3 – 8 ounce packages of cream cheese, at room temperature
1 1/3 cups sugar
5 eggs, at room temperature
16 ounces sour cream, at room temperature
¼ cup flour
2 tsp. vanilla extract
2 tsp. fresh lemon juice
Graham crackers, crushed in the food processor, about 1 sleeve for a whole cheesecake
Lollipop sticks or paper straws
Sprinkles or other decorations
9” springform pan
Electric mixer with paddle attachment
How To:Note: Prepare cheesecake at least one day ahead of time as it needs to chill for 24 hours before turning into pops. The cheesecake freezes well.Cheesecake:
Preheat oven to 325°. Line the bottom of a 9” springform pan with a circle of parchment for easy removal.
Beat cream cheese on low speed until fluffy using an electric mixer fitted with a paddle attachment.
Add the sugar and mix on low until creamy.
Add one egg at a time, mixing in between each addition.
Add the flour, lemon juice, and vanilla and mix until combined.
Add the sour cream and beat well.
Pour the mixture into the pan. Bake for one hour and 15 minutes. Turn off the oven and prop open the oven door. Let the cheesecake sit for one hour. Remove from oven and cool completely.
Chill 24 hours before making pops.
Place graham cracker crumbs in a bowl. Scoop equal sized balls of cheesecake and drop into crumbs. Use the crumbs to help you roll them into balls. Place on a wax-paper lined cookie sheet and chill until hardened or overnight.
To dip them: Melt chocolate according to package directions. Make sure the chocolate is deep enough to dip your truffles into. Dip the end of your stick or straw into the melted chocolate, then insert into chilled cheesecake ball. Dip the entire ball into the chocolate. Do not swirl.
Remove from chocolate and tap gently to remove excess. Place on a cookie sheet and let harden. Store in the refrigerator.