|2 1/2 x 230 g||cream cheese — at room temperature|
|30 ml||flour — cake|
|2||eggs — extra large|
|5 ml||vanilla — extract|
|100 g||chocolate — white or milk, melted|
|coloured sprinkles — to garnish|
Beat together the cream cheese, sugar, flour and a pinch of salt at a low speed until smooth. Add the whole eggs and the yolk, one at a time, beating well after each addition. Beat in the vanilla and cream.
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 firm and slightly golden, 45 to 55 minutes. Remove from the oven and cool. Freeze overnight.
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.
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.
Image and text: Ideas magazine.