Cheesecake Chocolates

Ingredients:

Cheesecake

• 680 g of room temperature cream cheese, such as Philadelphia
• 1.5 cups brown sugar
• 1/2 cup heavy whipping cream (33-35%)
• 2 yolks from category CO eggs
• 1 tbsp vanilla extract
• 1 and 3/4 cups homogeneous peanut butter
• Wooden lollipop/ice cream sticks

Chocolate glaze

• 340 g chocolate chips
• 5 tbsp. vegetable shortening (margarine)

Preparation:

1. Prepare the cheesecake: Position a rack in the center of the oven and preheat to 325°F (160°C). Line an 8x8 inch baking pan with foil, allowing the foil to extend beyond the edges of the pan. Spray the foil with cooking spray.
   
   Mix the brown sugar until there are no lumps. In the bowl of a stand mixer fitted with a pastry beater, beat the cream cheese and sugar on medium speed until smooth. Add the heavy cream and beat slowly.
   
   Then add the egg yolks and vanilla extract and mix well with a mixer. Gently fold in the peanut butter. Be careful not to over-beat the mixture, as this will incorporate too much air and cause the cheesecake to crack during baking.
2. Pour the batter into the prepared pan and spread it evenly. Bake for 15 minutes. Open the oven door to release some of the heat, then reduce the temperature to 90°C.
   
   Continue baking the cheesecake until the edges are set and the center is still soft, about 45 minutes. Turn off the oven and leave the cheesecake in for another 45 minutes. Cover and refrigerate for at least 8 hours or overnight.
   
   Pull the cheesecake out of the pan using the edges of the foil. Transfer it to a cutting board. Cut into 4 cm cubes. Insert a popsicle stick halfway into each piece and freeze for an hour.
3. Meanwhile, prepare the chocolate glaze: Place the shortening and chocolate chips in a medium heatproof bowl. Add about an inch of water to the pan, bring to a boil, and then reduce the heat. When the simmering point is reached, set the bowl of chocolate on top, making sure it doesn't touch the water.
   
   Stir the chocolate occasionally until melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. (Or melt the chocolate in the microwave: Place the chocolate in a medium microwave-safe bowl. Melt at 50% power until soft, about 1 minute. Stir and continue heating until the chocolate is completely melted, about 1 minute more.)
4. Dip cheesecake slices into the chocolate mixture, then let them set on parchment paper for about 5 minutes. Serve cold (straight from the refrigerator) or freeze for up to 2 weeks. Frozen candies are a wonderful summer treat, but you can let them sit at room temperature for 10 minutes before serving to soften them.
   
   Topping option: To make the candies even prettier, roll them in chopped nuts or caramel. To do this, after dipping the candies in the chocolate coating, let the excess drip into a bowl for 15 seconds, then roll the candies in the sprinkles.