With spring racing upon us I was looking for something sweet and easy to eat for my fellow racegoers. I came across a recipe for cheesecake pops from Bakerella – a small ball of cheesecake covered in chocolate, on a lollypop stick and artfully decorated. I am not sure at how successful our pops will be in the decorating department, but the first step was to make some cheesecake.
My favourite cheesecake is Nigella’s New York cheesecake (recipe can be found here), which involves whipping the egg-whites, resulting in a light, fluffy cheesecake. This cake has been an absolute winner every time I have made it.
However, to make the cheesecake pops I need a cheesecake with a firmer consistency. The daring kitchen made cheesecake pops a while back and there was much angst caused by the fact that the cheesecake itself was a little too much like the book it came from (“Sticky, Chewy, Messy, Gooey”) and therefore very difficult to form into perfect little spheres. So I decided to follow Bakerella’s cheesecake recipe (minus the cheescake base, as the base is not needed for the pops).
To start, a whole lot of cream cheese:
I put the cream cheese, sugar, flour and sour cream* into my mixer:
*note that I shouldn’t have added sour cream at this point. I rectified this in the second batch.
Creamed the mixture until light and fluffy:
I now added the eggs one at a time, and then the sour cream* before mixing on low again…
I then added vanilla essence and lemon and poured the mixture into the pans:
I noticed from Bakerella’s post that her cheesecake had ended up with a crack through it, this was fine for the cheesecake pops but I thought I would experiment to try to avoid this. Therefore the first cake went into the oven as is, and I put the second cake in a water bath:
The recipe said the cakes should be done in about 1 hr and 15 minutes. Cake 1 was done in about 1hr 5 and Cake 2 (in the water bath) took more like 1 hr 35 minutes.
Coming out of the oven, Cake 1 looked fine. However, while it was cooling – crack-o-rama:
Cake 2 was fine out of the oven and cooled perfectly without major cracking (points go to the water bath):
The cakes went into the fridge to firm up overnight. Stay tuned for the pop making post!
Recipe adapted from Bakerella.
4 (250g) packages cream cheese (yes that’s 1kg of cream cheese)
1.5 cups caster sugar
3 Tbsp flour (I used spelt flour due to my wheat intolerance, you could easily substitute for GF flour)
1 cup sour cream
1 Tbsp vanilla
1 Tbsp lemon juice
- Preheat oven to 165 degrees celsius.
- Lightly butter the pan – do not use a spring form pan.
- To make the cheesecake filling, cream the sugar, cream cheese and flour with an electric mixer on medium until light and fluffy.
- On medium low, add eggs one at a time, mixing well with each addition.
- On low, add sour cream, lemon juice and vanilla just until combined.
- Place the cake pan in a larger baking tray and fill the baking tray with boiling water until it is half-way up the side of the cake pan.
- Bake for about 1 hour 25 minutes.
- Remove from the oven and let cool completely to room temperature.
- Chill in the refrigerator overnight.