Vanilla cheesecake pops with ginger cookie crumbs

Vanilla cheesecake pops with ginger cookie crumbs

From
Bitesize Sweet
Makes
35-40
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
40 lollipop sticks
500g white chocolate, melted
125g gingersnap biscuits, crushed

Vanilla cheesecake

Quantity Ingredient
750g cream cheese, at room temperature
220g caster sugar
3 eggs
1 egg yolk
185g sour cream
3 tablespoons plain flour
1 vanilla bean, split and seeds scraped
45g candied ginger, thinly sliced

Method

  1. To make the cheesecake, preheat the oven to 160°C. Line a 22 cm round cake tin with baking paper. Place the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed for 1–2 minutes or until smooth and combined. Add the eggs and egg yolk, one at a time, beating well after each addition. Add the sour cream, flour, vanilla seeds and ginger and combine well. Pour into the tin and bake for 1¼ hours or until just set in the centre. Leave in the tin to cool completely, then refrigerate for 3–5 hours or overnight until chilled and very firm.
  2. Line 2 baking trays with baking paper. Using a small ice-cream scoop, scoop balls of cheesecake onto the trays. Quickly roll each in the palms of your hands and shape into a neat ball. Insert a stick into each ball and freeze for 2 hours or until very firm.
  3. Carefully dip each cheesecake pop in the melted chocolate and tap the stick on the side of the bowl while slowly spinning to remove excess chocolate. Roll each pop in the crushed biscuit to coat well. Stand in Styrofoam to dry. Serve immediately or store in an airtight container in the refrigerator for 3–4 days.
Tags:
sweet
snacks
bites
small
Bitesize Sweet
bitesize
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