Cheesecake cake pops

Ingredients:

Cheesecake base

• 1 cup chopped diet cookies
• 2 tablespoons of sugar
• 1/4 cup butter, plus extra for greasing the pan, melted

Cheesecake

• 4 packages (250 g each) of cream cheese, room temperature
• 1 and 1/4 cups sugar plus 2 tbsp.
• 3 tablespoons cornstarch
• 2 tsp vanilla extract
• 2 tsp finely grated lemon zest
• 3 large eggs
• 1 large egg yolk
• 1.5 cups sour cream, divided
• 2 teaspoons lemon juice

Decor

• 24 long lollipop sticks
• 100 g dark chocolate, melted
• 100 g milk chocolate, melted
• Cookie crumbs, decorative colored sugar, confectionery pearl powder and fine colored sprinkles

Preparation:

1. Preheat oven to 170°C.
   
   CakeMix the crushed cookies, sugar, and melted butter evenly and press the mixture into the bottom of a greased 22cm springform pan. Bake for 10 minutes, then let cool. Brush the sides of the pan with a little melted butter.
2. Increase oven temperature to 200°C.
   
   CheesecakeBeat the cream cheese until light and fluffy. Gradually add 220g of sugar, mixing and scraping down the sides of the bowl. Then beat in the cornstarch, vanilla, and lemon zest. Beat in the eggs one at a time, reducing the mixer speed and scraping down the sides after each addition, then beat in the yolk. Continuing to beat on low speed, add 3/4 cup of sour cream. Spread the mixture over the cooled crust.
3. Bake the cheesecake for 10 minutes at 200°C (400°F), then reduce the oven temperature to 105°C (220°F) and bake for another 25 minutes. Turn off the oven and leave the cheesecake inside for an hour, opening the oven door slightly after 30 minutes. While the cheesecake is baking, prepare the sour cream for glazing.
4. Mix the remaining 3/4 cup sour cream with the remaining 2 tablespoons sugar and lemon juice. Spread the sour cream over the top of the cheesecake as soon as it comes out of the oven. Let the cheesecake cool completely to room temperature, then carefully work a spatula between the cheesecake and the sides of the pan. Remove the pan and refrigerate the cheesecake for at least 6 hours before using. The cheesecake can be stored in the refrigerator for 4 days..

5. Cheesecake pops on a stick

   
   Take 1/3 of the chilled cheesecake and gently fold it into the crust using a stand mixer fitted with the paddle attachment or a silicone spatula by hand until the crust is combined with the filling. Using a small ice cream or watermelon scoop, scoop out 1-inch (2.5 cm) balls of cheesecake and roll them between your palms to create a smoother texture.
6. Insert a popsicle stick into the cheesecake and place on a parchment-lined baking sheet. (If the cheesecake feels too soft, you can freeze the cake pops for 30 minutes before shaping them and inserting the popsicle sticks.) Freeze the cheesecake pops for an hour while you prepare the frosting and decorations.
7. Dip the cheesecake pops in your choice of chocolate, then roll or sprinkle with any sprinkles. To serve, arrange the decorated cheesecake pops in a vase filled with decorative sugar or on a lollipop stand (available at kitchenware stores).