Daring Bakers: April 2008 Archives
This month Deborah of Taste and Tell and Elle of Feeding My Enthusiasms tasked the Daring Bakers with the mission of making cheesecake pops. It looked exciting, I thought cheesecake, I'm good with cheesecakes. Well, this cheesecake did not want to cooperate. I followed the recipe, and the cake was NO WHERE near being cooked. I checked a few cookbooks -- some said the center could be a little unfirm, but the temp should be 150 degrees. So, I pulled it, let it cool, then stuck it in the refrigerator overnight.The next morning, I pulled it and tried to scoop out a ball. This did not work out at all. The ball had the consistency of soup, chunky soup. The outer 2 inches were cooked, the rest wasn't. I decided to 're-bake' the cheesecake. This would have worked brilliantly, should have worked brilliantly. You can just tell there is a but coming.
I forgot about it. Forgot about it while it was in the oven at 200 degrees. To say overcooked would be an understatement. I popped it out of the pan, then I had to cut the top of the cheesecake off. It was hard and pointy, it cracked like shards of glass. The inside part tasted fine, so I formed it up, stuck it in the freezer, and dipped them in tempered chocolate.
Well, if you have read this blog, I don't like it when things don't work out. SO >>> I made it again. This time I cooked the cheesecake for TWICE the alloted time in the recipe. Everything scooped out, or cut out cleanly, I used some different toppings, and these are downstairs now.
The first batch was enjoyed by my neighbors, people love them - even if you don't. I decided to eat one of the Oreo topped ones after the photo shoot. When I bit into it, the pop flew in half and deposited the uneaten part on the floor. To say I was disappointed would be an understatement. How did it tast - great, but I will recommend people to eat them on a plate. Think of them as chocolate dipped cheesecake bits.
The cheesecake is the right consistency for eating, but I don't think it is the right consistency for pops. I think it might need to be a little overbaked to withstand the forces of gravity.
I topped mine with Oreo cookies, sweet cacao nibs, candy bits, chocolate sprinkles, roasted hazelnuts, and a dark cherry coulis thickened to a jelly. All the flavors went well with the chocolate
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