Tag Archives: cheesecake

Cheesecake Pops, Recipe

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Last year Cake Pops took the world by storm! This was a bandwagon I had to get on.

I had just made a cheesecake that barely had a dent in it when I was invited to a dinner party so thought this was the perfect opportunity to try these cute little pops out.They are easy to make and look really impressive (to make it even easier, just buy a pre-made cheesecake at your grocery store). You can serve them in little narrow short containers, like shot glasses, or upside down in pretty cupcake liners, which is a lot easier for transporting. You can also be your own chef here by dipping and rolling them into the toppings of your choice. White chocolate with chopped pistachios and dried cranberries, dark chocolate with candied ginger, milk chocolate with sprinkles – the possibilities are endless (and delicious)!

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Cheesecake Pops

I used leftover cheesecake from this recipe but you can use any recipe or even buy a pre-made cheesecake at your local grocer.

Instructions:
Scoop, avoiding the crust, out balls of cheesecake with an ice cream scoop. Roll out little balls using your hands, about 1 & 1/2 inches round. Insert a popsicle stick into each ball about 3/4 of an inch in (hallway). Freeze until frozen, about 2 hours.

Once cake pops are ready, melt 1 lb semi-sweet chocolate chips with 2 tbsp vegetable shorting in a double boiler over low heat. Remove pops from the freezer and dip them, holding the stick, in the chocolate to cover the entire pop. Gently tap the stick on the edge of the bowl to shake off excess chocolate. Immediately roll chocolate covered pop in crushed nuts (I used almonds and walnuts).

I used an upside down colander to dry my pops (put the sticks in the little holes) but you can dry them in an upright, short, narrow container or even laying down if you don’t have anything (not ideal as then they get a flat side).

These always go quickly at parties so make sure to make plenty!

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Cheesecake with Blueberry Sauce, Recipe

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There are fluffy-cheesecake people and dense-cheesecake people. Then there are people like me who like any and all cheesecakes. Fluffy, dense, light, heavy, ricotta, cream cheese, plain, flavored. Bring it.

My brother, Jeremy, is actually the cheesecake master in our family. About 8 years ago he flew in from Tokyo, where he lives, to Sonoma, where my dad was currently living (we bounce around a bit), where we met up for Christmas. He made a cheesecake that, to this day, my dad still raves about. Anytime I even mention cheesecake my dad immediately references this amazing cheesecake that was made years and years ago. I think my brother had it right by making one stellar cake to leave us all craving more. So, like much of my childhood, here I am trying to imitate my big brother.

This is a very dense, New York style cheesecake. Hope you like it as much as I did!

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Cheesecake
From Seasons and Suppers
Adapted from ”New York Cookbook,” by Molly O’Neill via the New York Times

1/4 – 1/2 cup graham cracker crumbs
3/4 cup plus 2 tablespoons sugar
3 tablespoons sifted cornstarch
30 ounces (3 3/4 large packages) cream cheese, softened
1 large egg
1/2 cup heavy (35% whipping) cream
3/4 teaspoon vanilla extract

Blueberry Sauce:
1 1/2 cups blueberries (wild, if you can find them)
1/3 cup white granulated sugar
1 Tbsp. cornstarch
1/2 cup water

Pre-heat your oven to 350° F. Butter the bottom and sides on an 8-inch spring form pan.

You can use a 10-inch but the cake will be thinner. Take the graham cracker crumbs and sprinkle evenly over the bottom of the pan, just so it covers the bottom of the pan without any bare spots. Place the pan in the fridge.

In a large bowl (or bowl of stand mixer), whisk together the sugar and the cornstarch. Beat in the cream cheese and then the egg. Slowly add in the heavy cream, beating constantly. Add the vanilla and mix well.

Remove pan with cracker crumbs from the fridge. Pour this mixture into the prepared pan. Bake in the preheated 350° F. oven until the top is golden, about 40 to 45 minutes. Cool in the pan on a wire rack for 3 hours at room temperature, then refrigerate, 4 hours or more.

Prepare Blueberry Sauce: Combine sugar and cornstarch in small saucepan. Take 1/2 cup of the blueberries and crush with a fork. Add to the saucepan with 1/2 cup of water. Stir. Bring to a boil and cook until sauce is thickened and translucent. Remove from heat and add remaining 1 cup of blueberries. Allow to cool at room temperature.

Serve cheesecake drizzled with blueberry sauce.

Looking for something to do with your leftover cheesecake? Try these Cheesecake Pops!