Morning Glory's Cheesecake Pop Bouquet - Dallas News | myFOXdfw.com

Morning Glory's Cheesecake Pop Bouquet

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WJBK - Morning Glory's Cheesecake Pop Bouquet

Ingredients:

1 1/2lbs cream cheese (softened)
9 1/2 oz granulated sugar
3 whole eggs (room temp)
2 yolks (room temp)
2 1/2 oz heavy cream
White chocolate/colored chocolate for dipping
24 lollipop sticks
Silicon baking molds
Sprinkles for decoration

Method:

Whip cream cheese with a mixer till smooth. Scrape down the bowl and mix again. Slowly add granulated sugar and vanilla & blend until light and fluffy. Add eggs & yolks, one at a time, mixing on low speed after each until well blended. Add heavy cream and mix until well blended. Scrape down your bowl and mix again. Scoop batter into silicon baking molds.

Bake at 300 degrees for 9-11 minutes until it settles in the center. Cool on counter for about 30 minutes. Once cooled, place the individual cheesecake pops in the freezer for about 4 hours. After 4 hours, pop out of mold and place on a sheet tray lined with parchment paper.

Melt your chocolate & dip one end of the lollipop stick in the chocolate to coat it and push it into cheesecake. Repeat with other pops.

Place back into the freezer for about 30 minutes to harden.

Take the tray out of the freezer to start dipping your cheesecake pops. Dip each cheesecake pop into melted chocolate, drip off extra chocolate and set back onto the parchment paper. Add sprinkles to cheesecake pops & refrigerate again.

For display, take a small container (in this case, a flower pot) and put in foam cover with decorative grass, tissue paper, or crushed Oreos to cover the foam. Arrange cheesecake pops into pots to pushing the bottom of the lollipop sticks in the foam.

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