Note: This recipe makes 2 x 6″ springform pans, if you would like to make just 1, feel free to cut this recipe in half. One 6″ springform pan makes about 8 cheesecake slices.

Ingredients
For the Crust:

200g (2-1/3 cup) graham crumbs
60g (1/4 cup) melted butter

For the Cheesecake:

7g (2-1/2 tsp) of powdered gelatin
125g (1/2 cup) cold water, to bloom the gelatin in.
250g (1 cup) cream cheese, at room temperature
375g (1-1/2 cups) whole milk
100g (1/2 cup) of sugar
60g or 3 large egg yolks
5g (1 tsp) vanilla extract

For the rose pistachio cheesecakes:

150g (1 cup) white chocolate chips
50g (1/4 cup) heavy cream
3g (1/2 tsp) rose water
63g (1/2 cup) chopped pistachios

For the matcha almond cheesecakes:

150g (1 cup) white chocolate chips
50g (1/4 cup) heavy cream
6g (1 tbsp) matcha powder
15g (1 tbsp) hot water to stir into the matcha
55g (1/2 cup) toasted slivered almonds

Method

1. Stir your melted butter and graham crumbs to create the crust. Firmly pack it into the bottom of your springform pan. Set aside.
2. Sprinkle your gelatin over the cold water and let is sit to absorb water and “bloom”. Set aside.
3. In a medium heatproof bowl, whisk your egg yolks and sugar until fully combined and set by your stovetop.
4. In a medium saucepan over medium heat, bring your milk and vanilla extract to a simmer. Once simmering, pour or ladle in a little bit of hot milk into the egg yolks at a time to bring the egg yolks to a higher temperature, while stirring simultaneously to prevent accidentally cooking the egg. Do this until about 2/3rds of your liquid is mixed in with the eggs.
5. Pour the egg mixture back into the saucepan and stir constantly while checking the temperature. Cook the egg milk mixture to 80-85C/176-185F to ensure the egg is safe to eat.
6. Once it reaches temperature, take it off heat, add in the bloomed gelatin and stir to dissolve, and strain through a sieve.
7. Using a blender, hand blender, or food processor, blend the cream cheese with the hot milk mixture to finish the cheesecake batter.
8. Pour the batter into the springform pan over the graham cracker crust, and chill for 3 hours to overnight. I put mine in the freezer for 1-1/2 hours to speed up the setting process.
9. Once the cheesecakes are set, cut into 8 equal slices and place popscicle sticks into the widest edge. Cover and place in the freezer to chill completely, about 5 hours to overnight.

Ganache

1. Heat your to a simmer cream and pour over chocolate. Let sit for a few minutes, then stir to combine. If chocolate lumps remain, place over a pot of simmering water (water bath) and stir to remove the remaining lumps. Add in flavourings of choice, and then your popsicles are ready for dipping and decorating!

Enjoy!