White Chocolate Cheesecake Lollipops
makes 100 lollipops
32oz. White Chocolate, melted
64 oz. Cream Cheese, softened
8 tsp Vanilla Extract
3 tsp Lemon Zest
2 lb White chocolate, for dipping, melted
Combine the first four ingredients and refrigerate. Using a small scoop, make 1oz. balls, and then freeze. Heat ½ lb white chocolate in a double boiler, put lollipop stick into balls and dip into the white chocolate.
Don’t be discouraged if the chocolate outside cracks at first! Sometimes that happens, because the frozen batter is expanding when exposed to the warm chocolate.
Refrigerate for up to one week.
Our Pastry Chef David Brooks says that you should feel free to experiment—for instance, he has done peanut butter cheesecake lollipops, mango ginger, red velvet, pumpkin, etc.
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