Daring Bakers POP! (Dairy-free cheesecake pops with recipe)

I’ve had a lot of fun with every Daring Baker challenge I’ve participated in. I’m still an amateur baker and each month I’ve had to do something I’ve never done before.

First, I tackled my biggest baking fear – yeast. Next, was the first time I had ever made Swiss meringue buttercream (which I now make on a regular basis). In January, I made my first lemon meringue pie including my first time making lemon curd. And last month, I made my first layer cake.

This month is no exception for the list of firsts. Cheesecake. I happen to love cheesecake, but I haven’t had any since finding out I was lactose intolerant. I just figured cheesecake would be one of those things I wouldn’t have again without being in extreme pain (or taking an entire box of Lactaid crushed over the cheesecake).

With the help of the NEW Daring Bakers site, I was able to get my questions answered and made the cheesecake completely dairy free. And it’s delicious! The pops are so cute and an easy way to bring cheesecake to a party. Thanks to this month’s hostesses: Deborah from Taste and Tell and Elle from Feeding My Enthusiasms. Be sure to check out the DB blogroll to see all the other cheesecake pops.

Cheesecake Pops
Adapted from Sticky, Chewy, Messy, Gooey by Me (halved the recipe and made it dairy free)
Makes ~35 pops

2 1/2 8-ounce package of Toffuti Better than Cream Cheese – at room temperature
1 cup of sugar
2 tablespoon of flour
1/8 tsp salt
2 1/2 large eggs
1 egg yolk
1 teaspoon of vanilla
2 Tbsp full-fat soymilk + 2 tsp Earth Balance margarine – melted, mixed and cooled to room temp
1/2 pound dark chocolate
1 tablespoon of shortening
straws & sprinkles

Preheat oven to 325F. Set some water to boil.

In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the eggs and the egg yolk, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream mixture (milk + butter).

Pour the batter into 8-inch pan, coated with cooking spray. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the ramekins. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes. (Mine took 50 minutes.)

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight. (I refrigerated overnight.)

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls (My cheesecake was very firm. I just cut the cheesecake into squares and triangles) and place on a parchment paper-lined baking sheet. Carefully insert a straw into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In a double boiler (I use a bowl over a pan of boiling water), heat the chocolate and the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. Place the pop on a clean parchment paper-lined baking sheet to set. (I let held the pop for a minute or so to let the chocolate set so that I wouldn’t have a “footprint” on my pops)

Refrigerate the pops for up to 24 hours, until ready to serve.

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20 Responses to “Daring Bakers take on the Yule Log”

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    1
    Beth G. — December 22, 2007 at 7:58 pm

    Looks great!! I love the history info too 🙂 Congrats you did an awesome job!

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    2
    Gigi — December 22, 2007 at 8:28 pm

    Love the history info and your buttercream looks so silky. Nicely done!

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    3
    MrsPresley — December 23, 2007 at 12:18 am

    good job! rolls like the yule log and the pumpkin roll really aren’t too hard to make, but they’re great to bring to get togethers b/c everyone loves them 🙂

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    4
    Claire — December 23, 2007 at 2:26 am

    Congrats on your first “real” yule log. I wasn’t crazy about the buttercream either, though I did like the coffee flavor!

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    5
    marias23 — December 23, 2007 at 2:27 am

    Yum! Very nice, creamy-looking buttercream. Looks delish! Merry Christmas and Happy New Year!

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    SMJ — December 23, 2007 at 3:04 am

    I went for raspberry inside too – and agree that chocolate frosting would be tastier. Good job!

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    7
    Lis — December 23, 2007 at 3:59 am

    You did an awesome job, Jen!

    Your log turned out so pretty – as did the mushrooms!

    Way to go!

    xoxo

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    8
    Hilda — December 23, 2007 at 2:57 pm

    Your log looks wonderful, so silky creamy. Happy Holidays!

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    9
    ~Amber~ — December 23, 2007 at 4:19 pm

    Your log looks awesome. Congratulations on completing the challenge.

  10. #
    10
    Meryl — December 24, 2007 at 2:58 am

    Very pretty! I thought this one was harder than the “Buche” I made in French class too.

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    Lunch Buckets — December 24, 2007 at 5:35 am

    I love your texturing – nice log!

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    12
    Peabody — December 24, 2007 at 9:24 am

    Job well done. I made it with chocolate buttercream and I think it would have gone lovely with raspberry.

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    13
    Cheryl — December 24, 2007 at 6:39 pm

    I love the idea of the raspberry filling with the coffee buttercream. That must have tasted incredible.

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    14
    Dolores — December 26, 2007 at 6:01 am

    As worldly as I thought I was at the time, I never could have attempted anything this complex in high school. You did a great job with your… it looks luscious!

    I hope you had a joyous holiday, and that 2008 brings you health and happiness, laughter and love.

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    Julius — December 26, 2007 at 7:04 am

    Great bûche de Noël and I loved reading your post.

    Happy Holidays!

    Julius from Occasional Baker

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    Tartelette — December 27, 2007 at 6:11 pm

    You aced this challenge like a pro! It looks gorgeous!
    Hope you had a wonderful Christmas!

  17. #
    17
    Deborah — December 28, 2007 at 1:04 am

    Your filling looks and sounds delicious! I went with chocolate for the outside, and loved it. Great job!

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    18
    Rosa's Yummy Yums — December 28, 2007 at 3:39 pm

    A very pretty log! Well done!

    Cheers,

    Rosa

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    19
    Jen Yu — December 31, 2007 at 1:23 am

    Nice work there. I love the combination of raspberry and chocolate – mmmm! Congrats on your challenge and happy new year 🙂

    jen at use real butter

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    20
    Quellia — January 5, 2008 at 3:43 am

    Oooh I love the idea of the raspberry in the log!

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