Chocolate cheesecake sundae

Such cheesecake pops will complement any candy bar. The making process is extremely simple. You better try it!

Recipe by:

Cheesecake

cream cheese

200g

7oz

0.80cup

13.40tbsp

sugar

55g

1.93oz

3.69tbsp

bitter chocolate

115g

4.03oz

0.46cup

7.71tbsp

whipping cream

75g

2.54fl oz

egg

1pc

chocolate for decorating

Mix all the products.
Spread the mass in silicone molds.
Insert the sticks.
Bake the cheesecakes in the oven for 1.5 hours at 212-230F (100-110C) in a water bath (put another baking sheet with water on the bottom of the oven).
When the cheesecakes have set, and moves away from the mold, cool it.
After that, put it in the freezer until completely frozen.
Drizzle with chocolate (or dip the pops into it), and let the chocolate harden.

Recipe source

Dissolve the brown sugar and sugar #1 in a saucepan with 70g (2.45 oz) of water, 1/2 lime juice, lemongrass and chopped ginger (pre-peeled). Boil the syrup for about a minute, then remove from the heat, let it cool, and strain.
Make the custard: beat the egg yolk with sugar and a pinch of salt until light and fluffy. Add the starch, and stir. Pour the milk heated with sugar #2, and cook for 1 minute, stirring constantly. Combine with butter, mix well, and let it cool. Combine with the yoghurt.
Combine mango puree with a pinch of nutmeg.
Whip the cream to dense peaks.
Assemble the dessert in 3 verrines, alternating the layers of mango puree, yoghurt custard, whipped cream and sliced biscuit (soaked in ginger syrup). Let the dessert rest in fridge for 1 hour. Decorate with lime slices if desired.

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