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Daring Bakers: Gluten-Free, Dairy-Free Cheesecake Chocolate Pops Recipe
Posted By yum On April 27, 2008 @ 4:39 pm In Dairy Free, Daring Baker, Dessert, Soy | 25 Comments
PS Today I found out unexpectedly that tomorrow is one of my best friend’s birthdays. It just so happens that cheesecake is her favorite dessert AND she is lactose intolerant (A cruel combination, to be sure) and so today as soon as I finished these puppies I presented her with her own “frozen birthday cake.” It worked well AND saved DH and I from pigging out on all eight. haha.
Dairy Free Cheesecake Pops
1 8-oz tofutti better than cream cheese
between 1/4 and 1/2 cups sugar
7.6 grams all-purpose GF flour blend (0.05 cups)
scant half of a 1/8 tsp salt
1 large egg
.4 egg yolk
1/2 tsp pure vanilla extract
1 tbsp (15 mL) Silk Vanilla Soy Milk
4 oz. Dark Chocolate (half a loose bar)
1-2 tbsp strawberry jam (unsweetened)
Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil. (I used my electric kettle.)
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 one tablespoon soy milk.
Grease 3 little ramikins, and pour the batter into each dish. Find a baking dish that all three ramikins can fit in comfortably and place them in it. Fill the roasting pan with the boiling water until it reaches a little more than halfway up the sides of the ramikins. Don’t get any water in them! Bake until the cheesecake is firm and slightly golden on top, 45 minutes or so.
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, remove them from the ramakins and cut them in thirds, making three hearts out of each ramikin. Take half of these hearts (4-5) and slice them neatly in half horizontally, putting a layer of jam in the middle. Leave the rest of the hearts whole and plain. Then place them on a parchment paper-lined baking sheet. Carefully insert a shortened skewer 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 one third of the soy milk, stirring often, until chocolate is melted. Add soy milk as needed to get a smooth, creamy texture. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. You can dip fruit for instant chocolate fondue with any leftovers.
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. Or, you can use a knife to frost your pops like a cake.(My method.) 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.
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