This is the April 2008 Daring Bakers challenge - Cheesecake Pops from Sticky, Chewy, Messy, Gooey by Jill O’Connor. A favorite website Rosa's Yummy Yums has posted the recipe.
It was a lot of fun to create, and were a total hit at work. You should totally make these for a party!!
The basic idea - bake a cheesecake without the crust in a water bath, chill out, roll into balls, freeze and coat in melted chocolate. I read that a lot of Daring Bakers were having difficulties baking the full recipe...the recipe says 35-45 minutes, and some people had to bake it for over an hour. I ended up making 1/2 the recipe and using a 9-inch cake pan.
This was my first time making a cheesecake with a water bath. Because I made 1/2 the recipe and I used a tall 9x3 pan, the batter only came up 1/3 of the pan. The recipe says to put the pan in a turkey roaster (or similar pan) and fill with boiling water 1/2 way up the side of the pan.
Um. I created a new island. The Cheesecake Island. I added too much water and my poor pan started to float in the vastness of boiling water.
What did I do? Did I mention it was BOILING water? I wasn't about to risk a burn (which I would soooo do to myself), so I just popped my new Hawaiian island into the stove.
In 35 minutes, I had a firm but not brown cheesecake! I can't imagine how long it would have baked if I used all 40 ounces of cream cheese to make the full recipe.
After freezing, balls are covered in chocolate and dipped in toppings
Topping choices include: colored sprinkles, UCLA blue and gold sprinkles, and food processed gingersnap cookies
Cheesecake sitting in a bowl of rice! (I needed something to hold them up)