- For the cheesecake base
- 1 cup digestive biscuit crumbs
- 2 tbsp sugar
- 1/4 cup unsalted butter, melted plus extra for greasing the tin
- For the cheesecake
- 4 250g tubs cream cheese, room temperature
- 1 1/4 cups plus 2 tbsp sugar
- 3 tbsp cornflour
- 2 tsp vanilla extract
- 2 tsp finely-grated lemon zest
- 3 large whole eggs
- 1 large egg yolk
- 1 1/2 cups sour cream, divided
- 2 tsp lemon juice
- For the decoration
- 24 long lollipop sticks
- 3oz dark chocolate, melted
- 3oz milk chocolate, melted
- Biscuit crumbs, coloured sugar, pearl dust and small sprinkles
To make the cheesecake:
Preheat the oven to 175°C.
For the crust, stir the biscuit crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan. Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.
For the cheesecake, increase the oven temperature to 200°C. Beat the cream cheese until light and fluffy. Add the 1 1/4 cups of sugar a little at a time, and scraping the sides and bottom of the bowl often. Beat in the cornflour, vanilla and lemon zest. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk. Still on low speed, beat in 3/4 cup of sour cream. Scrape this over the cooled crust.
Bake the cheesecake for 10 minutes at 200°C and then reduce the oven temperature to 100°C and bake for 25 more minutes. Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare the sour cream layer.
Stir the remaining 3/4 cup of sour cream with the remaining 2 tbsp of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven. Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving.
The cheesecake will keep, refrigerated, for up to 4 days.
To make the cheesecake pops:
Take 1/3 of the cooled cheesecake and gently stir, crust and all, in a stand mixer fitter with the paddle attachment, or by hand with a spatula, until the crust has mixed with the filling. Use a small ice cream scoop or melon baler to scoop 1-inch balls of cheesecake an roll them in your hands to shape more precisely. Insert a lollipop stick into the cheesecake and place on a parchment lined baking tray (if the cheesecake mixture seems too soft, you can freeze the scooped balls for 30 minutes before shaping and inserting the sticks). Freeze the pops for an hour, while preparing the chocolate and accents.
Dip the pops in your choice of chocolates and then dip or sprinkle the accents on at your choosing. For presentation, arrange the dipped and decorated pops in a vase filled with coloured sugar, or in a lollipop stand (available at kitchen supply stores).