Yield:1 half-sheet pan, approximately 100 Cheesecake Lollipops
3 pounds cream cheese
24 ounces sugar
2 ounces cornstarch
12 ounces sour cream
Preheat oven to 275 degrees F.
Place the cream cheese in the bowl of an electric mixer and mix on low until creamy. Add remaining items 1 at a time in the order listed, making sure to mix well and scrape the sides of the bowl after each addition.
After all items are well mixed, a flavor element can be added to the cheesecake (i.e. 500 g of mango puree, or any other type of puree, or pieces of items such as coconut).
Line a half-sheet pan with waxed paper and pour the mixture into the pan. Bake in the oven until it sets (but it shouldn't have any color). Cool and then place the pan into the freezer. Once it is frozen hard, remove from the freezer and cut into squares (or any other shape). Spear each piece with a thin bamboo skewer.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.