domenica 27 aprile 2008

DB's April challenge: who dares about white choc?







Introduction from Elle & Deborah

These cute little bites of cheesecake, held on a stick and dipped in chocolate and, if you like, decorations, are sure to make you smile. The cheesecake is New York style, the pops can be jazzed up with different toppings, and they are FUN…just right for a party. They are from Sticky, Chewy, Messy, Gooey by Jill O’Connor. Isn’t that an alluring title for a cookbook?

We wanted to pick something that had potential for putting your personal stamp on. We like them for a challenge because the recipe for the cheesecake part makes use of the concept of a water bath, an essential tool for bakers, plus there are many ways to personalize them. And they are cheesecake!! The photo in the book showed the lollipop sticks twined with pretty ribbons and bows, too.

It is unclear if this recipe can be halved. A key thing is that the cheesecake be in a pan where it bakes deep enough to scoop out the balls.

Allowed Variations. Yes you can make some changes to this cheesecake as long as you promise to use the basic cheesecake recipe (although you can add a flavor to it if you like) and do keep it white (sorry, no chocolate or coffee or mocha), and keep the pops to the 2 ounce size.

The dipping flavors and colors are completely up to you.

If you want to use decorations, go for it. Same with drizzles and ribbons on the sticks. Or leave them plain after dipping them. You can even dip them in graham cracker crumbs and then the chocolate – to get more of the cheesecake feel to them.

You can cut the cheesecake into geometric shapes instead of making balls…triangles or squares or diamonds…just keep them about 2 ounces each. We can't wait to see what combinations our Daring Baker come up with…just make sure to use the basic cheesecake recipe, to make the pops 2 ounces or close to that in size, and to dip each pop in chocolate or confectionary coating and have it on a lollipop stick.

Here are some exceptions to the "you must follow the same recipe rule".

-- Allergies.
-- Particular ingredient is hard to find in your area.
-- Particular ingredient is cost-prohibitive. We don't want anyone stressing over having to pay for something that's too expensive, especially if you have to buy a large quantity for just a smidge in the recipe. So if the ingredient is way too expensive you can leave it out or sub something else that will work.
-- The host allows a specific ingredient change, but that must be specified in the host's challenge recipe announcement post. For example, the hosts say it's okay to substitute the rum in the cream with a flavoring of your choice as long as the cream is still "white". But making chocolate or coffee pastry cream is not okay.

Just remember that the Daring Bakers are coming up on 1000 members – it’s hard to find a recipe that will challenge everyone. Some members will have never made a cheesecake before, and some will be cheesecake veterans. Some of you will have never worked with tempering and dipping chocolate, and some of you are pros. If this seems like an easy challenge for you, find a way to challenge yourself! Remember that it’s all about having FUN!!

Cheesecake Pops

Makes 30 – 40 Pops

5 8-oz. packages cream cheese at room temperature

2 cups sugar

¼ cup all-purpose flour

¼ teaspoon salt

5 large eggs

2 egg yolks

2 teaspoons pure vanilla extract

¼ cup heavy cream

Boiling water as needed

Thirty to forty 8-inch lollipop sticks

1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)

2 tablespoons vegetable shortening

(Note: White chocolate is harder to use this way, but not impossible)


Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.

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

Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the 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.

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

When the cheesecake is 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 cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

Elle – Feeding My Enthusiasms
Deborah – Taste and Tell

MY COMMENT

I monthly partecipate to Daring Bakers community to challenge with myself and with a huge community of foodbloggers all over the world.
This is my second challenge and I'm still enthusiastic being a member of this community, and a little bit judgmental too.

April's challenge was very fun and results cute as you seen on my shots.
Another cartoon sweet, something not real but perfect for a children party.
I've enjoyed it but, as the past, first comment of my family was the same: too sweet.
Maybe here in Europe and in Italy we have not so sweet habits and this is the reason of comment.

Here my technical comments:
I used some wooden sticks 'cause here in Italy is almost impossible have lollipops sticks but it works.
I read on recipe of needing to add shortening in melted chocolate.
I've used a spoon of rice oil in the white one and two spoons in the dark one and it worked perfectly, as usual I've tempered too.

I tempered the two kind of chocolate at different temperature keeping in mind the different texture and cocoa butter percentage.

I used the remaining of easter chocolate eggs and I haven't words to thank you all to allow me to reduce this huge amount.

My sprinkle are simply some sugar coloured cristal (another leftover from my daughter's birthday party) or some melted chocolate swirled with a fork.

obviously a special thanks is for this month's hosting blog
Elle of feeding my enthusiasm and Deborah of Taste and tell

46 commenti:

marye ha detto...

The hearts are lovely. I do think we eat more sweets here than you do.

BC ha detto...

Ma sono bellissimi. Ho fatto solo la meta' della ricetta siccome era cosi' grande.

Sarah ha detto...

very cute pops!

Amy J. ha detto...

I love them! They are adorable. Maybe in general Italian sweets are not as sugary as in the U.S. (I know Asian sweets are nowhere near as sweet) but I was in Torino and had gianduiotto - that was a major sugar high!

enza ha detto...

that's true but my family and I doesn't like too much this kind of sugary sweet even if I love them for their look and cause I can excercise my fantasy.
Perfect for the children's birthday party.

Christine ha detto...

Your hearts are perfect and beautiful!

Angel ha detto...

Holy Crap Woman! Yours look straight out of a fancy chocolate shop! You could be professional and I wouldn't see the difference. Love the hearts! Wowsers even your picts look out of a magazine. Amazing!

