This recipe is by punk princess Anna Polyviou who will be at this year’s Cake Bake & Sweets Show.
At my very first cooking demo I was going to make a cheesecake push pop, but I needed it to be more exciting. I added a fairy floss (candy floss) machine and had my personal DJ play ‘Push It’ by Salt-N-Pepa while I was doing my demo. It was a HUGE hit. That is how I started having a DJ for my cooking demos: they’re not your average demo, a little more like a concert.
MAKES 15 PUSH POPS
- 600 g (1 lb 5 oz) cream cheese
- 180 g (6 1/4 oz) caster (superfine) sugar
- 2 eggs
- 20 g (3/4 oz) white chocolate, melted
- 1/2 vanilla bean, split and seeds scraped
STRAWBERRY JELLY (gelatine dessert)
- 250 g (9 oz) strawberries, hulled
- 55 g (2 oz/. cup) caster (superfine) sugar
- 2 sheets titanium-strength gelatine, softened in cold water
- 300 g (10. oz) digestive biscuits (plain sweet cookies), blitzed in a food processor
- 250 g (9 oz) strawberries, hulled and quartered
- 150 g (5. oz) raspberries, halved
- 220 g (8 oz) blackberries, halved
- 150 g (5. oz) blueberries, halved
- 1 packet ready-made fairy floss (candy floss)
- Preheat the oven to 165°C (320°F). Grease and line an 18 cm (7 inch) square or round cake tin.
- In an electric mixer fitted with the paddle attachment, beat the cream cheese until smooth.
- Scrape down the side of the bowl, then add the sugar and beat well combined.
- With the mixer on slow speed, add the eggs one at a time, beating until well combined.
- Add the melted chocolate and the vanilla seeds.
- Pour the mixture into the prepared cake tin, making sure it is smooth and flat.
- Bake for 30 minutes until almost firm: check whether it is cooked by tapping the side of the tin; if it wobbles too much, return it to the oven for a further 5 minutes.
- Set aside to cool in the tin until needed for assembly.
- To make the jelly, toss the strawberries in the sugar, put them in a bowl and set aside overnight
so the juices come out of the strawberries.
- Strain the strawberries and juice, but do not press the strawberries through the sieve. Reserve the liquid
(consommé) and save the strawberries to add to your breakfast.
- In a small saucepan, bring 200 ml (7 fl oz) of the strawberry juice and 50 ml (1¾ fl oz) of water
to the boil, then squeeze excess liquid out of the softened gelatine and stir the gelatine through
the juice until completely dissolved. Strain and cool before use.
- Pour 1 tablespoon of jelly mixture into each push pop mould and put them in the refrigerator to set.
Make sure the moulds are upright.
- When the jelly has set, cut the baked cheesecake into chunks and put it in the bowl of an electric mixer
fitted with the paddle attachment.
- Beat the cheesecake on medium to high speed until completely smooth.
- Transfer the cheesecake to a piping (icing) bag fitted with a size 12 nozzle.
- Pipe the cheesecake into each push pop mould on top of the jelly until halfway up the side, followed by a spoonful of biscuit crumbs.
- Top each push pop with mixed berries and a small amount of fairy floss.
Note: You can buy push pop moulds online or from cake decorating and party supply stores.
Freeze the consommé and thaw it out to make the jelly — drink the leftovers with Champagne. The
cheesecake can be frozen. For a gluten-free dessert, leave out the biscuits. It’s okay to use strawberry jelly
from a packet instead of making your own.
Images and recipes from Sweet Street by Anna Polyviou, Murdoch Books, RRP $39.99
Photography by Nikki To, styling by Rhianne Contreras.