The Daring Bakers are at it again, this time they are in the pop business. Cheesecake Pops that is. The recipe was chosen by Elle from Feeding My Enthusiasms and Deborah from Taste and Tell. This was a fun recipe, a little tedious, but worth it if you’re into cute desserts.
The recipe was easy to put together and easily halved. This is what I did. I used two 6-inch pans, one was a cake pan and the second pan was a spring form. The cheesecake in the spring form pan did not stick at all, not on the bottom or sides. Once I realized this, I shouted a loud woo-hoo!
The reason is, I am all for cheesecakes that are graham cracker free. Remember the cheesecake that I raved about? Well, this is it. See, I told you it was worth the wait. Most of you probably had the recipe in your hands the whole time (insert evil laugh)!
The cheesecake was excellent. I am definitely going to make this again as a large cheesecake. The cheesecake pops I made were dipped in white chocolate and sprinkled with colorful non-perils. I found cute labels and used them as “flags” for the popsicles sticks. Since, I give away almost everything that I bake; I placed the pops on treat cups and took them to work to be enjoyed by all.
From Sticky, Chewy, Messy, Gooey by Jill O’Connor
Five 8-ounce packages of cream cheese at room temperature.
2 cups of sugar
¼ cup of AP flour
¼ teaspoon of salt
5 large eggs
2 large egg yolks
2 teaspoons of vanilla extract
¼ cup of heavy cream
Thirty to forty lollipop sticks
1 pound of assorted chocolate for dipping and decorating
Preheat the oven to 325F degrees.
In the bowl of an electric mixer, beat (on low speed) together the cream cheese, sugar, flour, and salt until smooth. Add the whole eggs and then the yolks making sure to beat well after each addition. Beat in the vanilla and heavy cream.
Lightly grease a 10-inch pan. Pour the cheesecake batter into the pan and place in a larger pan. Fill the roasting pan with boiling water until the water reaches half way up the sides of the cheesecake pan. Bake until the cheesecake is firm and lightly browned on top, about 35-45 minutes.
Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic and refrigerate until cold, at least 3 hours.
When cold and firm scoop the cheesecake into 2-ounce balls and place on parchment lined cookie sheet. Insert a lollipop into each of the balls and freeze uncovered 1-2 hours.
Prepare the dipping chocolate. Dip the cheesecake pops in your choice of chocolate and decorate with sprinkles. Store in the fridge until ready to use.