vanilla cheesecake pops
with ginger cookie crumbs

To make the cheesecake, preheat the oven to 160°C (315°F/ Gas 2–3). Line a 22 cm (8 ½ inch) round cake tin with baking paper. Place the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed for 1–2 minutes or until smooth and combined. Add the eggs and egg yolk, one at a time, beating well after each addition. Add the sour cream, flour, vanilla seeds and ginger and combine well. Pour into the tin and bake for 1¼ hours or until just set in the centre. Leave in the tin to cool completely, then refrigerate for 3–5 hours or overnight until chilled and very firm.

Line 2 baking trays with baking paper. Using a small ice-cream scoop, scoop balls of cheesecake onto the trays. Quickly roll each in the palms of your hands and shape into a neat ball. Insert a stick into each ball and freeze for 2 hours or until very firm.

Carefully dip each cheesecake pop in the melted chocolate and tap the stick on the side of the bowl while slowly spinning to remove excess chocolate. Roll each pop in the crushed biscuit to coat well. Stand in Styrofoam to dry. Serve immediately or store in an airtight container in the refrigerator for 3–4 days.

MAKES 35–40

40 lollipop sticks

500 g (1 lb 2 oz) white chocolate, melted

125 g (4½ oz) gingersnap biscuits, crushed

VANILLA CHEESECAKE

750 g (1 lb 10 oz/3 cups) cream cheese, at room temperature

220 g (7¾ oz/1 cup) caster (superfine) sugar

3 eggs

1 egg yolk

185 g (6½ oz/¾ cup) sour cream

3 tablespoons plain (all-purpose) flour

1 vanilla bean, split and seeds scraped

45 g (1 oz) candied ginger, thinly sliced