Y(um)OTD

[pilife]

Cheesecake Pops



Makes 30 – 40 Pops

Ingredients

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 (can use various mixtures of dark, milk, white or use confectionary coatings), finely chopped

2 tablespoons vegetable shortening


Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees - Optional

Procedure

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 (low speed on a mixer) together the cream cheese, sugar, flour, and salt until smooth. Add the whole eggs and the egg yolks, one at a time, beating well after each addition. Beat in the vanilla and cream. Keep the speed low.

Grease a 10-inch cake pan, and pour the batter into it. 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 the chocolate and shortening, stirring often, until completely smooth. 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. Roll the pops quickly in decorations, if using. 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.

[OrangePixyStix]

That sounds like a lot of work, but delicious. I think someone should make a batch and just send me a sample, kthx!

[pilife]

I certainly wouldn't put for that much effort.. when I make cheesecake - this is what I usually rock:

[alabasterangel]

Mmm.. Perhaps the next time I'm feeling energetic and optimistic and have a full on day to do nothing but bake and wait and bake and wait..

Yum.

[pilife]

Jun 25, 2012 11:36:06 GMT -5 alabasterangel said:

Mmm.. Perhaps the next time I'm feeling energetic and optimistic and have a full on day to do nothing but bake and wait and bake and wait..

Yum.

I'll pay shipping costs to get it to TX

[ridethelightning]

In a few weeks, I may just make these. I love cheesecake in all forms!

[mayflowers22]

Yum. I want these.