May 15, 2012 [Part 1/2: Cheesecake pops]
Nino and I made some cheesecake pops~
It’s a typical new york style cheesecake rolled in graham cracker crumbs and dipped in white chocolate. Talk about decadent.
tips and tricks:
So when I first attempted to make cheesecake pops months ago, it was just a bunch of fail. I dipped the cheesecake balls into the chocolate before cooling and everything just melted. Then I tried to add strawberry puree to the white chocolate and for some reason, it separated. Can someone please school me on why this happens? It was all gross and oily and unappetizing.
Anyhow, the second time around was muuuuch better. What you want to do is after your cheesecake has finished baking, let it cool down for 15-20 minutes before you handle it with your hands. When it’s ready, take a spring release ice cream scoop (or soup spoon) and start measuring out 2-3 teaspoons of cheesecake. I suggest the spring release ice cream scoop or soup spoon because unless you’re using gloves to handle your food (which I personally hate doing), using a regular ice cream scoop or measuring spoons will only make you dig your fingers in there to get the cheesecake out causing whatever is under your nails to go into the food and making the food go under your nails. It’s just an icky thought to me.
After you have your 2-3 teaspoon sized cheesecake lump, shape it into a ball, roll it in graham cracker crumbs, and refrigerate immediately overnight. If you want to add the lollipop stick to it, now would be the time to add it. If you add the sticks after refrigerating, your cake balls will crack more than it will let the stick sink in. I’d like to tell you that you can refrigerate it for a shorter time period but I haven’t tried it yet so I can’t promise a successful result. You are always free to experiment in refrigeration times so if you do, tell me what works best for you please!
When you’re graham cracker covered cheesecake balls are finished, melt your chocolate in a double boiler. Make sure not to let the chocolate melt completely in your double boiler because that usually heats it for too long causing it not to cool properly. A properly tempered chocolate dries at room temperature and cracks/snaps when broken.
To melt your chocolate correctly, add your chocolate to the double boiler and when you’ve got a few chunks left, take your bowl off the heat and stir (rather rigorously) so the residual heat melts the remaining chocolate bits and now you are ready to coat your cheesecake pops!
There are two ways you can go about coating your cheesecake:
The first is to hold it by the stick upside down and spooning the chocolate from the base of the pop and letting it drip down to coat the rest of the pop. Why? I don’t know. My cousin that makes the red velvet cake pops uses this technique and she’s basically mastered the art of cakepops so I trust her.
The second way is much lazier and how I do it towards the end when I get lazy. You just immerse the cake pop completely in the chocolate, roll it around, and let it dry.
If you try it, tell me how it goes. Add some pictures too! Ohh I’m so excited hehe.