Cheesecake Lollipop

Cheesecake Lollipop
Prep Time: 2 hrs          Freeze Time: 4 hrs           Ready In: 6 hrs
Serving Size: 80


INGREDIENTS

1 New York Cheesecake
6 Cups of Semi Sweet Chocolate Chips
6 Cups of White Chocolate Chips
2 Zest Lemon
2 Cups of Sugar
1 Cup Finely Chopped Pistachio
80 Wilton Lollipop Sticks


DIRECTIONS

You would want your cheesecake semi frozen so that it is easy to shape.
Scoop out cheesecake balls with a small ice-cream scooper. Insert lollipop stick into the middle of the cheesecake.

Line the cheesecake with sticks on wax papers on baking sheets.
Freeze the small cheesecake balls for at least 3 hours.

In a bag, mix together lemon zest with sugar. Pour sugar lemon zest onto a plate.
Pour pistachio onto a plate.

Melt chocolate chips in a the microwave separately. Heating the chocolates 30 seconds at a time and stirring each interval.

Dip frozen cheesecake balls into chocolate. Before the chocolate sets, dip the cheesecake balls into pistachio and or sprinkle lemon zest onto the lollipops.


Place the lollipop back into the freezer for at least an hour before serving.

If you cannot finish all of the lollipops, freeze the lollipops.
These lollipop freezes really well, up to half year.
Defrost lollipop overnight in the fridge before serving.

Green Tea Cheesecake

Green Tea Cheesecake
Prep Time: 10 min     Cook Time: 25 min     Ready In: 1 hr 35 min
Serving Size: 8


INGREDIENTS

2 Cups Cream Cheese
3/4 Cup Sugar
2 Tbs Green Tea Powder
1 Tbs Vanilla Extract
2 Eggs
1 Pie Shell


DIRECTIONS

Pre heat oven to 350 degrees. In a medium size bowl, beat cream cheese at room temperature with sugar, green tea powder, vanilla extract, and eggs until well blended.

Pour mixture into the pie and flatten the surface with a spatula. Bake cake for 25 minutes and let cook in the fridge for 1 hour before serving.

Japanese Style Cheesecake

Japanese Style Cheesecake
Prep Time: 10min    Cook Time: 35 min    Ready In: 45 min
Serving Size: 8


INGREDIENTS
30 ml Flour
125 ml Cream Cheese
60 ml Milk
60 ml Sugar
5 ml Butter
3 Eggs
2 Cups of boiling water


DIRECTIONS
Pre-heat oven to 350 degrees.
In a bowl, beet flour, egg yoke, cream cheese and milk together until blended. In a separate bowl, beat egg white until soft peak. Add sugar and beat until stiff peak. Fold in other ingredients and pour into a greased 9 inch round baking pan.

Pour boiling water onto a baking sheet pan and add in the round baking pan. Bake for 35 minutes and enjoy.