Ingredients

Step by step

1. Combine the cherries, sugar and lemon juice in a small pan and simmer over a medium heat for 5 minutes, stirring often, until the cherries have broken down and the liquid is syrupy. Blend with a stick blender or in a mini food processor until mostly smooth (a few small pieces of cherry are fine). Leave to cool completely.

2. Line a 450g loaf tin (about 7cm x 16cm base measurement) with baking paper, leaving enough to overhang. Put the soft cheese in a mixing bowl and whisk with an electric hand whisk until smooth. Whisk in the condensed milk, then gradually add the double cream, whisking until you have a smooth and thickened cheesecake mixture.

3. Spoon half the mixture into the prepared tin, then spoon over half the cherry compote and loosely swirl it in. Repeat with the remaining mixture and compote. Combine the biscuit crumbs with the melted butter, then sprinkle this on top of the cheesecake mixture, lightly pressing it down so it sticks. Transfer to the freezer and freeze for 1 hour 30 minutes. Then push 8 lolly sticks into the mixture, spaced evenly. Freeze overnight until solid.

4. Put the dark or milk chocolate in a microwave-safe bowl and heat in 30-second bursts, until melted. Leave to cool for a few minutes. Meanwhile, remove the loaf tin from the freezer and leave at room temperature for 5 minutes. Use the overhanging baking paper to lift out the cheesecake. Cut into 8 lollies and drizzle with melted chocolate. Return any lollies you aren’t going to eat straight away to the freezer, stored in an airtight container.