Page 125 - 16-4 May 22 2019

CHEESECAKES POPS

"A fun twist on a traditional dessert, these fun
'lollipops' will impress your family and guests."
Think Shvuos!

Bulletin

INGREDIENTS DIRECTIONS:

3 (8 ounce) packages cream cheese, Preheat oven to 350 degrees F.
softened Beat cream cheese and sugar in a large bowl
3/4 cup sugar until smooth. Mix in the sour cream and blend
1/3 cup sour cream thoroughly, scraping down the sides of the
WDEOHVSRRQV DOO SXUSRVH ÀRXU ERZO $GG WKH ÀRXU YDQLOOD DQG VDOW DQG PL[
1 teaspoon vanilla well. Add the eggs one at a time, blending
1/4 teaspoon salt thoroughly before adding the next egg, but
3 eggs do not overbeat. Pour batter into a 9-inch
24 lollipop sticks springform pan.
10 ounces white semisweet chocolate Bake in the preheated oven for 50 minutes or
miniature semisweet chocolate chips until the edges of the cake just begin to turn
toasted coconut golden. Cool on a wire rack for 1 hour, then
refrigerate for 3 hours or overnight.
Use a small cookie scoop to scoop out round
balls of cheesecake. Roll them into 1 1/2-inch
balls and place on a cookie sheet lined with
waxed paper. Push a lollipop stick into each
cheesecake ball. Place the tray in the freezer
XQWLO ¿UP DERXW PLQXWHV
Melt the white semi-sweet chocolate. Dip each
cheesecake pop into the melted coating. Then
dip into one of the toppings. Place on waxed
paper until coating is set. Refrigerate until
ready to serve. Store in refrigerator.

May 22 '19 # 0'' /$) ǚǔǛǻǖǛǚǻǓǔǕǖ ȗ 222ǻ2$'' 0'' /$)ǻ *( Y-2