That Perfect Midnight Snack | The Jewish Week | Food & Wine

That Perfect Midnight Snack

Yes, cheesecake can work in lollipop form.
That Perfect Midnight Snack

24 pops

active: 
1 hr

total: 
2 hrs

Facebook icon
Twitter icon

Don’t break out your cheesecake pan just yet. Shavuot, which starts the evening of June 3, is the recognition of the giving of the Torah to the Jewish people. The reasons we traditionally eat dairy on this holiday are varied. Some say it’s because when Jews received the Torah, we also got the commandment to keep kosher. Since the Jewish people did not have kosher meat or tools ready, they took the dairy route. Others say the dairy is a reminder of our freedom in Israel, the “land of milk and honey.” Either way, each year Jews gladly dive into blintzes, kugel and, of course, cheesecake.

But ordinary cheesecake is so last year.

According to lore, the Jewish people had advance knowledge that Moses was going to receive the Torah from God on Mount Sinai, and went to bed early in preparation the night before—but overslept the next day. According to Chabad, we now pull all-night Torah study sessions  to repent for this sin. To stay up all night studying you certainly need nourishment, or at least a good sugar rush.

But traditional cheesecake is a messy mid-study nosh: there must be an easier way. Enter cheesecake cake pops, aka cheesecake on a stick. Use your favorite cheesecake recipe, or even store-bought — we won’t tell! 

Amy Kritzer is a food writer and recipe developer in Austin, TX who enjoys cooking, theme parties and cowboys. She challenges herself to put a spin on her Bubbe’s traditional Jewish recipes and blogs about her endeavors at What Jew Wanna Eat. You can follow her on Twitter, Pinterest and Facebook and watch her cooking videos on Google+.

Nike Shox Avenue 803

Ingredients
Special Equipment Needed:

24 lollipop sticks

1 9-inch prepared cheesecake

1 10-oz. package of candy melts (I used vanilla)

Rainbow sprinkles

Steps
  1. Use a 1-inch melon baller or spoon to scoop out 24 cheesecake balls. If you are having a hard time making them round, place on a foil lined-cookie sheet and freeze for a few minutes, then carefully mold.
  2. Freeze cheesecake for 60 minutes until firm.
  3. Melt candy melts in a microwave or stovetop and cool slightly.
  4. Carefully dip cheesecake balls into the candy melts and shake off excess coating. Immediately insert stick and roll in sprinkles.
  5. Cool on a parchment-lined cookie sheet and refrigerate to harden. Keep refrigerated until ready to serve.