Sopaipilla Cheesecake

Sopaipilla Cheesecake

July 30: National Cheesecake Day

Sopaipillas are the official state pastry of Texas, where we currently live. Those puffy pieces of bread are sprinkled with cinnamon sugar and taste muy delicioso on their own. When made into a cheesecake, it becomes a doubly delightful dessert!

We got the recipe for sopaipilla cheesecake squares from una amiga at a fiesta and, in turn, we baked it for another gathering and got rave reviews! This crowd-pleasing confection is easy to make, especially when using ready-made refrigerated crescent dinner rolls, which puff up like sopaipillas.

Try a Tex-Mex creation for National Cheesecake Day and make sopaipilla cheesecake.

Recipe

(Adapted from Brooke H.)

Ingredients

  • 2 packages (8 ounces each) refrigerated crescent dinner rolls
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar, granulated white
  • 1 teaspoon vanilla (we used Mexican vainilla)
  • 1/2 cup (1 stick) butter or margarine, melted
  • 1/2 cup cinnamon sugar* (we used McCormick brand)

Directions

Line a 9×13-inch baking pan with foil and mist with cooking spray. Unroll one package of the refrigerated crescent dinner rolls and flatten the seams together to make the dessert base in the prepared pan. Set aside. In a mixing bowl, stir the cream cheese with the sugar until smooth.

Sopaipilla Cheesecake

Add the vanilla extract and continue to blend well. Spread over the dessert base.

Sopaipilla Cheesecake

Unroll the other package of refrigerated crescent dinner rolls and pinch- flatten the seams together and place over the cream cheese mixture. Pour the melted butter or margarine over the top and sprinkle with the cinnamon sugar. Bake in a preheated oven at 350 degrees F for 30 minutes. Remove from the oven and cool completely to let the filling set (otherwise it will be runny). Refrigerate until ready to serve. Slice into squares and arrange on a platter or tray.

Sopaipilla Cheesecake

Notes

  • Cinnamon sugar may be made by mixing 1 cup sugar to 2 tablespoons ground cinnamon.
  • Muchas gracias to Brooke H. for sharing the recipe for sopaipilla cheesecake with us.

Elmo Cheesecake Pops

Elmo Cheesecake Pops

February 3: Elmo’s Birthday

The news of Elmo’s puppeteer, Kevin Clash, is distressing, unfortunate and scandalous for Sesame Street and its fans and followers. Despite the negative circumstances, we are reminded that God loves the sinner but not the sin. Elmo still represents happiness, fun, optimism and goodness. But there are haters and pessimists who will always find fault and promote perversion. We pray there is healing, repentence, forgiveness and righteousness in this sad Sesame Street situation.

On a happier note, cheers to Elmo with cheesecake pops on his birthday! Elmo loves you and so does God!

“This is what the Lord Almighty says: ‘Administer true justice; show mercy and compassion to one another.’” (Zechariah 7:9)

Recipe

Ingredients

  • Leftover cheesecake (such as our white chocolate cheesecake or 1 small cheesecake, like Sara Lee brand, thawed)
  • Red candy melts
  • Mini Oreo cookies
  • Chocolate tube frosting
  • White tube frosting
  • Mini chocolate chips
  • Orange tube frosting

Directions

In a large bowl, crumble the cheesecake, crust and all, and mash together with a spoon or spatula until well blended. Roll into 1 ½ inch balls. Place on a cookie sheet lined with waxed paper. Refrigerate for at least an hour.

Elmo Cheesecake Pops

In a microwave safe bowl or double boiler, melt the red candy and stir until smooth. Dip one end of a lollipop stick into the red candy melts and then stick halfway into a cheesecake ball. Stand the pops in a styrofoam base and refrigerate to set the candy melts.

