adapted from Sticky, Messy, Chewy, Gooey by Jill O’Connor
Makes 30-40 pops
5 8-oz packages of cream cheese at room temperature
2 cups sugar
1/4 cup flour
1/4 tsp salt
5 large eggs
2 egg yolks
2 tsp vanilla extract
1/4 cup heavy cream
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.
Pour the mix into the molds (I used the mini half sphere silicon molds) and bake in a water bath at 325 degree oven for about 15 minutes or until set. Freeze the molds and when solid, attach the haf spheres to make the balls. Insert a stick in the middle. Freeze again.
Melt bittersweet chocolate over a double boiler and when the cheesecake pops are hard solid, dip them in the chocolate and decorate with sprinkles, graham cracker crumbs, etc. I made a tiny bit of royal icing, colored it with different colors and piped into circles, dots, etc. I piped them onto parchment paper and let them air dry overnight. Those are the little decorations you see on top of the cheesecake.
A big thank you to Deborah from Taste and Tell and Elle from Feeding My Enthusiasms for hosting this month’s challenge. And a super big thank you to Lis and Ivonne for managing this “village” that the Daring Bakers community has become. It was fun to try this again and all the kids surely enjoyed them!
Happy Sunday to you!