingredients |
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Preparation 1. PLACE a 3-ounce paper or plastic cup in each of 12 muffin pan cups. Cut each of 3 strawberries into 4 slices; place in the cups. 2. PLACE the remaining strawberries in a food processor. Add the cream cheese, lime zest, juice and sugar; process until smooth. Spoon into medium bowl. 3. BEAT the whipping cream in a medium bowl with a mixer on high speed until stiff peaks form. Gently stir into the cream cheese mixture. Spoon into the prepared cups. Tap the cups on the counter to remove any air bubbles. 4. INSERT a wooden pop stick or a plastic spoon into the center of each cup. If they won’t stand up straight, freeze for an hour and try again. 5. FREEZE for 4 hours or until firm. Remove the frozen pops from cups just before serving. |
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CHEESECAKE TRIVIA
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 Cream cheese is an American invention. Cream cheese-based cheesecake owes its popularity to Philadelphia Cream Cheese, which launched in 1872. The brand promoted the recipe on its packages. Photo courtesy Philadelphia Cream Cheese. |
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18 DELICIOUS CHEESECAKE RECIPES We love cheesecake, and have published quite a few recipes over the years. Here are some of our favorites:
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