Elmo Cheesecake Pops

Quickly dip and coat the cheesecake balls in the red candy melts to cover the surface. Put them back on the styrofoam base and refrigerate to set. Meanwhile, twist apart a mini Oreo cookie and scrape off the white filling with a knife. Cut the cookie in half to form Elmo’s mouth.

Elmo Cheesecake Pops

Use chocolate frosting from the tube to “glue” the mouth to a cheesecake pop. Continue assembling the rest of the mouths, refrigerating frequently. Use white frosting from the tube to pipe two round eyes.

Elmo Cheesecake Pops

Place a mini chocolate chip into the eyeballs to make pupils. Pipe Elmo’s nose with the orange frosting from the tube. Refrigerate all to set. When ready to serve, place on a decorative lollipop or dessert stand.

Elmo Cheesecake Pops

Notes

  • Cheesecake tends to hold its shape better than brownie or cake pops.
  • Keep the cheesecake balls cool at all times so they are firm and do not slide down the lollipop stick (see our Food Flops for an example).

Bittersweet Chocolate

Cheesecake Cups

Bittersweet Chocolate Cheesecake Cups

January 10: Bittersweet Chocolate Day

How much is too bitter in bittersweet chocolate for your tastes? When we sampled chocolates at a store a long time ago, we tried white chocolate (0%)* to unsweetened chocolate (100%) and others in between. The percentages reflect how much cocoa mass is included in the chocolate. The higher the percentage, the more intense and darker the chocolate. That percentage is lowered by the amount of sugar and dried milk solids added to the chocolate. Also, different manufacturers classify the percentages differently and label their chocolates as bittersweet, semi-sweet or extra-dark.

Highlander can tolerate up to 85% in his chocolate but that tastes too bitter for Islander. She prefers hers no more than 70%. So that is the chocolate percentage she used when baking bittersweet chocolate cheesecake cups (although she did drizzle the tops with a 54% chocolate to add a little sweetness and color contrast).

Try sampling the variations of chocolate percentages and see how high you prefer your bittersweet tooth. Then use that percentage to prepare bittersweet chocolate cheesecakes cups in celebration of Bittersweet Chocolate Day.

Recipe

(Adapted from Cookstr)

Ingredients

  • 4 ounces bittersweet or semi-sweet chocolate (choose your percentage preference), melted
  • 8-ounce block of cream cheese, softened
  • 1/3 cup sugar, granulated white
  • 1 egg
  • 1 ounce/square of semi-sweet or milk chocolate, melted

Directions

In a microwave-safe bowl, break the bittersweet chocolate into small pieces. Melt according to the manufacturer’s directions. Stir until smooth. Set aside to cool slightly. In a mixing bowl, beat the cream cheese with the sugar.

Bittersweet Chocolate Cheesecake Cups

Stir in the melted chocolate until well-incorporated. Add the egg to the batter. Scoop into a muffin tin lined with six cupcake papers.

Bittersweet Chocolate Cheesecake Cups

Bake in a preheated oven at 300 degrees F for 15-18 minutes. The bittersweet chocolate cheesecake cups will bake up smooth and shiny with a soft-set center. Remove from the oven and place on a wire rack to cool completely. Cover with plastic wrap and chill in the refrigerator to set. Melt the chocolate square according to the manufacturer’s directions. Use a spoon to drizzle back and forth over the cheesecake cups. Or place melted chocolate in a pastry/plastic bag with a small round tip/opening to decorate with drizzles.  Yield: 6 bittersweet chocolate cheesecake cups.

Bittersweet Chocolate Cheesecake Cups

Notes

  • *White chocolate is technically not included in the traditional percentage ratings because it does not have cocoa solids. However, it has a cacao percentage from cocoa butter ranging from 38%-41%.
  • A variation of this recipe includes adding an Oreo cookie or chocolate wafer in the bottom of the muffin cups before pouring in the batter as a textured base for a mini pie or tartlet-like deesert.
  • Chow down on more chocolate and cheesecake!!! Search our blog for other chocolate and cheesecake recipes.
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