niner bakes
Happy belated Mother’s Day!
Hope you guys had a wonderful time with your mom, whatever you guys did, I just hope it was fun and just good times!
I have been quite busy with baking last week, preparing different things for my mom. Because that is what she deserves, and so much more.
To me, it’s Mother’s Day all day, every day.
Today I will show you how to make Cheesecake Pops.
I adapted the recipe from the fabulous Bakerella. Since the cheesecakes you can get over here in Germany are SO different from an american version, I did not buy a ready made one from the grocery store because it would have tasted differently. The whole consistency and taste is just so not like an original New York Cheesecake…my goodness, what the Germans are missing!!
Ok I have to admit, our cakes and cookies in Germany are really great and we are known for great cakes, but still, North America just has a lot to offer that just makes me real happy, because it is different from what we have over here. I’ve always been trying recipes from abroad rather than trying german recipes. It just happened I guess and I feel more like home (love Canada and the States so badly) when baking, for example, an American recipe.
Ok let’s start with the recipe for the cheesecake, I recommend preparing it one day ahead, since it is best to let it cool in the refrigerator over night.
- Prep Time 15 minutes + chilltime over night
- Baking Time 1 hour and 15 minutes
- Difficulty Easy
For the crust:
- 2.5 cups graham cracker crumbs
- 2 Tbsp. sugar
- 1/2 cup butter, melted
For the cheesecake to make these wonderful cheesecake pops:
- 2.5 cups graham cracker crumbs
- 2 Tbsp. sugar
- 1/2 cup butter, melted
- 4 (8oz. or 240gr) packages cream cheese
- 1.5 cups sugar
- 3 Tbsp. flour
- 5 eggs
- 1 cup sour cream
- 1 Tbsp. vanilla
- 1 Tbsp. lemon juice
- 1. Preheat your oven to 325 degrees / 160 Celsius
- 2. Combine graham cracker crumbs and sugar.
- 3. Stir in melted butter until moistened.
- 4. Pour the mixture into a 9-inch springform pan (3 inches/8cm tall). Press the crumbs into the bottom and 1 inch up the sides of the pan.
- 5. Bake for about 10 minutes. Remove and cool to room temperature.
- 6. To make the cheesecake filling, cream the sugar, cream cheese and flour with an electric mixer on medium until light and fluffy.
- 7. On medium low, add eggs one at a time, mixing well with each addition.
- 8. On low, add sour cream, lemon juice and vanilla just until combined.
- 9. Bake for about 1 hour and 15 minutes at 325.
- 10. Make sure to take it out of the oven before the center looks done. It will be kind of wobbly and it will move in one piece.
- 11. The center will look more shiny than the edges. That’s ok because it will continue to cook a little while it’s in the pan.
- 12. Remove from the oven and let cool completely to room temperature.
- 13. Go ahead and separate the cheesecake from the sides of the pan by running a knife around the edges. I also opened and reclosed the springform pan to help separate.
- 14. Chill in the refrigerator overnight. That’s right. It’s best to make this the day before because it needs plenty of time to chill and firm up.
For the cheesecake balls
- Prep Time 20 minutes
- Baking Time Cool them in refrigerator when done
- Difficulty Easy
For the cheesecake pops you need:
- Cheesecake
- Mini ice cream scoop
- Chocolate candy melts
- Sprinkles
- Lollipop sticks
- Wax or parchment paper
- Dark chocolate, chopped
- Graham cracker crumbs
- Dipping bowl
- Styrofoam block
- 1. To make it easier for yourself, just use a (mini) ice cream scoop and get as many scoops of cheesecake as you can. What is important though to make them look nice INSIDE, try to not scoop the graham crackers, or just bake the cheesecake without the graham crackers crust.
- 2. You do not have to roll them really, just put them in shape so it looks round.
- 3. To keep the shape I coated each ball with graham cracker crumbs. I definitely recommend that to you guys, thanks Bakerella ;-)
- 4. Now it was time to put the cheesecake balls in the freezer, to firm up. (around 30 minutes)
- 5. During these 30 minutes you can heat up the chocolate candy melts. Either in a microwave (30 sec intervals, stirring in between) or in a double boiler.
