ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: davidburke & donatella cheesecake gourmet pops

Misc.
ADVERTISEMENT
Does anyone know how these are made and the cheesecake recipe used? I know they are dipped in white chocolate and then dipped in a variety of toppings, but I do not know how the cheesecake part is made and formed into a ball.
MsgID: 1424177
Shared by: Carolyn from Missouri
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Hot Chile Bread (bread machine)
  • HOT CHILE BREAD 1 cup red bell peppers, coarsely chopped, sauteed in oil 1 tbsp chopped garlic 1 tbsp chopped canned chiles 1/2 cup sour cream 1/3 cup cheddar cheese, fresh grated 1 extra-large egg 1 tbsp regular hone...
  • Moosewood Restaurant Eggplant Parmesan
  • EGGPLANT PARMESAN 2 large eggplant, cut crosswise into 1/2-inch slices 4 egg whites 1/4 teaspoon salt 2 cups whole wheat bread crumbs* 1/3 cup grated parmesan cheese 1 clove garlic, minced 2 teaspoons dried basil 3 1...
  • Chicken Club Sandwiches (with bacon and blue cheese)
  • CHICKEN CLUB SANDWICHES "Be forgiving on the amounts of ingredients in this sandwich. If your slices of bread are large, you may want more bacon and chicken. If you want the dressing a little looser, add another table...
  • Martha's Hoagie Haven Cheeseburger Hoagie
  • You're right, Kathy in Osceola, Missouri, there was a Martha's Hoagie Haven in Wrightstown. You have brought back some beautiful memories. Back in September of 1961, that little hoagie shop was right around the corner ...
ADVERTISEMENT
  • Foster's Market Quick Herb Mayo (blender)
  • QUICK HERB MAYO 1 cup mayonnaise 2 tablespoons fresh flat-leaf parsley 2 tablespoons fresh dill 1 tablespoon fresh lemon juice 4 fresh basil leaves Sea salt and freshly ground pepper Put mayonnaise, parsley, dill, le...
  • Shakertown Baked Stuffed Zucchini (using Ritz crackers)
  • SHAKERTOWN BAKED STUFFED ZUCCHINI 3 medium-sized zucchini (about 1 lb.), trimmed 1 1/2 cups crumbled buttery round crackers 1/2 cup grated Parmesan cheese, divided use 2 tbsp minced onion 1 1/2 tbsp minced fresh parsl...
  • Two-Cheese Tomato Tart (using phyllo dough)
  • TWO-CHEESE TOMATO TART "Celebrate summer with a tomato-topped tart underpinned with creamy Fontina and stretchy mozzarella." 3 sheets phyllo pastry 1/4 cup (50 ml) butter, melted 1/3 cup (75 ml) Dijon mustard 3 oz (9...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: davidburke & donatella cheesecake gourmet pops
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!