Move over cupcakes, it's all about the lollipop now. The Cheesecake Factory showed us how to make cheesecake lollipops in the Good Day Cafe.
Chocolate Shell Mixture
1¼ cup semi-sweet chocolate chips
4 T unsalted butter
Melt the chocolate with 2 T butter in Microwave. Heat on Medium 30 seconds at a time stirring occasionally until butter and chocolate are completely melted. Once mixture is lump free add the remaining 2 T butter and stir until melted to working temperature 100 to 105 degrees.
Cheesecake slices (deeply chilled) - We suggest The Cheesecake Factory "Original," White Chocolate Raspberry Truffle, and/or Chocolate Mousse Cheesecake
Your favorite toppings (Jimmies, mini chocolate chips, chopped toffee, coconut and chocolate curls, etc.)
Use small scoop to create round balls in the shape of lollypops.
Place a lollypop stick in the center of the cheesecake balls
"Deeply chill" cheesecake lollypop balls by placing in freezer for 1 - 2 hours. Keep in freezer until ready to use.
Remove from freezer. Completely submerge the cheesecake "Lollypop" in melted chocolate (see above recipe for melted chocolate). Be sure to cover the entire ball keeping a clean stick for a handle. (Variation: Using a spoon, pour the chocolate over the Cheesecake "Lollypop".)
Once the slice has been covered in chocolate, hold it over the mixture to let most of the excess drip off.
Immediately roll them in toppings. Set on a sheet pan.
Once the slice has been dipped and garnished, return to the freezer to set. After setting, each lollypop can be wrapped in a cellophane bag or plastic wrap for up to one week in the freezer.