Sunday, April 27, 2008

Daring Bakers Challenge for April

The challenge for this month was Cheesecake Pops. This recipe looked almost like several other cheesecake recipes that I have made in the past, but only you cut (Scoop) them into little balls or shapes and then dip them into chocolate. While looking at the recipe I had to gasp, I have been trying to loose weight and the thought of all that cream cheese.....oh my! I got the cheesecake mixture into the pan and had to cook it about 65 minutes. I wanted to make sure that it was indeed done and it didn't appear to look done at the suggested 35 to 45 minutes. I put it into the fridge overnight on a Friday night and on Sunday morning I carefully cut the cheesecake (with a plastic knife, I don't know why that works so well!) into triangular shapes and then dipped them into mint chocolate. I got this minty chocolate at a cake supply shop near my home and oh it is really good! I then put lots of cute spring color sprinkles on the still wet chocolate and did they look cute and tasted WONDERFUL!! I would make these again for a special occasion -- or even just one day that I want to splurge! Here is the recipe if you would like to try them for yourselves! Sorry no pictures my camera isn't working...need to go and get a new one! Here is the recipe:

Cheesecake Pops
Makes 30 – 40 Pops
5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream
Boiling water as needed
Thirty to forty 8-inch lollipop sticks
1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionery coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)
2 tablespoons vegetable shortening
(Note: White chocolate is harder to use this way, but not impossible)
Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional
Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.
In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.
Grease a 10-inch cake pan (not a spring form pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.
Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.
When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.
When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.
Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.
Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionery chocolate pieces) as needed.
Refrigerate the pops for up to 24 hours, until ready to serve.

5 comments:

HoneyB said...

Oh, I'm sad your camera isn't working! I actually couldn't get my camera to load the photo, but I got lucky because the photos were on a memory card that I was able to insert right into the laptop (whew!). I bet the pops looked great even though we couldn't see them!

Sheltie Girl said...

I'm sorry your camera isn't working. We'll just have to imagine all the beautiful pops you made and I'm sure they were gorgeous.

Natalie @ Gluten A Go Go

Bumblebutton said...

Bet they were lovely. A mint chocolate and cheesecake pairing sounds fun!

Christine said...

I had given up sugar and white flour until I made my cheesecake pops! Good luck and sorry your camera isn't working.

Elle said...

Even without photos (darn tempermental cameras) your description is so wonderful that I can almost see them. The mint chocolate sounds like a winner with little cheesecake morsels. Great post!