Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

cheesecake-on-a-stick advice, please


njduchess
 Share

Recommended Posts

We are going to try cheesecake on a stick as a dessert. I've seen pictures of the type that they sell at State Fairs, which is basically a wedge of cheesecake on a stick dipped in chocolate. There is also the David Burke type of cheesecake lollipops, dipped in chocolate and other confections. I think we are going to have to compromise and do something in the middle in terms of size. I think that the wedge of cake would be just too big to dip with home-kitchen equipment.

Now here's the question: What kind of cheesecake would be the best to try for dipping. Do we need to make something firmer (maybe a little gelatin added)? Do you think we can freeze or almost freeze any type of cheesecake without spoiling the texture in order to get a neat dip?

Thanks for your help.

Marie

NJDuchess

Link to comment
Share on other sites

I'm not an expert but this is what I think. I would make the cheesecake pieces about the same size as a mini popsicle. I would use Cooks Illustrated recipe for baked cheesecake as it is quite dense, it freezes well and would dip easily. I just thought of something else. I use a chocolate cheesecake recipe from Epicurious that tastes like a fudgsicle when frozen and might be a good recipe to use as well.

Here's the link: http://www.epicurious.com/recipes/food/views/4484

Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

Link to comment
Share on other sites

Thanks for the suggestions. I think I'll try the Cooks Illustrated recipe for a dense and firm type. With chocolate dipping, I think I would prefer a non-chocolate cheesecake. I think I'll give the "pops" less than an hour in the freezer before dipping.

What I would really like to do is bake the cake in a sheet cake pan so I can get nice even squares. I wonder if it would bake properly in a non-round cake pan. Anyone know?

Thanks.

Marie

NJDuchess

Link to comment
Share on other sites

It won't care what shape pan you bake it in. :wink: Same temp, same test for doneness as the recipe calls for with the round pan, time may vary depending if the pan is bigger or smaller (because it will be thicker or thinner) but not because of the shape.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to comment
Share on other sites

Thanks for the suggestions.  I think I'll try the Cooks Illustrated recipe for a dense and firm type.  With chocolate dipping, I think I would prefer a non-chocolate cheesecake.  I think I'll give the "pops" less than an hour in the freezer before dipping. 

What I would really like to do is bake the cake in a sheet cake pan so I can get nice even squares.  I wonder if it would bake properly in a non-round cake pan.  Anyone know?

Thanks.

Marie

As Tri2cook said, shape is not a problem. I recently made a bunch of individual cheesecakes in rings on a sheet pan. To keep it moist in the oven I put a cake pan of water on the bottom shelf when I turned my oven on to preheat and left it there till they were done. If you bake it at 275F and keep an eye on it you should be fine.

Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

Link to comment
Share on other sites

  • 1 year later...

Having some leftover chocolate cheesecake batter, I decided to try cheesecake lollipops.

I baked off a half sheet, using a pan extender and foil instead of a crust; I refrigerated the baked cake for a little while (probably not nearly enough), then cut them up thinking I would dip squares and decided that round would be better. So I mashed them, shaping them into rounds and stuck the lollipop sticks in and they're in the walkin freezer overnight.

What are the chances that when I dip these in the morning the sticks will come out or off?

Link to comment
Share on other sites

 Share

  • Similar Content

    • By Janet Taylor
      Ever since Todd talked making cupcakes I have been cupcake crazy. Although, I am not a cake maker but more of a pie person.
      My first dessert that I love that I make is my Coconut Cream Pie w/heavy whipped cream. I don't use low fat anything and probably angioplasties is necessary after this baby.
      My second is Peach Cobbler w/rich vanilla ice cream. I never met a cobbler that I didn't like, but peach is my favorite.
      I don't make these often because I wouldn't be able to get through the front door if I did.
      How about yours?
      .....Janet
    • By amyneill
      Hi all!! 
      I work at an amazing little New Zealand Style ice cream shop in the beautiful Denver Colorado. I was hoping to get a little help on the subject of adding fruit into ice cream after extracting it and ensuring that, when the ice cream is frozen, the fruity bits don't turn into rock hard shards. I am planning on doing a cherry chocolate ice cream and I was going to soak some dried cherries that we're no longer using for something else. I was planning on using some brandy and a ton of sugar, but I was really hoping someone had a tried and true method they could send my way so that I KNOW that the fruit will be luscious as it's frozen. If you have a certain sugar ratio. I know there is the brix test, but to be honest it's been many years since pastry school and I am very rusty. Would love to hear from some of my fellow sugar-heads. 
      Thank you!
      Amy
       
    • By MightyD
      cakes, cookies, pies, that makes you smile!!!!
    • By meryll_thirteen
      Hi guys! I got excited to post something as this is my first one.
      So, the top 3 desserts I like to eat when I was still in Philippines were Halu-halo (literally means mix-mix in english), brazo de mercedes and chocolate crinkles.

      1. HALU-HALO is one of the popular food during summer. This is basically:
      shaved ice with evaporated milk,
      sugar,
      and the following:
      - nata de coco (coconut cream based on a google search, these are cube-like jellies),
      - sweetened red beans,
      - sweetened bananas,
      - cooked sago or tapioca,
      - ube or purple yam,
      - leche flan (this is also one of the best desserts to eat),
      - macapuno (made of coconut),
      - sweetend jackfruit,
      - sweetened kamote (this is similar to sweet potato but caramelized),
      - sweetened kaong (sugar palm fruit)
      - and topped with a scoop of ice cream.
      These fruits are usually bought in jars (found mostly in Asian grocery stores). You basically put the fruits at the bottom, add sugar (if you want because almost all the fruits are sweetened so it's already sweet), then you fill the cup/bowl with shaved ice and add milk. And most importantly, mix it well before you eat because you don't want to eat shaved ice with milk only and then eat the really sweet fruits last.

      2. BRAZO DE MERCEDES
      Yah, I think the name is Spanish? I tried making this but I just failed. It's kinda hard to do and takes a lot of patience but it's really worth it. This is my favourite cake! In Philippines, most bakeries sell this but my favourite is from Goldiluck's which is located in shopping malls.
      Brazo de Mercedes recipe

      3. CHOCOLATE CRINKLES
      These are my favourite chocolate cookies! I think this one isn't really from Philippines but they are really popular. I was kinda shocked when I came here in Canada, because they don't sell these cookies in the bakeries I've been to so I tried baking these on my own. Since my post is getting long, I'll put the recipe as a link at the bottom.
      http://sweb2.dmit.na...rinkles-recipe/
      I hope you enjoyed my post! Happy eating and baking everyone!
    • By ChrisZ
      Hoping for some help.  I accidentally melted an old mould that is very important to us and I've had no luck searching around for a replacement.  
      If anyone knows where I could buy one - or even has one to spare they would be willing to sell - please send me a message.
      The mould (label attached below) was originally labelled as "Easy as ABC gelatin mould", although we just call it the alphabet mould.  Yes there are lots of alphabet moulds around, including new silicone ones, but we need the specific designs on this one to replace the one I damaged.  Depending on the cost, I would consider paying for postage internationally (to Australia).
      Thanks in advance!

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...