Cheesecake pops for the daring bakers…

by Sunita on April 27, 2008

It’s that time of the month again…time to post the daring baker’s monthly challenge. This month’s challenge is cheesecake pops, chosen by dear Deborah and Elle and I must say that it has probably been the most fun of all the challenges that I have completed till now.

As the ladies have said,”These cute little bites of cheesecake, held on a stick and dipped in chocolate and, if you like, decorations, are sure to make you smile. The cheesecake is New York style, the pops can be jazzed up with different toppings, and they are FUN…just right for a party. They are from Sticky, Chewy, Messy, Gooey by Jill O’Connor.”

The following is the basic recipe that we had to follow…

Cheesecake Pops

Makes 30 – 40 Pops

What’s needed-

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 va
nilla 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 vege
table shortening
(Note: White chocol
ate 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

How to-

  1. Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. Refrigerate the pops for up to 24 hours, until ready to serve.

Allowed Variations. We could make some changes to this cheesecake as long as we promised to use the basic cheesecake recipe (although we could add a flavor to it if we liked) and kept it white, and also keep the pops to the 2 ounce size.The dipping flavors and colors were also left to our personal choices.

What Idid-

I followed the basic chesecake recipe, but halved it and baked the cheesecake in my eight inch pan. It worked perfectly…and I had no problems for getting a firm cheesecake, although it took much longer than the 35-45 minutes as stated in the recipe. Apart from this, the rest was fine, and I had fun decorating them… I inserted bits from bamboo skewers instead of the lolly sticks.

Shaped into balls and triangles…dipped in melted plain chocolate and studded with white chocolate chips.


Shaped into balls and cubes…dipped in plain chocolate and plain +white chocolate and rolled in chopped cashew nuts and sultanas.


Shaped into rectangles…dipped in plain chocolate and rolled in coloured chocolate sprinkles.


Shaped into cubes…dipped in melted toffee candy and some dipped again in nuts. Some have been coated in the melted candy and then removed , leaving a nice glaze.


Check out what the others have been up to. All in all, I had great fun during this challenge. As for the taste, the hubby, the li’l girl and the baker loved it…but sonny boy seemed to like the toppings more, leaving the insides untouched after a bite…ah well, can’t please everybody, can you :-)

The nutty ones were my favourites…


…pick yours :-)

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{ 58 comments… read them below or add one }

1 Suzana April 30, 2008 at 9:30 am

Wow, you’ve had all possible combinations! Excellent job, Sunita. I’d probably share your choice as I love nuts. :-)

Reply

2 SMN April 30, 2008 at 12:27 pm

Sunita thats so pefect and innovative and very nice presentation.. luks so yummy..

Reply

3 sunita April 30, 2008 at 12:39 pm

Thanks everyone for your nice comments…this was a really fun challenge…enjoyed every bit of it…both the making and the eating :-D …looking forward to the next challenge :-)

Reply

4 ServesYouRight April 30, 2008 at 9:45 pm

OMG – Yours are perfect! Nice work!

Smita

Reply

5 Barbara April 30, 2008 at 9:58 pm

Amazing variety of toppings! They look fabulous!

Reply

6 Caramella Mou May 1, 2008 at 3:37 pm

Hi Sunita, like everyone before me, I can only say WOW!!! It’s like you made each one with a different topping and they are all so very very beautiful! I’d go for the dark chocolate with white chocolate chips on it, though the toffee ones are close behind.

Caramella

Reply

7 marion - il en faut peu pour ... May 3, 2008 at 9:09 pm

so festive lollipops !!!!!! you’ve done an incredible job !!!! congatulations !!!!! whaow !

Reply

8 Dolores May 22, 2008 at 10:56 pm

What a beautiful variety. I’m especially fond of your caramel/toffee confections. GREAT job taking April’s challenge and making it your own.

Reply

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