Well, I am finally participating in the Daring Bakers challenges again. This month we made Cheesecake Pops thanks to Elle from Feeding My Enthusiasms & Deborah from Taste & Tell who chose this recipe from the cookbook ‘Sticky, Chewy, Messy, Gooey’ by Jill O’Connor. My main challenge this month was actually getting around to making the challenge recipe. I’ve sat out the last few months due to varying circumstances, but I decided April was the month to bite the bullet and get back into the kitchen. I’m glad it wasn’t some elaborate cake with lots of layers and different techniques, because I probably would have ended up in tears on the kitchen floor. Luckily the hardest part about this challenge was making sure I didn’t spill the boiling water from the water bath all over myself when retrieving the cake from the oven.
They were really delicious, albeit hard to eat! I ended up taking them off their sticks (which helped when trying to dip them in the chocolate), and just eating them as the balls of chocolate covered cheesecakey goodness that they were. Probably not the best thing for the waistline, although if you could manage to stick to one it would be good portion control – instead of eating a large slice or something.
I’m so glad to be back doing the Daring Bakers challenges, thank-you to Ivonne & Lis for your patience with me lately! You guys are doing a wonderful job keeping this group running. This month has also seen the rise of a new Daring Bakers forum where non-DBers can ask all those baking questions that have been eating away at you! You can also find out how to join the Daring Bakers and ask questions about altering recipes for gluten free, vegan, lactose free and other alternate diets in the Alternative Forum. Now for this months recipe!
Cheesecake Pops (Makes 25-30)
Position rack in moddle of the oven and preheat to 160C. Beat together 1135g cream cheese, 2C sugar, 1/4C plain flour & 1/4tsp salt on low speed until smooth. Add 5 whole eggs & 2 egg yolks one at a time, mixing thoroughly between additions. Beat in 2tsp vanilla extract & 1/4C heavy cream. Grease a 25cm cake pan (not springform) and pour in batter. Place the pan in a large roasting dish and fill with boiling water until it reaches halfway up the sides of the cake pan. Bake until cheesecake is firm and slightly golden on top, around 45 minutes.
Remove the cheesecake from the water bath and cool to room temperature. Cover with plastic wrap and refrigerate until very cold, at least 3 hours. Once firm, scoop cheesecake into large balls, about 55g and place on a baking paper lined tray. Insert a lollipop stick into each ball and freeze, uncovered, until very hard, at least 1-2 hours.
When the cheesecake balls are very hard, prepare the chocolate for dipping. Melt 500g chocolate (I used dark) with 2Tbsp copha in the microwave in short bursts until smooth. Quickly dip cheesecake balls into chocolate and roll in assorted decorations (I used sprinkles and butterfly cake decorations). Keep refrigerated or frozen until required.