Wednesday, April 18, 2012

Dear Bakerella, I don't know how you do it! Part 2

For this year's family Easter gathering, I was of course put in charge of bringing dessert.

I wanted to try something new, something that's been on my baking bucket list and something very yummy.

What's yummier than Cheesecake?!
I wanted to make Cheesecake Pops, like Bakerella!

I used this Martha Stewart's recipe, minus the raspberries.

I baked a 1/2 sheet cheesecake and was so impressed with how smooth the cake know, except for that jagged knife mark from me testing the center.

I let the cake sit overnight.

The next day I attempted to scoop out pretty little scoops of cheesecake for the pops...and well, it didn't go well.

The cheesecake was too soft and the crumb crust did not set, so I was left with sloppy (but delicious) blobs of cheesecake and graham cracker crumbs.

So....I put trays of those blobs in the freezer for about an hour, then pulled them out and rolled them in the graham cracker crumbs to give them a better shape.

Much better.

Then I put those back in the freezer for another hour until I was ready to dip them in chocolate.
I knew that I should just avoid the whole stick fiasco with these guys, so I made the decision to make Cheesecake Balls instead.

I dipped all the balls in Dark Chocolate and sprinkled them with Easter colored sprinkles.

They. Were. Awesome.

I will attempt the Cake Pops again, using a more original Cheesecake recipe that won't be so soft.
Stay tuned.

1 comment:

Yoly507 said...

You don't need the graham cracker crust and you can line your pan with wax paper. Then after you make a ball roll them in the graham crackers and freeze.