Cheesecake Pops
Courtesy of The Soyfoods Council
Servings: n/a
Prep Time: 30 Min.
Cook Time: 1 Hr.
Chill Time: 8 Hr.
Prep Time: 30 Min.
Cook Time: 1 Hr.
Chill Time: 8 Hr.
What you need:
* 6 (8-oz.) pkg. (3 lb.) cream cheese, room temp.
* 2-1/2 c. sugar (24 oz.)
* 3 Tbsp. (1-1/2 oz.) cornstarch
* 3 Tbsp. (1-1/2 oz.) soy milk
* 2 Tbsp. vanilla extract
* 1 1/2 c. (12 oz.) sour cream
* 6 eggs
* 2-1/2 c. sugar (24 oz.)
* 3 Tbsp. (1-1/2 oz.) cornstarch
* 3 Tbsp. (1-1/2 oz.) soy milk
* 2 Tbsp. vanilla extract
* 1 1/2 c. (12 oz.) sour cream
* 6 eggs
What to do:
1. Preheat oven to 275° F.
2. In a mixer beat cream cheese and sugar until soft. Add cornstarch and soy milk, vanilla extract, and sour cream. Add eggs one at a time.
3. Pour into a half sheet pan that has been lined with parchment paper and sprayed. Bake for 1 hr. turning the pan half way through.
4. Cool to room temperature. Freeze overnight.
5. Next day remove the cheese cake from the pan and portion 4×6. Ball up each cheesecake square and freeze again until needed.
6. To serve, remove frozen cheesecake balls, skewer, and roll into seasoning if desired (i.e. cinnamon sugar, cocoa powder, graham cracker crumbs).
2. In a mixer beat cream cheese and sugar until soft. Add cornstarch and soy milk, vanilla extract, and sour cream. Add eggs one at a time.
3. Pour into a half sheet pan that has been lined with parchment paper and sprayed. Bake for 1 hr. turning the pan half way through.
4. Cool to room temperature. Freeze overnight.
5. Next day remove the cheese cake from the pan and portion 4×6. Ball up each cheesecake square and freeze again until needed.
6. To serve, remove frozen cheesecake balls, skewer, and roll into seasoning if desired (i.e. cinnamon sugar, cocoa powder, graham cracker crumbs).