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Makes: about 20
Preparation time: 1 hour, plus freezing time
Cooking time: 45 minutes
Oven temperature: 160˚C
• 2 ½ x 230g tubs cream cheese, at room temperature
• 250ml sugar
• 30ml cake flour
• 2 extra-large eggs plus 1 extra-large egg yolk
• 5ml vanilla extract
• 30ml cream
• lollipop sticks
• 100g melted chocolate (white or milk chocolate)
• 15ml butter
• cake sprinkles, to decorate
hole eggs and the yolk, one at a time, beating well after each addition. Beat in the vanilla and cream.
2 Pour into a greased 23cm round baking tin. Put into a roasting pan and fill the pan with boilingwater to halfway up the sides of the cake tin. Bake in a preheated oven until firmand slightly golden, 45 to 55 minutes. Remove from the oven and cool. Freeze overnight.
3 Use a melon baller or small spoon to scoop out balls from the cheesecake. Put on a tray lined with wax paper and insert a lollipop stick. Freeze for two hours.
4 Melt the chocolate and stir the butter into it. Cool slightly. Dip each ball into chocolate, swirling to coat it. Roll or sprinkle with cake sprinkles and put onto a tray lined with clean wax paper. Serve chilled.
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