… and in the name of the lollipop guild, we welcome you to munchkinland daringbakersland.

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It’s not a secret to anyone. I could kill for cheesecake. Great cheesecake, that is.
Quite evidently, I was thrilled when I found out about this month’s daring bakers challenge. Cheesecake. Lollipops.

Those are basically two of my favourite things ever. Combined. I mean, the branding for my name even features lollipops.
My warmest thanks go to Deborah and Elle for this great pick.

The experiment:
- a creamy vanilla cheesecake
- dipped into tempered milk chocolate

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As with most cheesecake batter, you start by creaming the cream cheese along with the sugar and seeds from one vanilla pod. Then go in the eggs and here, a little flour and an extra egg yolk are added, which I guess helps the cake hold its shape when rolled into balls later on.

I baked the cake into a 18cm wide pyrex dish, and in a water-bath, at 150°C for a little less than 45 minutes. However, given I used a more-than-halved recipe, I suggest to adapt the baking time and temperature if making a full recipe.
The cheesecake should look slightly swollen and should feel firm but still somewhat wobbly in the centre. And the edges might have a light golden colour.

I allowed the cheesecake to cool at room temperature, before wrapping it tightly with cling film, and left it in the fridge overnight.

The next day, I delicately peeled off the thin ‘crust’ and scooped walnut-size balls, which I rolled using wet hands, then placed onto a baking sheet lined with cling film.
Since I don’t own a freezer, I just chilled the balls for a couple of hours before inserting lollipop sticks into the cold and firm cheesecake spheres.

I tempered some milk chocolate – if yours doesn’t feel thin enough, you can mix in a little cocoa butter. Then poured the tempered chocolate into a smallish container, got the pops out of the fridge and dipped them. Because the spheres were so cold, the chocolate tended to set quickly, so I had to work quickly so the sprinkles would stick to the chocolate coating.

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Soooo…
Those cheesecake lollipops were a hit. Even though I found the cheesecake part slightly too sweet, I have to say the texture was perfect and easy to handle. Firm yet creamy.
The vanilla seeds brought a lovely aroma, which combined with the egg and cream flavours certainly make you think about vanilla ice-cream.

They would make a great present. However, everyone seemed to be begging for more. I guess walnut-size is not enough; ice-cream-lollies-shaped cheesecake pops would definitely be more appropriate. They could then be called, vanilla ice-cream cheesecake lollipops. Yes, vanilla. Ice-cream. Cheesecake. Lollipops. Yum!

Vanilla cheesecake lollipops

makes 20 lollipops

450g cream cheese
160g sugar
seeds from 1 vanilla pod
12g flour
25g double cream
2 eggs
1 egg yolk

for the coating
200g milk chocolate, tempered

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pour 20 sucettes

450g fromage frais, type st moret ou philadelphia
160g sucre
graines de vanille, prélevée sur une gousse
12g farine
25g crème entière
2 oeufs
1 jaune d’oeuf

pour la couverture
200g chocolat au lait, tempéré