Okay maybe not, but what else would you think of when you have so much delicious rum flavor in such a small treat.
Even Jack sparrow would be satisfied with these treats.
Okay well lets start over then shall we.
Daring Bakers Present the Daring CheeseCake Pop!!!
“and the crowd goes wild” wooooooo!
Okay gorgeous people out there this month once again it's daring baker time, and the lovely
brought us the fantastic challenge of cute little cheesecake pops.
Aren't they darling. This month was a nice fun break from the many time consuming rough challenges, and definitely one worth showing off.
The most challenging part for me was dealing with the chocolate coating. Never having made candy before and it seemed a bit temperamental. I did buy the kind from Michaels for candy though instead of doing the recipe one so it would have just the perfect texture with the cheesecake.
First I made the cheesecake. It was a straight forward recipe although mine cooked for about 50 minutes to an hour (much longer then the recipe asked for). I also added to it a very generous amount of rum flavoring. Hmmmm rum cheesecake sooo tasty!
Here is the lovely cheesecake half scooped already.
Then I got tablespoon scoops of cheesecake and rolled them into balls putting them on my nice nonstick mat, and adding the lollypop sticks.
And with lollypop sticks.
Then these I put in the freezer for three hours to get nice and hard.
After getting nice and firm I brought them out for a little swim in some milk chocolate. I added a bit of rum flavoring to the chocolate too. I mean seriously you can't have too much rum flavoring!
I did end up making the first batch with lollypop sticks and took them to work. I found them to be more of a pain then a help. So the second batch I made without the sticks as little bon bons. Those were much easier to eat and to wrap.
Here are my pirate lollypops, full of yummy rum ye mateys!
Here are my cute pirate rum bon bons. Shiver me timbers!
So when making the cheesecake there was some extra batter so I decided to make a few cute heart shaped cheesecakes with the remaining batter. I then doused them in melted milk chocolate, and chopped almond roca finely to put on top. My fiancee almost had a mouthgasm eating them. The almond roca with the cheesecake was amazing.
Very Pretty too. He loved the romantic surprise.
Here is the recipe for those of you who wants it.
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, confectionery 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 spring form 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 confectionery chocolate pieces) as needed.
Refrigerate the pops for up to 24 hours, until ready to serve.
Yar, Here's a bite for ye too.