Pop Pops Italian Cheesecake Food

CHEESECAKE POPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cream cheese and sugar in a large bowl until smooth. 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 springform pan.
• Bake in the preheated oven for 50 minutes or until the edges of the cake just begin to turn 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 until firm, about 30 minutes.
• Melt the white confectioners' coating (or 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.

CHEESECAKE POPS

Steps:

• Microwave 6 ounces chopped bittersweet chocolate on 75 percent power until melted, about 3 minutes. Cut a frozen cheesecake into 1-inch cubes. Gently press a lollipop stick halfway into each cube. Dip in the chocolate and roll in sprinkles and/or coconut, if desired.

CHEESECAKE POPS

Steps:

• Line the bottom of a 9-in. springform pan with parchment; coat paper and sides of pan with cooking spray. , In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla until blended. Add eggs; beat on low speed just until combined. Pour into prepared pan. , Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and freeze overnight. , Remove from the freezer and let stand for 30 minutes. Place cracker crumbs in a shallow bowl. Working quickly, scoop out 1-in. balls of cheesecake; roll each in cracker crumbs and insert a lollipop stick. Place on waxed paper-lined baking sheets. Freeze for 1 hour or until firm., In a microwave, melt white chips and shortening at 70% power; stir until smooth. Place toppings in shallow bowls. Dip cheesecake pops in white chip mixture; allow excess to drip off. Roll in toppings. Place on waxed paper; let stand until set. Store in the refrigerator.

CHOCOLATE CHEESECAKE POPS

Steps:

• Preheat oven to 350°F Line a 9x13 -inch baking dish with parchment paper, overlapping the 2 longer sides for easy removal from pan,.
• CRUST:.
• Mix crust ingredients until mixture resembles coarse crumbs. Mixture will be very dry. Press into dish.
• CHEESECAKE:.
• Beat cream cheese and condensed milk until smooth and creamy. Beat in yogurt. Add eggs, one at a time, beating well after each addition. Add vanilla, flour and white chocolate. Pour over crust.
• Bake in preheated oven 30 minutes or until top is golden brown and firm to the touch. Cool to room temperature, cover and refrigerate until very cold, at least 3 hours or overnight.
• ASSSEMBLY:.
• Cut cake into 3/4 inch cubes. Roll into balls or leave as cubes, (or both!) Place on a parchment-lined baking sheet, Carefully insert lollipop sticks into cheesecake. Freeze uncovered until solid, about 1 hour. Dip frozen cheesecake pop into melted chocolate. Place any decorations on immediately as chocolate will harden quickly. Continue with remaining pops.

CHERRY CHEESECAKE CAKE POPS

Steps:

• Prepare cake as per directions on box.
• Let cool completely.
• Prepare Cream Cheese Frosting.
• Cream butter and cream cheese together.
• Add in vanilla.
• Beat in icing sugar at low speed until combined.
• Beat mixture on high until smooth.
• Completely crumble cake in a large bowl.
• Add in frosting and mix together (I use my KitchenAid).
• Chill mixture in fridge or freezer for at least an hour.
• Melt chocolate over double boiler.
• Form cake/frosting mixture into 1-inch balls.
• Poke ball with a long lollipop stick and coat in the melted chocolate.
• Insert stick side into large styrofoam block or florist's oasis to let Cake Pop harden (you may need to place them back in the refrigerator).

ITALIAN CHEESECAKE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease and flour one 9 inch round springform or regular pan.
• Combine the ricotta, confectioners' sugar and eggs. Blend well. Stir in vanilla, almond extract, rum extract, lemon juice, lemon zest and orange zest. Beat by hand until smooth and creamy. Pour batter into the prepared pan.
• Bake at 400 degrees F (205 degrees C) for 40 minutes, until golden. Place on a rack and cool.

POP POPS ITALIAN CHEESECAKE

Steps:

• Mix ricotta, heavy cream, sour cream, sugar and flour. Add eggs one at a time and blend. Stir in anisette.
• Preheat oven to 400 degrees F. Put anisette cookies that have been crushed fine in bottom of springform pan that has been coated with butter so the cookies stick to it. Pour ricotta mixture over the toast.
• Bake for 1 hour. Leave cake in oven for about 1/2 hour but turn it off. You might keep in a little longer or until it is brown. Let it settle and refrigerate.