Candace ha detto...

Love the heart shape! Nice job!

Jerry ha detto...

Lovely! All of them are so cute!

Lory ha detto...

Io vorrei essere per una volta spettatrice di casa tua ;-)
Come diavolo farai lo sai solo tu!!!
Meravigliosi!

enza ha detto...

my firend lory asks how can I manage three devils and this.
Simply taking with me all the devils, it will be a lot of cunfusion and a lot of fun!
Thanks all, any technical comment?

my food affair ha detto...

your hearts are so beautiful!! great job! =) -kk

AranciOnissimA ha detto...

ops mi sa che ho lasciato il commento sotto il post sbagliato!!!
volevo commentare i lolly pops!
belli belli belli!!!
io questo mese non ho partecipato..sarà per il prossimo
Baci
AranciOnissimA

KayKat ha detto...

Aww ... those heart-shaped ones rock! I love the variety of your pops collection :)

Saretta ha detto...

Caspita Enza che capolavoro!!!
Un abcione
Saretta

viviana ha detto...

SONO MERAVIGLIOSI!!!!!Ma in italian please??????? Thankyou!

campo di fragole ha detto...

Che simpatici questi lollipops... se non fossi a dieta (almeno sto tentando...) li proverei subito
Ciao,
daniela

Lory ha detto...

Ma daiiii sono conigliette nn diavolette ;-)
Commenti tecnici?
In verità nessuno nn per piaggeria ,ma nn ho davvero nulla da consigliare io li trovo semplicemente "giusti" ;-)

Susan ha detto...

Beautiful! I especially like the heart with the dark and white chocolate swirled together.

Katie B. ha detto...

The heart pops are so charming! Love them!

Rosa's Yummy Yums ha detto...

Your cheesecake pops look very pretty! I love the dainty decoration! Great job!

Cheers,

Rosa

fiordisale ha detto...

meravigliosi, invidio la tua pazienza.
in realtà non volevo commentarti prima di stasera, però poi mi è venuta paura di scordarmi. Quindi in sintesi fa conto che io non ci sia. Il prossimo, spero, sarà un commento ufficiale.
bacibacetti e baciottoni

Adrenalina ha detto...

Belli bellissimi!!! Bravissima tesora!!
Mille baci

marias23 ha detto...

Che bellisimma!

kimberleyblue ha detto...

I like the heart-shape, and I love the swirls of dark and white chocolate!

~Amber~ ha detto...

Absolutely beautiful! I made shapes too, but I made flowers. Great job.

Aiuolik ha detto...

Devono essere buonissimissimi!

salsadisapa ha detto...

ehi ma BRAVA!!!! sono sfiziosissimi...

kellypea ha detto...

Beautiful, beautiful pops! Yes, the chocolate is very sweet. Plain cheesecake is better, but this was fun!

Deborah ha detto...

Your pops look wonderful! I love the hearts!

fiordisale ha detto...

uffa maledizione.
maledizione.
maledizione grrrrrrrrrrrrrrrr
senti io qua non posso, che vivo da sola e i miei vicini sono vecchi e già a letto, ma tu potresti prendere qualcuno a caso e riempirlo di botte pure da parte mia? Dovesse chiederti i motivi, dì pure che te l'ho chiesto io ;)
bacio ciccia, lo so che dormirai male, ma coraggio, ce la possiamo fare.
Al limite fatti trasferire qua, noi per un po' siamo al sicuro ;)

culinography ha detto...

Beautiful!

Barbara ha detto...

I heart your pops!

enza ha detto...

i manganelli non li so usare, a quelli ci pensano gli amici del sindaco.
il presagio più nero? che adesso si possanos entire autorizzati a far le incursioni nei campi rom.

Spilucchina ha detto...

Enza, i miei compliments!
Girando per la rete, devo dire che questi sono decisamente quelli che preferisco!
Davvero brava!

Anzj ha detto...

Wow, you made ALL different ones. That must have taken you forever. I especially like the last one, with the (fork) swirled milk chocolate heart.

emilia ha detto...

Help in Italian please !!!! Belli sono belli pero' eh ! Ciao ;)

enza ha detto...

si si li scriverò anche in Italiano.
purtroppo adesso non ho gran tempo ma credetemi lo farò.
in ogni caso grazie a tutti

Sheltie Girl ha detto...

You did a beautiful job on your pops.

Natalie @ Gluten A Go Go

Sere ha detto...

Un capolavoro! Davvero!
^_^

Jenny ha detto...

I really think the hearts are nicely done. They were way too sweet for me too, but I'm a big bitter/dark chocolate fan.

Proud Italian Cook ha detto...

A beautiful job on your pops! I love the heart shape! Perfect!

Texana ha detto...

Love your heart-shaped cheesecake pops. They are gorgeous!

marion - il en faut peu pour ... ha detto...

they are really cute, and absolutely perfect ! great challenge !

Sheltie Girl ha detto...

You did a wonderful job on your pops. We enjoyed the cheesecake, but we weren't big fans of the chocolate and the cheesecake. It was just too much, however it was a lot of fun making them.

Natalie @ Gluten a Go Go

farida ha detto...

Enza, thank you for visiting my blog and leaving a lovely comment! It traced me back to yours. You have a nice space here. Too sad I don't speak Italian, but from the pictures I kind of get an idea about what you are writing about:) I love your cheesecake pops, so cute! I'll subscribe to you to read your English posts. Cheers from my kitchen:)