cheesecake without crust

[annachan]

I was thinking of making cheesecake lollipops for a party. My idea is to make balls out of the cheescake with a melon baller or small disher, freeze them, dipped in chocolate and roll in graham cracker crumbs and maybe other "toppings."

Instead of baking a cheesecake the usual way, can I eliminate the crust? Can I use a regular recipe and just skip the crust? Would I bake it for the same amount of time and temperature? Will I need to use a one piece baking pan instead of a springform?

[andiesenji]

I have used rice paper to line a pan to bake a crustless cheesecake. Otherwise I can't help you.

[highchef]

why don't you take andi's idea, but bake them in mini cup cake pans? you don't really need rice paper, just grease the pans. I like the idea of the paper .... though I don't really know why.

they should fall out pretty easily. Cheesecake to me is basically eggs and cream cheese, if the pans are greased enough they should be fine. If you want them on a stick, because of the weight you will have to have 2 sticks. My solution for this problem is to use commercial chopsticks. If you want them to be round, then I cannot figure that out. Molds I have cannot be baked in. good luck. btw, how are you going to stick on the goodies? melted choc. is good, but if you do this right with tempered choc. it will be set before your guest can add their own goodies, or where you just going to do it all before hand?

[tan319]

You can bake cheesecake in Flexipans or any food grade silicon mold.

[annachan]

btw, how are you going to stick on the goodies? melted choc. is good, but if you do this right with tempered choc. it will be set before your guest can add their own goodies, or where you just going to do it all before hand?

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Yeah, I'll have to get them all prep before hand.

As the the mold, I'm not so worry about the sticking as I'm worry that not having a crust may somehow affect the recipe.

Thanks everyone for your input.

[alanamoana]

i remember seeing this in several cookbooks, but the only one i can remember at the moment is in an issue of art culinaire. shouldn't matter if you have a crust or not. use your common sense with the baking. make sure the cheesecake is chilled or frozen to remove from the pan and just warm it up quickly with a torch or some hot water.

btw, how are you going to stick on the goodies? melted choc. is good, but if you do this right with tempered choc. it will be set before your guest can add their own goodies, or where you just going to do it all before hand?

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Yeah, I'll have to get them all prep before hand.

As the the mold, I'm not so worry about the sticking as I'm worry that not having a crust may somehow affect the recipe.

Thanks everyone for your input.

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[rnewman]

Maida Heatter's recipe for Polka Dot Cheesecake is baked without a crust, unmolded, then a crust of graham cracker crumbs is applied after unmolding. The recipe link is below and should give you clues as to baking times and methods.

link

Hope this helps.

Ruchi

[Darcie B]

I have baked many cheesecake recipes in a 9" x 2" cake pan lined with parchment and without crust. I do this because I want to use a water bath and cannot find a springform pan that will not leak. I chill the cheesecake and torch the bottom for a few seconds and the cake plops out. I pre-bake a crust and re-invert the cheesecake onto the crust.

If you are going to use a melon baller to make rounds you may not even have to take the cheesecake out of the pan.

Sounds like a neat idea. I've seen the chocolate covered cheesecake "bites" at Sam's but never on a stick.

[Mr. Delicious]

I have baked many cheesecake recipes in a 9" x 2" cake pan lined with parchment and without crust. I do this because I want to use a water bath and cannot find a springform pan that will not leak. I chill the cheesecake and torch the bottom for a few seconds and the cake plops out. I pre-bake a crust and re-invert the cheesecake onto the crust.

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I do the same thing just in a 9" x 3" round cake pan (never leaks), put a round sheet of parchment in the bottom, press in crust, prebake a bit, bake in waterbath, cool overnight, then invert onto parchment and torch, give it a litte "spin" it will fall right out. The best benefit is the smooth sides as opposed to running a knive around the edge in a springform pan. Also the butter from the crust melts and aids in the removal. Sometimes I chill while inverted to ensure a dry crust.

[chefmoni]

what i would do is bake the cheesecake in a normal pan without the crust. once cooled, scrape it into a mixing bowl and paddle until smooth. refrigerate again, and once firm enough, scoop balls or pipe rounds and roll them into balls, then freeze. just a suggestion.....

[andiesenji]

Years and years ago one of the restaurants in West Hollywood, or thereabouts, used to bake cheesecake batter in madeline pans and glue the flat sides together with chocolate and dip the bottom end into chocolate. They also made them in the half walnut molds and stick them together to make them look like walnuts in the shell. I think those were rolled in nut meal or something similar.

It may have been at Scandia, possibly Chasen's, both places had signature cheesecake recipes and served them in many different ways.

This place has cheesecake on a stick.....

Edited December 7, 2006 by andiesenji (log)