This months Daring Baker challenge was Cheesecake Pops chosen by Elle of Feeding My Enthusiasms and Deborah of Taste and Tell.
I have to admit that when I first found out this months challenge, I was intrigued. Then i saw the pictures and i was super excited. Immediately i started thinking of all the decorating possibilities, which seemed to be endless. Plus i love cheesecake! I couldn't wait!
I halved the recipe, I felt that this was very necessary since i live alone, am trying to start a diet and love cheesecake :). I baked my cheesecake an 8x3 cakepan for about 50 minutes and had no problems with it setting up. I formed the ball the next day, inserted the sticks and put the tray in the freezer. I just have to say that 2oz seemed like alot. The pops seemed quite huge compared to the sticks. I had a few spoonfuls of cheesecake left over so i had to eat. Wow, this is one of the richest, creamiest cheesecakes i have ever eaten.
The next day i started dipping. I used colored candy melts along with regular chocolate to coat the pops. Then i dipped them. The pic you see show the following
- coconut
- graham cracker
- yellow sprinkles
- halloween sprinkles
- valentine sprinkles
- green sanding sugar
- cinnamon
- crushed peppermint
- candied ginger
I had some problems with the sticks coming loose but it mostly went ok. Since the cheesecake was coming straight from the freezer, when i used the candy melts they would become solid before i could finish dipping them, so i had to work really quick with those. I wish i could have gotten them more round/smoother but I still think they look great.
My only regret is that I wish i would have made the entire recipe, this way i could have tried more flavor and decoration combinations.
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