Chocolate Cheesecake Pops

Name: Chocolate Cheesecake Pops
Yield: 1 serving
Ingredients: 450 g philadelphia cream cheese; 100 g sour cream; 150 g sugar; 2 eggs; 1 tablespoon flour (about 30 g); 1 teaspoon vanilla extract; 300 g your preferred chocolate; decorative sprinkles; yield: approximately 30 pieces

December 2, 2008

Valentine's Day Desserts Cheese Recipes for Kids

For well-behaved children, Saint Nicholas brings delicious pops. Surely adults won't refuse them either.

I used a halved recipe of Paradise Cheesecake (I call it that because I got this wonderful recipe from Paradis). The cheesecake balls are quite soft and fluffy, so you need to shape them fairly small to stay on the stick - about the size of Raffaello candies - and then freeze them to make them easier to dip in chocolate. After coating with chocolate, keep them in the refrigerator; you don't need to keep them in the freezer anymore.

You can make combinations using white, dark, and milk chocolate and sprinkle with colorful candies to make them more attractive to children... they're healthier and better than store-bought lollipops.

Ingredients

450 g Philadelphia cream cheese
100 g sour cream
150 g sugar
2 eggs
1 tablespoon flour (about 30 g)
1 teaspoon vanilla extract
300 g your preferred chocolate
decorative sprinkles

Yield: approximately 30 pieces

How to prepare chocolate cheesecake pops

Beat the cream cheese with sugar and vanilla using a mixer until the sugar dissolves. Add the sour cream and flour and mix briefly.
Add one egg at a time, mixing well after each.
Pour the batter into a heat-resistant dish (18 cm diameter) and place it in a tray with water. Bake at 170°C for 45 minutes.
* baking the cheesecake in a water bath will prevent it from cracking on top
Let it cool, then cover with plastic wrap and refrigerate for at least 4 hours or even overnight.
Scoop portions from the cheesecake using a spoon or ice cream scoop and shape into balls with wet hands.
Refrigerate the balls for about 2-3 hours.
Insert a plastic stick or wooden skewer into each ball to make pops, then freeze the balls for a few hours to firm up.
Melt the chocolate in the microwave or over steam.
Dip the frozen balls in chocolate, then quickly sprinkle with decorative candies (the chocolate hardens fast because the balls are cold).
Place the pops upside down on a plate and keep refrigerated until serving.