Cheesecake Cake Pops

Cake pops have recently become a popular treat for the holidays. These are mini cakes on sticks in the form of a large lollipop, covered with glaze and decoration. Cake pops are good because you can eat dessert, holding in your hands, without using appliances and not be afraid to get dirty. Therefore, not a single candy bar on children’s days can do without them birth and they are great for receptions at gala events. One of the options for filling pop cake is cheesecake New York. This delicate and delicious dessert leaves no one indifferent. Mix the finished cheesecake with a mixer to make the cake cookies intervened in the filling, form balls and stick them sticks. You can glaze and decorate cheesecake pops on your taste or party theme. And the finished desserts on serve on chopsticks or more creatively: in pour a layer of colored sugar into a transparent vase or bowl and stick cake pops into it. Share with friends: Time: 1 hour. 40 min Difficulty: easy Amount: 24 cake pops In recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cheesecake base

• 1 tbsp. chopped diet biscuits
• 2 tbsp. l Sahara
• 1/4 Art. butter plus extra for lubrication melted form

Cheesecake

• 4 packs (250 g each) cream cheese cream, room temperature
• 1 and 1/4 Art. sugar plus 2 tbsp. l
• 3 tbsp. l corn starch
• 2 tsp vanilla extract
• 2 tsp finely grated lemon zest
• 3 large eggs
• 1 large egg yolk
• 1.5 tbsp. sour cream, divide
• 2 tsp lemon juice

Decor

• 24 long sticks for candy
• 100 gr. dark chocolate, melted
• 100 gr. melted milk chocolate
• Cookie crumbs, decorative colored sugar, pastry shop mother-of-pearl powder and fine color powder

Recipes with similar ingredients: Peanut butter, cream cheese, eggs, sour cream, dark chocolate, milk chocolate, lemon juice, starch

Recipe preparation:

1. Preheat the oven to 170 ° C. Cake: mix evenly crushed cookies, sugar and melted butter, and press the mass to the bottom with a greased, detachable, diameter 22 see. Bake for 10 minutes, then cool. Lubricate the walls of the mold a small amount of melted butter.
2. Increase oven temperature to 200 ° C. Cheesecake: whisk cream cheese to a light and lush mass. Add 220 little by little column sugar, mixing and scraping the curd from the walls bowls. Then mix in corn starch, vanilla and lemon zest. Beat the eggs one at a time, slowing down the mixer, and scraping the mixture. from the walls after each addition, then hammer in the yolk. Continuing beat at low speed, add 3/4 tbsp. sour cream. Lay out mixture on cooled cake.
3. Bake cheesecake for 10 minutes at 200 ° C, then reduce oven temperature to 105 ° C and bake another 25 minutes. Turn off oven and leave the cheesecake inside for an hour, opening the oven door in 30 minutes. While baking a cheesecake, prepare sour cream for lubrication.
4. The remaining 3/4 tbsp. mix sour cream with the remaining 2 tbsp. l sugar and lemon juice. Spread the surface of the cheesecake with sour cream, as soon as you take it out of the oven. Give the cheesecake completely cool to room temperature, then walk carefully spatula between the cheesecake and the walls of the mold, remove the mold and refrigerate the cheesecake for at least 6 hours before using. The cheesecake can be stored in the refrigerator for 4 days.

5. Lolly Cheesecake

   Take 1/3 chilled cheesecake and mix gently in place with cake using a mixer with a spatula or silicone nozzle manually using a spatula until the cake mixes with the filling. Via scoop balls for a small ice cream or watermelon spoon cheesecake with a diameter of 2.5 cm. and roll them between the palms to give a smoother shape.

6. Insert the stick into the cheesecake and place on a baking sheet parchment paper for baking (if the cheesecake feels too touchy soft, you can freeze portions of cake pops for 30 minutes, before you shape them and insert the sticks). Put cheesecake pops for an hour in the freezer and meanwhile prepare glaze and decor.
7. Dip the cheesecake pops into any chocolate of your choice and then roll or sprinkle with any of the sprinkles. Arrange for serving decorated cheesecake pops in a vase filled with decorative sugar, or on a stand for lollipops on sticks (it can be purchase at ware shops).