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Strawberry Cheesecake
Strawberry Cheesecake
Strawberry Cheesecake Lollipops

1/2 Cup Of Smucker's Strawberry Jam
3 Eight Ounce Packages Of Philadelphia Brand Cream Cheese
3/4 Cup Of C&H White Pure Cane Sugar
1 Teaspoon Of Pure Hawaiian Vanilla Extract
1/3 Cup Of Fresh Cold Sour Cream
1/4 Teaspoon Of Kosher Salt
3 Tablespoons Of White All Purpose Baking Flour
24 Wooden Lollipop Sticks
1 1/4 Cups Of Mini Chocolate Chips
3 Large Fresh Whole Eggs
1 1/4 Cups Of Toasted Coconut
1 1/4 Cups Of Powdered Sugar

Serving Size 24
220 Calories Per Serving
16 Grams Of Fat

Preparation Instructions:
Thank you to Jennifer of Buena Park California for sending us this off the beaten path strawberry cheesecake lollipops recipe. To begin, first you will want to preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next take out a mixing bowl and add in the softened cream cheese and white can sugar, whipping both ingredients together until they form a light and fluffy cream. Next add in the sour cream, and again stir the ingredients until they are smooth. Next add in the white all purpose baking flour, strawberry jam, vanilla extract, and salt. Beat all of these ingredients together using an electric mixer, stopping once the mixture is nice and creamy. Next add in the fresh eggs, blending them into the cream. Try not to over blend your eggs. Once the strawberry cheesecake batter is finished, pour it into a nine inch springform baking pan. You will want to bake the cheesecake for fifty minutes, or until the edges turn lightly golden. Let the cake cool on a wire wrack for one hour, then refrigerate it for an additional three hours. Moving along, next take out your cheesecake, and form two dozen small perfectly round balls of about an inch and a half diameter. Place these balls on a baking sheet lined with wax baking paper. Insert a wooden lollipop stick into inch cheesecake ball. Slide your baking sheet into the freezer to chill for half an hour. While your cheesecake is freezing, take out a small saucepan and add in the powdered sugar, mini chocolate chips, and toasted coconut. Heat the ingredients until the chocolate sauce is liquid, then remove it from the stove. Next dip your frozen cheesecake lollipops into the chocolate sauce, then place them back on to the baking sheet to set. Once all of the lollipops are finished being made, refrigerate them for another full hour. They are now ready to serve, we hope you enjoyed this recipe. Don't forget to bookmark our website.
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