eggs on sunday

Yes, I don’t think of these as mere cheesecake pops — I say “cheesecake pops!!!” every time I eat one. What a cute idea for this month’s Daring Bakers challenge! I’ve been enamored of the dessert pop idea ever since I saw Bakerella’s cupcake pops (aren’t those amazing?), and I was thrilled to have these as my second DB challenge.

The pops are a New York-style cheesecake — smooth and creamy — rolled into balls and coated with melted chocolate. According to the rules for this month’s challenge, we had leeway as far as flavoring the cheesecake (though it had to remain white), as well as what we used to decorate the pops. I divided my batch of cheesecake batter in two and made half raspberry-flavored (with Chambord) and the other half hazelnut flavored (with an organic hazelnut extract.) I rolled both kinds of pops in dark chocolate, and then drizzled white chocolate over the raspberry pops and rolled the hazelnut pops in finely chopped toasted hazelnuts. They were really delicious, and I’ve been keeping ours in the freezer…which makes them OH so good. Like frozen chocolate-covered cheesecake! We’ve been having some every night for the past week; no one is complaining.

Here’s how the cheesecake pop adventure unfolded: (more…)