Recipe by Debber
What a great idea! Saw this in a new cookbook by Marcy Goldman "A Passion for Baking" and knew I had to set this aside for our holiday baking. COOKING TIME seems long, but that includes baking the cheesecake AND chilling AND freezing the little squares prior to dipping.
Top Review by MommyMack
I loved this recipe! To make the lollipops I added coconut to act like glue after I crumbled the baked cheese cake. Then shaped them into balls, put a stick in the middle then froze them on wax paper on a cookie sheet. Dipped in German Chocolate and rolled in toasted pecans! German Chocolate Cheesecake Lollipops inspired from this wonderful recipe. I let everyone on foodbuzz know about them! Thanks so much Debbr!
For the Cake-Truffles
- 2 (8 ounce) packages cream cheese, softened
- 3⁄4 cup sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1⁄3 cup whipping cream
- 1 pinch salt
For the Dipping
- 12 ounces milk chocolate, melted
- 10 ounces semisweet chocolate, melted
For the Drizzling
- 10 ounces white chocolate, melted (optional)
Directions See How It's Made
- Preheat oven to 350. Line an 8- or 9-inch square pan with parchment paper; spray with non-stick cooking spray; set aside.
- In blender: mix the cake ingredients until smooth, pour into prepared pan.
- Bake until set (about 30 minutes); cake should be firm, but not dried or curling around the edges; cool in fridge.
- While the cake is chilling, line a baking sheet with parchment paper; set aside.
- Cut cake into 24 or 32 small squares; place on lined baking sheet; freeze for 1-2 hours.
- Near the end of the freezing time, melt dipping chocolates (SEPARATELY).
- TO FINISH: Using a fork dip each square in the melted chocolate on all sides; set on parchment lined baking sheet until set. These can be dipped in another chocolate or drizzled with the white chocolate.
- Freeze briefly to set.
- Transfer to small confectionary paper cups (optional).
- Seal truffles in a zip-top freezer bag for up to two months.
- Serve frozen or slightly thawed.