April 27, 2008

Cheesecake Pops

This month Daring Baker's challenge is Cheesecake Pops. Cheesecake pops became popular when Chef David Burke was at home looking for a treat for his children and he had a cheesecake in the refrigerator and so he made cheesecake pops and decided to put them on the menu in his restaurant David and Donatella in NYC. I was eager to make these myself a couple of years ago. They are cute and creative but not practical for a family who eat them up quite quickly. They are great addition to a dessert buffet. Thanks to Elle at Feeding My Enthusiasms and Deborah at Taste and Tell for choosing a great little treat to make. I encourage you to try these tasty treats. They will be the hit of the party. Check out the Daring Bakers' sidebar to see how all the other Daring Bakers made this cheesecake pop.
Cheesecake Pops
Adapted from Sticky, Chewy, Messy, Gooey
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, confectionary 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 springform 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 confectionary chocolate pieces) as needed.Refrigerate the pops for up to 24 hours, until ready to serve.
I did not use shortening in my chocolate, instead I made a simple ganache that hardens nicely without the partially hydrogenated oils of shortening.

The kids were excited for lunchbox cheesecake pops.


Marq said...

Your pops look yummy! Thanks for the back story on the origin of cheesecake pops!

Michele said...

Your pops look fantastic! In fact, your entire blog has lots of yummy things on it... I'm looking forward to peeking through it!



Sprueills said...

OMG! What a great idea. I love cheesecake and I love my own recipe and I love trying new flavors to add-in or crusts and toppings. This is a great way to have several flavors on hand. Also, a great idea for our Christmas Eve fondue. Guests can dip their own pop in the fondue.

Lunch Buckets said...

Love the holder! Sure wish I had thought to do something like that. The longer I had them in my hand the more apt they were to fall off in my mouth.

Barbara said...

They look delicious! Great job.

Jenny said...

Yes but why did he have "extra" cheesecake to begin with?!? Nice job on this challenge.

Dolores said...

I'm with you... these are dangerous to have around the house; they disappear FAR too quickly. Great job with April's challenge. Can't wait to see what you do with May...