Behind the Recipes
Spiked Cheesecake Lollipops from Canard, Inc.
Makes 24 servings
INGREDIENTS:
3 8oz packages of cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
3 Tbsp all-purpose flour
1 Tbsp lemon zest
1/4 tsp salt
3 eggs
1 tsp vanilla
6 tbsp Cointreau (or similar alcohol)
24 lollipop sticks
melted chocolate
PREPARATION:
1. Preheat oven to 325 degrees.
2. In a mixer, beat together cream cheese, sugar, sour cream, flour, zest, and salt until smooth. Add eggs one at a time, blending thoroughly. Scrape down bowl after addition of each egg, but do not overbeat. Add vanilla and Cointreau.
3. Pour batter into a 9 inch springform pan and bake for 50 minutes or until edges of the cake just begin to turn golden.
4. Cool for 1 hour, then refrigerate for 3 hours or overnight.
5. Use a small cookie scoop to scoop out round balls. Place on a cookie sheet lined with waxed paper. Push a lollipop stick into each cheesecake ball and place tray in the freezer until firm, about 30 minutes.
6. Dip each cheesecake pop into the melted chocolate and place on waxed paper until coating is set. Refrigerate until ready to serve and store in refrigerator. And enjoy!
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