Daring Bakers - Cheese Cake pops

This month’s Daring Bakers challenge was something a bit different, Cheesecake Pops. The idea of taking a baked cheesecake, rolling it into balls & dipping into chocolate was different & somewhat appealing. Work commitments this month actually spared me enough time to do the Daring Bakers Challenge. I admit I did make some modifications to the recipe. Bad me. But 5x 8-oz packs of cream cheese is way too much for just 2 health conscious guys. So I made 1/5th of the recipe. The other modification was no vanilla extract - just the seeds from a very plump vanilla pod. The cheesecake mixture turned out very creamy and delicious, so delicious that it almost didn’t get baked, thanks to Paul constantly tasting the mixture! But baked it was & the result was perfectly golden topped & moist. It’s definitely a recipe that will be made again.
Rather than weighing each ball, I rolled them into walnut sized balls (as stated in the recipe) and realized that I had too many balls. The original recipe said it made 30-40 balls, 30-40 divided by 5 is 6-8. I had a dozen. Oops. So I tried to increase the size. Mistake. The cheesecake was becoming too soft to remold into larger balls, so it was the walnut sized balls rather than 2oz balls. These were then frozen & then dipped into melted 70% cocoa chocolate. To let the chocolate set evenly I wedged them between two thick cookbooks (thanks to Maggie & Stephanie).

The end result? Beautiful soft delicious cheesecake coated with thin crisp chocolate coating. In hindsight I’d use chocolate with a much lower cocoa content. Even the thin coating was overpowering the delicate cheesecake. The mistake with the size of the balls was for the better. Larger balls would have been harder to eat neatly. These were just the right size.