- 6. Also get your decorations and sticks ready.
- 7. Now that the balls are firm, dip one end of the lollipop stick in the melted candy coating, and then stick it into the cheesecake ball.
- 8. Then dump the cheesecake ball in the candy coating and then decorate with sprinkles or other stuff.
- 9. It is best to place them in a styrofoam block so they can dry completely.
- 10. Now: time to put them in the refrigerator.
Tip:
Use a bowl that is deep enough. This way the cheesecake pop can be dipped completely in chocolate. And a rather thinner chocolate is better than when it is too thick.
When you remove the cheesecake pop from the boal carefully tap the excess off while balancing the pop on the stick. Rotate your hand so that gravity keeps the pop in place long enough for the chocolate to start to set around the base. Add the decorations before it dries, otherwise it won’t stick.
And now see here how they turned out:
See here my niece Amy Jade
Happy baking everybody!!
Niner, you sure were busy! I love everything you’ve made here – it all looks so delicious and pretty!
And recipe layout – how awesome – it’s easy to read and follow and looks so professional. Can’t wait to try making these!
Niner, you sure were busy! I love everything you’ve made here – it all looks so delicious and pretty!
And recipe layout – how awesome – it’s easy to read and follow and looks so professional. Can’t wait to try making these!
Niner your organic dessert creations are fabulous!! My cousin is expecting her first baby soon and she would just love a batch of these!! Thanks for sharing!!
Niner your organic dessert creations are fabulous!! My cousin is expecting her first baby soon and she would just love a batch of these!! Thanks for sharing!!
THANKS Kerry, so so sweet of you! Oh I think cheesecake pops for a baby shower etc. would fit just perfect eh?
Blessings to you and your fam.
niner
THANKS Kerry, so so sweet of you! Oh I think cheesecake pops for a baby shower etc. would fit just perfect eh?
Blessings to you and your fam.
niner
I’m fascinated with the things I’ve seen on this page. What a fabulous work!
Thanks so much, kudos go out to you as well..your site is amazing! :-)
I’m fascinated with the things I’ve seen on this page. What a fabulous work!
Thanks so much, kudos go out to you as well..your site is amazing! :-)
Ich werde versuchen,sie meiner Mom zum bday zu backen,aber psssst – Überraschung! :D Bin gespannt,ob ichs so toll hinbekomme, aber mit deiner detaillierten Anleitung dürfte es kein Problem werden!! :) Ich werde berichten! <3
Ich werde versuchen,sie meiner Mom zum bday zu backen,aber psssst – Überraschung! :D Bin gespannt,ob ichs so toll hinbekomme, aber mit deiner detaillierten Anleitung dürfte es kein Problem werden!! :) Ich werde berichten! <3
Jaaa wie schööön! Ich hoffe es wird wundervoll :-)))
Freut mich, definitiv ausprobieren, girl. Wann hat Deine Ma bday??
XOXO Bro =)
Jaaa wie schööön! Ich hoffe es wird wundervoll :-)))
Freut mich, definitiv ausprobieren, girl. Wann hat Deine Ma bday??
XOXO Bro =)
Am 28.,daher könnnnte es durch meine Überstunden knapp werden,aber ich geb mein Bestes! YOYO :*
Am 28.,daher könnnnte es durch meine Überstunden knapp werden,aber ich geb mein Bestes! YOYO :*
:-)
:-)
HALLO NINNER
in deiner zutattenliste für die Cheesecake habe ich zweimal zucker entdekt.
einmal 30g zucker zucker und dann nochmall 340 g zucker.
ist einer davon puderzucker? wenn ja welche ?
vielen dank für antwort :))
Lg Emma
Liebe Emma,
die erste Anzahl Zucker war für den Boden des Cheesecakes. Ich habe das Rezept angepasst, sodass es besser ersichtlich ist.
Alles Liebe und happy baking,
niner