Tag archive for "Cheesecake"

Drizzled Mini Cheesecake Pops

kosher dairy recipes, kosher dessert recipes, kosher recipes, shavuot recipes and ideas

Drizzled Mini Cheesecake Pops

4 Comments 03 May 2013

cheescake pops on the right -I made alot of the desserts for this engagement party

 

 

“Hi! Its Shirley from HomeBaked.com , counting down the days till Shavuot . This holiday is definitely one of my personal favorites – so rich in tradition, spirituality, introspection, and of course, outstanding desserts.

Because we traditionally refrain from eating meat on the holiday of Shavuot, we are blessed with the rare opportunity to serve DAIRY desserts after the holiday meals. Being me, I usually plan my family’s Shavuot dessert menu from about three months in advance, as dairy dessert is an extremely exciting thing to me (and not something that I often get to do). This year, I plan to make an authentic mascarpone-filled tiramisu, a strawberry shortcake trifle (with real whipped cream!), a flaky blueberry tart a la mode, and perhaps some buttery, golden, lemon-glazed madeleines a current obsession of mine…

Anyway, I promised myself that I wouldn’t share yet another cheesecake recipe with you as a Shavuot dessert idea. I sometimes wonder if Shavuot could be Shavuot without that rich, sinful cheesecake staring out at you some point in the holiday. However, I am an enormous cheesecake fan, and I do believe that if you are going to indulge, it may as well be on Shavuot. Therefore, I decided to give you my favorite cheesecake recipe with a spin:

Cheesecake Pops !

These adorable little treats are pretty simple to make (in fact, I bet kids would have a blast dipping them in the melted chocolate and sprinkles), can be eaten with minimal guilt (considering you can stop at just one), and will certainly still pay a respectful homage to the traditional cheesecake that I am sure we would all like to let go of for a while.

While there are a bunch of steps involved in this recipe, do not get overwhelmed –  each can be done in stages, and can be spread out across several days.

Cheesecake Pops

Recipe from Sticky, Chewy, Messy, Gooey by Jill O’Connor

Makes 30–40 pops

  • 5 8-oz packages cream cheese, at room temperature
  • 2 cups sugar
  • 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 5 large eggs
  • 2 egg yolks
  • 2 teaspoons pure vanilla extract
  • 1/4 cup heavy cream
  • boiling water as needed
  • thirty to forty 8-inch lollipop sticks
  • 1 lb chocolate (semi-sweet, milk or white), finely chopped
  • 2 tablespoons vegetable shortening
(optional- used to thin out the chocolate)
  • assorted decorations: chopped nuts, colored sprinkles, toffee bits, mini chocolate chips (optional)

Position oven rack in the middle of the oven and preheat to 325 degrees F. 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 whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream. Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. 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 cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 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. When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick 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 the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half 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. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety. Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

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. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.)

You can also chop up Heath Bars as a delectable topping.

 

Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

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

So, enjoy your Shavuot, enjoy your cheesecake, be sure to post any questions or comments and I’ll be happy to answer.

All the best,

Shirley Dana

P.S. Don’t forget to check out HomeBaked.com for any dessert needs!

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Creamy Low-Fat Passover Cheesecake with A Chocolate or Coconut Macaroon Crust

kosher dessert recipes, kosher passover recipes,seder table Ideas, Passover Recipes

Creamy Low-Fat Passover Cheesecake with A Chocolate or Coconut Macaroon Crust

20 Comments 20 March 2011

 

Enjoy another great Passover recipe from my mother in law Shirley Mamiye. Though there are hundreds of Passover dessert recipes out there, its not always that  you get a good one- especially a low fat Passover recipe, so- think of me on Passover,  when you sit down with a good cup of coffee snuggled up on the couch with your favorite book and a creamy slice of this passover cheesecake, because I will probably be somewhere not too far away, doing exactly the same thing!  Marlene.

p.s. You can also pour this recipe into mini cheesecake teflon pans and bake for about 15 minutes less.

Kosher Passover Cheesecake Recipe:

  • 4 egg whites
  • 2 packages low fat Passover cream cheese
  • 1 pint low fat Passover sour cream
  • 1 teaspoon kosher for Passover vanilla sugar
  • 1 1/2 tsp lemon juice
  • 1 box macaroons, coconut or chocolate flavor
  • 1/2 cup of sugar
  • vegetable spray
  • Beat egg white till stiff.

Directions for this Passover Recipe:

  1. Blend sugar, cream cheese, sour cream.
  2. Add lemon juice and vanilla sugar.
  3. Fold in egg whites.
  4. Spray bottom of 9 inch pan.
  5. Line bottom with smashed macaroons.
  6. Pour in cream cheese mix
  7. Bake 1 hour and 15 minutes in preheated 350 degree oven.
  8. Turn oven off.
  9. Let cake rest in oven 1 hour.
  10. When cool, refrigerate.
  11. Add sliced strawberries, and/or blueberries on top.

 

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Day 27 of Our Sugar Detox!

healthy body

Day 27 of Our Sugar Detox!

1 Comment 07 May 2010

27 days of  eating with awareness is amazing!
Now what??

My story part 2:

I went on sugar detox last April on till September. During that time, I truly felt absolutely amazing. My mind was clearer. My eyes seemed wide opened all the time. I always thought that I needed a sugar snack for a “pick me up” but it was the exact opposite. Its was the lack of sugar that kept me  feeling refreshed, never going into that “slump”- (for me it was at 5:00 pm- when I would search for anything to get me thru the evening.)
Even though detoxing from sugar gave me an incredible boost of everything good, I wanted to know, for myself, that I can eat a portion of desert or sweets and not over do it. I intentionally re introduced sugar back into my body! I always envied people who took a bite of cake and pushed the rest aside, not wanting anymore. Or the person who can have a few M+M’s and feel satisfied. I wanted to be that person. So..I experimented from September until April in that manner. Testing the waters so to speak on where I wanted sugar in my life.. and with what kind of balance.

I enjoyed dabbling on sweets. Purposely taking a piece of chocolate at a wedding and a slice of cake on Friday night. I wouldn’t be happy with myself if I knew I couldn’t control myself in that fashion.
So how do you think
I did?

Honestly, some days were good and somedays weren’t. But, at the end of the day I felt I was cheating myself out of how I really wanted to feel. Its important to me, to eat whole clean foods that aren’t filled with ingredients that I have no idea what it means. In exactly a years time, I felt the difference of what it means to feel “clean” and what it means to feel “filled up with stuff.”

With this knowledge and experience, I can answer what my ideal is in relationship to Sugar and health and wellness.
It is OFF SUGAR for SURE.. 99.3/4 percent of the time. 1/4 percent is maybe for an occasion that I care to have something with sugar ingredients. The reason I am putting in that 1/4 percent, so when an occasion does arise that I want something indulgent it won’t feel like I am breaking a rule. An example would be to have a bite of my moms cheese cake. But, it will be on an extremely rare occasion because my mom hasn’t made cheese cake in over 10 years!

SUGAR DETOX has made me so happy, I want to continue for the rest of my life!

What is your ideal? Whatever it is you DESIRE you can ACHIEVE!

Drum Roll Please…..
This Thursday May 26 is….the Day we are weighing our self! E- mail me ur results! We can post how much we all lost collectively.

This Friday May 27 is….our Celebration Day.
I will send out details tomorrow.

With Love, Sari

Group Movement and Lifestyle Enthusiast

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Sari Dana
917-517-7542
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