Daring Baker’s Challenge: Chocolate Cheesecake PopsApril 27, 2008 at 5:23 pm | Posted in Daring Bakers, Dessert | 6 Comments
My first daring baker’s challenge! HOORAH!
These delightful concoctions taste incredible and they are oh so stylish too! yay for pink and brown desserts!
Makes 30 – 40 Pops
5 8-oz. packages cream cheese at room temperature
2 cups sugar
1/4 cup all-purpose flour (one quarter cup)
1/4 teaspoon salt (one quarter teaspoon)
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
1/4 cup heavy cream (one quarter cup)
Boiling water as needed
Thirty to forty 8-inch lollipop sticks
1 pound dark chocolate, finely chopped
3.5 oz white chocolate and red food coloring
2 tablespoons vegetable shortening
1) 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. (I did this in my 3 quart food processor- bad idea! It almost overflowed from the batter!!)
2)Grease a 9 inch square pan and 1 springform pan, and pour the batter into the cake pans (the pans are what I had and I wanted the heating process to not take forever so I divvied it up into two!). Bake until the cheesecake is firm and slightly golden on top, ~45 minutes.
3) Remove the cheesecake from oven and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, overnight.
4)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.
5)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.
6)Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. 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.
7)Melt white chocolate with double boiler and and add 3 drops of red food coloring, allow to cool until hardly warm. Deposit into small pastry bag with tip and decorate accordingly!!
8)Refrigerate the pops for up to 24 hours, until ready to serve.
To see everyone in my DB posse- Click the picture above!