February 3, 2013

Elmo Cheesecake Pops

Posted by HI Cookery under 02 February | Tags: , , , |
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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).
 

January 10, 2013

Bittersweet Chocolate Cheesecake Cups

Posted by HI Cookery under 01 January | Tags: , , , , , , , , |
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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.
 

September 23, 2012

White Chocolate Cheesecake

Posted by HI Cookery under 09 September | Tags: , , , , |
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White Chocolate Cheesecake

White Chocolate Cheesecake

September 23: National White Chocolate Day

We prefer dark chocolate over milk and white. But once in a while, we would indulge in white chocolate when chips are baked into cookies or melted and made into decadent desserts.

White chocolate is derived from chocolate but is mostly cocoa butter, sugar, milk solids and salt. The color is actually ivory or pale (butter) yellow. Most are made into candy bars and often used in recipes as a sweetening ingredient, coating or decoration.

We added white chocolate to a basic batter for cheesecake and it was a delicious, rich and creamy confection! White chocolate cheesecake is an appropriate sweet treat for celebrating National White Chocolate Day.

Recipe

(Adapted from Kraft Foods)

For the base crust

  • ½ cup (1 stick) butter, softened
  • ¼ cup sugar
  • ½ teaspoon vanilla
  • 1 cup flour

Directions

In a large mixing bowl, cream the butter with the sugar. Stir in the vanilla. Gradually add the flour and blend well until smooth.

White Chocolate Cheesecake

In a 10-inch round springform pan, press the dough onto the bottom, using wax paper to even it out, if necessary. Bake in a preheated oven at 325 degrees F for 20 minutes or until the edges are lightly browned. Remove from the oven. While the base crust is cooling, prepare the filling.

White Chocolate Cheesecake

For the white chocolate cheesecake filling

  • 12 ounces white chocolate, melted (we used 2 boxes of Baker’s brand white chocolate squares)
  • 4 blocks (8 ounces) cream cheese
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 4 eggs

Directions

In a microwave safe bowl, melt the white chocolate squares. Remove from the microwave and set aside to cool slightly. In another larger bowl, mix the cream cheese with the sugar. Avoid overbeating. Stir in the vanilla.

White Chocolate Cheesecake

Mix in the melted white chocolate and blend until smooth. Beat in the eggs one at a time. Pour over the base crust. Spread evenly with a spatula.

White Chocolate Cheesecake

Bake in a preheated oven at 325 degrees F for an hour or until the center of the cheesecake is almost set. The cheesecake will inflate when baking in the oven but will eventually deflate when cooling. Remove from the oven. Loosen the edges of the cheesecake with a knife or spatula. Place on a wire rack to cool completely. Remove the rim of the springform pan. Transfer to a cake plate or board. Brush off any crumbs and trim any uneven edges. Moisten fingers with a little water and press on the cracks to smooth the surface and sides, if necessary. Cover and refrigerate to set for at least four hours. Slice the cheesecake while it is still cold and firm, wiping clean the blade of the knife for each cut. Serve with a garnish of fresh raspberries and mint leaves (optional).

White Chocolate Cheesecake

Notes

  • Learn more about white chocolate from The Nibble.
  • Check out other chocolate recipes by searching our blog.
 

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