Hello Hawks.
I’m feeling like stepping out of my comfort zone for a minute here, so I’m diving into a realm of dessert in which I rarely indulge: cheesecake. Not my favorite, I know! It’s blasphemy, but recently my incredibly convincing roommate offered some of her sister’s homemade cheesecake pops and now, there is a form of this dessert I enjoy.
Here is what you will need:
Three (eight ounce) packages of cream cheese, softened
¾ cups of sugar
1/3 cup of sour cream
Three tablespoons of all-purpose flour
One teaspoon of vanilla
¼ teaspoon of salt
Three eggs
24 lollipop sticks
10 ounces of white confectioner’s coating
Miniature semi-sweet chocolate chips
Toasted coconut
Step One: Preheat the oven to 350 degrees.
Step Two: Beat cream cheese and sugar in a large bowl until smooth as a politician’s lies. Mix in the sour cream and blend thoroughly, scraping down the sides of the bowl. Add the flour, vanilla and salt and mix well. Add the eggs one at a time, blending thoroughly before adding the next egg, but do not overbeat. Pour batter into a 9-inch spring form pan.
Step Three: Bake for 50 minutes or until the edges of the cake just begin to turn golden. Cool on a wire rack for one hour, then refrigerate for three hours or overnight.
Step Four: Use a small cookie scoop to scoop out round balls of cheesecake. Roll them into 1½ inch balls and place on the cookie sheet lined with waxed paper. Push a lollipop stick into each cheesecake ball. Place the tray in the freezer until firm, usually about 30 minutes.
Step Five: Melt either the white confectioner’s coating or the semi-sweet chocolate. Dip each cheesecake pop into the melted coating, and then dip into one of the toppings. Place on waxed paper until coating is set. Refrigerate until ready to serve.
Step Six: Pop, lock and drop it in your mouth and enjoy.