Friday, May 30, 2008



Umm, OK, hmmm..I'm trying to think of a good way to put this without being to impetuous. Cheesecake. Pops. Rule. 

There aren't many things I'll eat off a stick but I can easily have these for breakfast, mid morning snack, lunch, mid afternoon snack, dinner, and obviously dessert. These little balls on a stick were lights out. I joined Daring Bakers, an online baking community in which I referenced here, this month and unfortunately was unable to make the challenge of an opera cake. However, I wanted to make up for it by making last month's challenge, cheesecake pops! These were ridiculously fun to make and, although a 2 day process, were fairly easy.  They are a great summer treat to bring to a BBQ and allow for much creativity.  
Have you ever had the classic Carvel vanilla soft serve with that awesome chocolate hardshell? Yes? No? Maybe? Well that's what these taste like only with a cheesecake kick! I used cookie cutters to create the shapes of hearts, flowers, balls, and bells. You can be creative and use whatever you'd like- or you can just roll the ball shapes with your hands. Make these!!

Cheesecake Pops

Sticky, Chewy, Messy, Gooey by Jill O’Connor
makes 30–40 pops

5 8-oz pkgs cream cheese, room temperature
2 cups sugar
1/4 cup all-purpose flour
1/4 tsp salt
5 large eggs
2 egg yolks
2 tsps pure vanilla extract
1/4 cup heavy cream

boiling water as needed
thirty-forty 8-inch lollipop sticks

1 lb chocolate, finely chopped
2 tbsp vegetable shortening
assorted decorations: chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, coconut, etc etc

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.


Anonymous said...

I have a question ... bunch of my girlfriends are coming into town next weekend and I really want to make the cheesecake pops... I am curious though, on how long they will keep ... The party is in exactly one week ... What is the longest amount of days I can make these and still have them taste good ...

Melissa said...

You can make these whenever you want and freeze them as pops. Personally, whenever I serve these, I serve them frozen. I think they taste amazing. They taste like ice cream! Therefore you can make them now and freeze them. As pops, I think the cheesecake should be served cold.

Make 'em now and freeze them! If you want to serve them slightly "warmer" then frozen then take them out of the freezer 15 mins before serving. They tend to melt very quickly. Again, if I were you I'd serve them frozen..good luck!