cheesecake lollipops

so i'm back. it was a long break, but ever since i've started gardening, my kitchen has been slightly neglected. and if i'm not ignoring my kitchen, i'm ignoring blogging in general. my other blog has suffered, too. but i'm going to make up for it by sharing my latest baking adventure with you - and an adventure it was!

i've seen these before on other baking sites, but i decided to go my own way - the recipes either seemed too complicated or not to my tastes. this was a rehearsal for when i plan on making these for a wedding shower i'm hosting in a couple of weeks. i took one to the bride-to-be and she goes, "but i don't like cheesecake." too bad i said, i'm making them anyway, and i'll make another dessert just for you. i think these are just too cool not to share with a crowd, and i plan on having them as centre pieces first - you know, like a bouquet of flowers sort of thing. i'm glad i made these once first because there will be a few changes next time, like making them about half the size. they are a lot of work, but sure to be a crowd pleaser!

• 5 8oz packages cream cheese at room temperature
• 2 cups sugar
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 5 large eggs
• 2 egg yolks
• 2 tsp pure vanilla
• ¼ cup heavy cream
• boiling water as needed
• thirty to forty lollipop sticks - i cut up wood bbq skewers

beat together the cream cheese, sugar, flour, salt. add eggs and egg yolks one at a time. lightly beat in vanilla and cream. grease baking pans, fill with batter. place baking pans in larger roasting pan, fill roasting pan with boiling water, about half way. bake for about 45 min at 325 - or until starting to brown. you don't want to over cook these, and there's nothing wrong with it being a little undercooked.

i would have baked in two pans, this one was a little too
full, but i didn't have any that would fit in the roasting pan.

after baking, set in fridge to completely cool. you can leave it over night, whatever, just make sure it cools as much as possible. roll into small balls (i got carried away with the size of mine), place on cookie sheets lined with parchment and add sticks. freeze completely - should only take a few hours.

after freezing, dip in melted chocolate (melt chocolate in a double boiler, or in a bowl over a pot of boiling water like i did) and sprinkle with toppings. i added about a tablespoon of shortening to about 2 cups of chocolate. it helps it set better and keeps it looking the best. i used coconut, sprinkles and crushed peanuts for toppings, just what i had on hand. i think i might get a little fancier for the shower, though. set in fridge to thaw, they aren't that good frozen, but are awesome after they've been in the fridge a while.