Cheesecake for Cheesecake Pops

By WheretheMagicHappens

This cheesecake should be made the day before you make the pops. It needs to be in the refrigerator overnight for best scooping results.

Ingredients

• 4-8ounce packages Cream Cheese
• 1-1/2 cups Sugar
• 3 tbsp Flour
• 5 Eggs
• 1 cup Sour Cream
• 1 tbsp Vanilla
• 1 tbsp Lemon Juice

Details

Servings 20
Preparation time 15mins
Cooking time 90mins

Preparation

Step 1

In a large mixing bowl, cream the sugar, cream cheese and flour on medium until light and fluffy.

On medium low speed, add eggs one at a time, mixing well with each addition.

On low speed, add the sour cream, lemon juice and vanilla until combined.

Pour into a sprayed 9x13 inch pan. Bake at 325 for 1 hour and 15 minutes.

Remove from the oven and let it cool to room temperature. This should keep it from cracking.

Place in the refrigerator overnight so that it will firm up to a good scooping texture.

Note: This cheesecake should be made the day before you make the pops. It needs to be in the refrigerator overnight for best scooping results.