A Holiday Dessert Your Guests Will Enjoy!

White Chocolate Cheesecake Lollipops

By Chef Brian Schmeler

Ingredients:

• 20 ounces imported white chocolate (such as Lindt), chopped

• 2 8-ounce packages cream cheese, room temperature

• 2/3 cup sugar

• 2 teaspoons vanilla extract

• 3/4 teaspoon grated lemon peel

• 2 large eggs

• 3 ounces imported dark chocolate (such as Lindt), chopped

• 5 dozen lollipop sticks

Method:

Preheat oven to 350°F. Grease 8-inch spring form pan, set aside. Melt 4 oz white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs one at a time, beating just until combined. Beat in white chocolate. Spoon batter into pan. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Chill overnight.

Scoop by teaspoon and form into balls on baking sheet lined with parchment paper. Place lollipop stick into each ball. Melt remaining white chocolate in top of double boiler over simmering water until smooth, stirring often. Dip each lollipop into white chocolate to coat waiting for a few seconds before placing back onto parchment paper. Let cool for 30 minutes or until chocolate is set. Melt dark chocolate in top of double boiler over simmering water until smooth, stirring often. Scoop chocolate into fine tip piping bag and drizzle over lollipops. Let cool for 30 minutes or until chocolate is set and serve!

Makes 5 Dozen Lollipops.