Kwietniowe wyzwanie

Od pewnego czasu obserwowałam zmagania grupy Darling Baker, lecz brakowało mi śmiałości żeby przystąpić do zabawy.
Końcem marca zebrałam się jednak na odwagę i napisałam do założycielek grupy maila z aplikacją.

Pierwszy wyzwanie, przed którym przyszło mi stanąć do chwili obecnej przyprawia mnie o uśmiech na twarzy. Serowe lizaki, polane mleczną czekoladą, mmmmm
Lizaki wykonałam z połowy porcji, jakoś że mało miejsca miałam w zamrażalce i teraz żałuję.



Ale nie ma, co przedłużać. Oto receptura:

Serowe lizaki:
Na 20 sztuk:
560 g serka typu craem cheese (ja użyłam philadelphia)
1 cup cukru
1/8 cup mąki
1.8 ts soli
2 duże jajka
2 białka
1 łyżeczka ekstraktu waniliowego
1/8 cup śmietany kremówki

Patyczki do lizaków

Na dekoracje:
1 tabliczka 100 g mlecznej czekolady
3 tbs śmietany kremówki
Orzechy, cukiereczki do dekoracji



Przygotowanie:
Piekarnik rozgrzać do temperatury 160 – 170 st. C
W dużej misce wymieszać mikserem serek, cukier, mąkę i sól, aż będą gładkie. Dodać pojedynczo jajka i żółtka. Po każdym z nich dobrze wymieszać. Następnie dodać ekstrakt waniliowy i śmietanę.

Przelać masę do formy, najlepiej tortownicy. Włożyć do większej brytfanny, wypełnić ją wrzątkiem. Piec około 35-45 min.

Ciasto schłodzić do temperatury pokojowej, a następnie wstawić do lodówki, na co najmniej 3 h. Ja zostawiłam na całą noc.
Następnie wyciąć z ciasta kulki, lub kwadraty ok. 50 g każdy. Do każdego kawałka delikatnie wsadzić patyczek i umieścić je w zamrażalce, na co najmniej godzinę.

Czekoladę rozpuścić w kąpieli wodnej, dodać śmietanę.
Każdy z lizaków polać czekoladą i udekorować.


Odstawić na 24 h do lodówki.
A potem ?....

Zajadać
I zrobić ponownie …..



English version:

That’s my first challenge with Darling Bakers. I love cheesecakes and I’m making different type of cheesecake very often. When I was reading April challenge I was thinking “oh that’s not so hard” but I didn’t know that I can have so much good fun during this challenge.
I believe now is good time to introduced star of this month – Cheesecake Pops.

Introduction from Elle & Deborah
These cute little bites of cheesecake, held on a stick and dipped in chocolate and, if you like, decorations, are sure to make you smile. The cheesecake is New York style, the pops can be jazzed up with different toppings, and they are FUN…just right for a party. They are from Sticky, Chewy, Messy, Gooey by Jill O’Connor. Isn’t that an alluring title for a cookbook?
We wanted to pick something that had potential for putting your personal stamp on. We like them for a challenge because the recipe for the cheesecake part makes use of the concept of a water bath, an essential tool for bakers, plus there are many ways to personalize them. And they are cheesecake!! The photo in the book showed the lollipop sticks twined with pretty ribbons and bows, too.
It is unclear if this recipe can be halved. A key thing is that the cheesecake be in a pan where it bakes deep enough to scoop out the balls.

Cheesecake Pops
Makes 30 – 40 Pops
5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream
Boiling water as needed
Thirty to forty 8-inch lollipop sticks
1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)
2 tablespoons vegetable shortening (I used 2 tbs duble cream)
(Note: White chocolate is harder to use this way, but not impossible)
Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - 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.) 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.