You are currently browsing the category archive for the ‘cheesecake’ category.

cheesecake pops

Advance planning – clearly not my strong point!

Here are my ever-so-slightly-late results for April’s Daring Bakers challenge – cheesecake pops no less (or popsicles, as I keep calling them). Set by Deborah of Taste and Tell and Elle of Feeding My Enthusiasms, this task saw DBers around the world roll up their sleeves to get busy with gallons of cream cheese and melted chocolate to whip up this recipe from Sticky, Chewy, Messy, Gooey. Check out the Daring Bakers blogroll for many rather more elegant versions than mine. There are some very talented people out there 🙂   

So yes, advance planning and/or a practice run would definitely have come in handy. Not because the recipe was tricky but because the whole shaping side of things went a little wonky and the results lack a little finesse on my part.

Partly that’s because I have the artistic abilities of a two-year old. But I think I also tripped up by not chilling the cheesecake for long enough before scooping it into the rather lumpy shapes you see above. Less haste and more speed… Nevermind – it was still a lot of fun rolling the pops into shape and dunking them into the melted chocolate, before making judicious use of my sprinkles (that’s the second time in one week those babies have come out of the cupboard).

I halved the recipe as we’ve got limited room in the freezer just now and that went just fine, which I was pleased with. Sometimes it’s not just a matter of chopping the ingredients in half to achieve the same result for a smaller batch. But after cooking it in the bain marie for about 45 minutes, the cheesecake had gone a beautiful golden-brown on top and had set quite nicely too. Seemed a bit of a shame to break it all up with the icecream scoop!

The slightly lumpy results didn’t affect the taste at all – they’re scrumptious! Many thanks to Deborah and Elle for setting this challenge not just for the kitchen fun but also because they solved my dilemma about what to make first from this book. I picked up a copy when I was in London a few weeks ago and have been drooling over the contents so much ever since I’ve been unable to decide where to start! Perhaps this recipe has set the sticky, chewy, messy gooey ball rolling. If a ball like that could roll, that is.

Cheesecake pops from Sticky, Chewy, Messy, Gooey by Jill O’Connor

Makes 30 to 40 pops

You’ll need:

Five 8-ounce packages cream cheese, at room temperature
2 cups sugar
1/4 cup plain flour
1/4 teaspoon salt
5 large eggs (When I halved the recipe, I just used two eggs rather than messily trying to get a ‘half’ too)
2 egg yolks
2 teaspoons pure vanilla extract
1/4 cup cream
boiling water as needed
Thirty to forty 8-inch lollipop sticks
1 pound semisweet flavoured, milk chocolate flavoured, or brightly-coloured confectionery coating

1. Position a rack in the middle of the oven and preheat to 170C/325F

2. In a large bowl, with an electric mixer set on a low speed, beat together the cream cheese, sugar, flour and salt until smooth. Add the whole eggs and the egg yolks, one at a time, beating well (still on a low speed) after each addition. Beat in the vanilla and cream.

3. Lightly grease a 10-inch cake tin (not a springform pan). Pour the cheesecake batter into the cake pan and place in a larger roasting pan. Fill the roasting pan with 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.

4. Remove the cheesecake from the waterbath and cool to room temperature. Cover the cheesecake with plastic wrap and refridgerate until very cold, at least 3 hours or up to overnight.

5. When 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 pops, uncovered, until very hard – at least 1 to 2 hours.

6. When the cheesecake pops are frozen and ready for dipping, prepare the chocolate coating. Place the chocolate wafers in a microwave-proof bowl. Microwave on high for 30 seconds. Remove and stir. If the chocolate is not completely melted, microwave for 30-second intervals, stirring until smooth. (Or just melt some chocolate in a bowl over some boiling water.) 

7. Quickly dip a frozen cheesecake pop into the melted chocolate, swirling quickly to coat it completly. Hold the pop over the melted chocolate and shake off any excess. Place the pop on a clean parchment paper-lined tray to set. Repeat with the remaining pops, melting more chocolate if needed.

Advertisements

The in-laws had gone to midday mass when we rocked up to their house for Christmas lunch, so we took a detour to Killiney beach to while away some time:

It’s mainly made up of pebbles, which made for an interesting experience as I was wearing heels (a very rare occurence, let me tell you) and didn’t have any boots in the car (curses!), so off I wobbled on Mr. B’s arm to take in some sea air:

Along the way, we saw this young guy, who went for a bracing Christmas Day dip in the freezing cold water (that’s his dad on the right-hand side, waiting with towel in hand):

He was the only Christmas dipper we saw, but it’s quite a popular past-time both in Ireland and the UK. (It’s a tradition/hangover cure in Edinburgh, when some brave souls go for a swim in the Firth of Forth on New Year’s Day.) We declined the dad’s suggestion that we try it out, despite his offer of a spare towel. Maybe another time 🙂

Then we went back to enjoy Christmas dinner with the family. We all brought starters or desserts to help out, as there were eight adults and six kids in total, so asking one person to do all the cooking would have been insane.

Mr B’s brother made the suprise hit of the day – curried banana soup. Don’t pull a face, it really works! I have the recipe and will make it for the blog some day soon. He also brought along an outstanding sticky toffee pudding, while Mr B whipped up the family trifle (sponge, lashings of sherry, custard, some more sherry, cream, another splash of sherry, topped off with grated chocolate):

If a policeman breathalysed you after eating this pud, the counter would go through the roof.

As well as the Daring Bakers yule log, I made an extremely creamy lime-mascarpone cheesecake, based on a recipe from an old Sainsbury’ advert. I swear it’s actually a very light green in colour, but all the pictures came out more creamy-yellow:

We’re going to be eating pudding for the next month at least…

What about you guys? What do you have for dessert on Christmas Day? Traditional plum pudding and Xmas cake (which were also present at our meal)? Or do you hate the sight of brandy-soaked, fruit-stuffed, stodgy pudding and go for something else altogether?

Lime-marscapone cheesecake adapted from a Sainsbury’s advert of yester-year

Serves 12

You’ll need:

100g butter, melted
400g gingersnap biscuits

4x 250g tubs of mascarpone cheese
zest and juice of 4 limes
80g icing sugar, sifted

1. Crush the gingersnap biscuits into crumbs – either in a food processor or by hand (there’s much therapy to be had in whacking a bag of biscuits with a rolling pin).

2. Mix the biscuit crumbs and melted butter together and then spread across the base of a 9-inch round cake tin (preferable springform, as this makes it easier to get the finished cheesecake out of the tin). Put in the fridge to cool for 20 minutes.

3. In a large bowl, mix together the mascarpone cheese, the lime zest and juice, and the icing sugar.

4. Spread the mascarpone mix across the top of the firmed-up biscuit base and use a fork to make a pattern on top. Put back in the fridge for at least two or three hours before serving.

Cook’s notes

The original cheesecake recipe was only for a 7-inch tin. If you’d like to make this smaller version, just halve the amounts given in the recipe above.

I think the original version also stipulated something about frosted grapes and chocolate leaves for decoration – something I’ve never done but it would look great for presentation purposes.

Hello

I'm short of stature (a family trait) but big of appetite (also a family trait). If you're reading this then you're probably big of appetite too. Or a member of my family (hello Mum).
December 2018
M T W T F S S
« Jan    
 12
3456789
10111213141516
17181920212223
24252627282930
31  
Advertisements