My sister, Maddy, is in town and we’re hosting a party this morning…so the usual French Fridays with Dorie post is on hiatus and will return next week.
I’m a little late to the cake pop fad. In fact, until recently spotting a recipe for cheesecake pops, I had no intention of ever making any. I was co-hosting a bridal shower and these sounded too irresistible to pass up.
This is one of those recipes where you finally perfect the technique by the last dip…it takes some practice to determine when the consistency of the topping is just right, when it’s too late to add sprinkles, and when the cheesecake is too warm to stay attached to the pops. So there were a few not so attractive ones, but the taste was paramount…and these were excellent!
At the shower, one of my friends asked me if I bought these at Starbucks! I guess they looked better than I thought! They garnered rave review from all the guests…I was even asked how I got the cheesecake inside…I just love when a dish creates such curiosity and enthusiasm!
Cheesecake Pops…adapted from Bakerella via Crazy for Crust
2 8-ounce packages of cream cheese, at room temperature
3/4 cup plus 2 tablespoons sugar
1 1/2 tablespoons flour (1 tablespoon plus 1 1/2 teaspoons)
1 teaspoon vanilla
Dash of salt
2 eggs, at room temperature
1 egg yolk, at room temperature
2 tablespoons heavy cream
Preheat oven to 325º.
In a mixing bowl, beat cream cheese till smooth. Continue mixing and gradually add in sugar. Add the flour, vanilla and salt and mix well, scraping sides of bowl as needed. Add eggs and yolk and mix till just combined. Beat in cream till just combined. Pour into 8 inch cake pan or spring-form pan and bake for 50 minutes. Cool for about an hour, then cover and cool overnight in refrigerator.
For the Pops:
Graham cracker crumbs (I processed one sleeve..9 rectangles)
1-2 bags white candy melts (I used Wilton brand)
Place graham cracker crumbs in a bowl. Scoop about a tablespoon of cheesecake and roll into a ball between your palms, then roll in crumbs. Place on parchment lined cookie sheet. Chill (I chilled overnight). If yours are still soft place tray in freezer while assembling pops.
Place candy melts into a small bowl (you want the melted candy to be deep for dipping). Melt in microwave according to package instructions. Dip the end of lollipop sticks into the melted candy melts about 1/2 inch, then insert into chilled cheesecake ball.
Dip the whole ball into the melts. Remove and tap gently to remove excess (tapping your wrist one method that works well). Either place on cookie sheet to harden or insert into a piece of Styrofoam (this allows the coating to harden without developing a flat side). Re-microwave melts as needed. Store in refrigerator.
Makes about 35 pops.