Dipping With The Daring Bakers

Once again it’s time to see what the Daring Bakers have been whipping up. This month our hostesses, Elle of Feeding My Enthusiasms and Deborah of Taste and Tell, selected Cheesecake Pops from Sticky, Chewy, Messy, Gooey by Jill O’Connor.  There were mixed results among the Daring Bakers and mine weren’t among the best by any means.  I had trouble with the cheesecake being too soft, despite a longer baking time than the recipe calls for, and I ended up freezing it to get it to stay on the stick and be able to dip it in the chocolate.  Others I rolled in graham cracker crumbs to get that cheesecake taste and texture.  I really like the idea of these and I might try it again with a different cheesecake recipe to see if I can get a firmer texture.  The cheesecake tasted fabulous, though, and was incredibly creamy.  Go check out the other DBs because there were some great results.

Recipe after the jump.

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, 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.

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13 Responses

  1. It was very creamy wasn’t it? I love the idea of graham crackers for a more traditional taste.

  2. Yep, freezing them on the stick is a must if you want to avoid diving into chocolate on a “deep sea search” for your balls. Eventhough you had troubles your pops look adorable!

  3. Mine were very soft also…but still delicious! Great job in persevering!

  4. I had problems too but with the weather…too hot. Yours are beautiful

  5. I’m not sure I’d label this a disaster if they still tasted good. 🙂

  6. I like the idea of rolling them in the graham cracker crumbs! Yours look good!

  7. I’ve been thinking about trying this with my regular cheesecake recipe. Mine didn’t set in the middle either, even though I thought I had baked it long enough to be solid through. The top felt solid, but it was mushy inside. I make a few pops from the edges and then used the other to make cheesecake blueberry parfaits. I guess in the end it all turned out ok. 🙂

  8. I’m sorry you had problems with this, but they still look great!!

  9. They look good enough to eat….

  10. Graham crackers coating sounds yummy!! Great pops!

  11. The candies add such a splash of color – adorable! You did a great job with these!

  12. You did a wonderful job on your pops!

    Natalie @ Gluten a Go Go

  13. I think you did a great job. I love your classic graham cracker pops!

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