Archive for the ‘[lang_en]cheesecake[/lang_en][lang_es]cheesecake[/lang_’ Category

Reto Daring Bakers Abril - Polos de Tarta de Queso!

Sunday, April 27th, 2008

[lang_es]El tercer reto de las Daring Bakers eran… polos de tarta de queso!!

Las anfitrionas eran:

Elle – Feeding My Enthusiasms
Deborah – Taste and Tell

La primera vez que lo hice fue un horror. La nata que use estaba abierta de hace mas tiempo de lo lo que yo pensaba y la tarta salió sabiendo raro. Menos mal que el fisgón de mi marido queria probarlo antes de hacer los polos y  se dió cuenta.  Menos mal que fue entonces porque si me doy cuenta cuando estaba todo hecho me hubiese muerto! ;)
Aparte de eso la receta es sencilla aunque lleva su tiempo. La tarta tienes que hacerla el dia anterior, y luego formar los polos, congelarlos y luego echarles el chocolate.   

La receta era perfecta excepto en los tiempos de horneado tanto a mi como al resto de las Daring Bakers (o al menos la mayoria) tuvimos que hornearlo bastante tiempo mas :)
Luego tuve problemas tecnicos con mi nevera y el tamaño de la bandeja del horno. No me cabia en el congelador pero si en la nevera asi que lo guarde alli. Pero tenían que congelarse y no se congelaban a pesar de haberlo puesto a 0ºC, por lo que los meti todos juntitos en un molde de tarta y al congelador.

Darle la formita no fue muy divertido proque se me pegaba a las manos, tenia que mojarmelas de vez en cuando para poder hacerlas bien. Pero sí que fue divertido echarle el chocolate! Como en España no tenemos tantas cositas de decoración usé chocolate blanco y negro, sprinkles y nueces.

Hice polos, bombones, y bolas de tarta de queso, iba a hacer por la noche una fondue de chocolate y pensé que sería buena idea. Y lo fue!!

Y ahora… las fotos!!

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Esperando…

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A ser guardadas!

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Las guardé en el congelador hasta la noche que era cuando las ibamos a tomar. Comimos unas pocas, el resto van mañana a la ofi ^_^ Me salieron unas 30. De las cuales quedan unas cuantas menos entre la cena, y el costillo haciendo visitas frecuentes a la nevera ;)
El post del sitio de las Daring Bakers traducido:

Polos de tarta de queso - Con Preguntas y respuestas (si quieres verlo todo vete a la versión inglesa).

Polos de cheesecake

Hace 30-40 polos

5 paquetes de queso Philadelphia de 200 gr

2 tazas de azucar

1/4 taza harina

1/4 cucharadita sal

5 huevos

2 yemas de huevo

2 cucharaditas extracto vainilla

1/4 taza nata

¼ cup heavy cream

Agua hirviendo

30-40 palos de polo o de chupa-chups

500 gr chocolate de cobertura

2 cucharadas margarina o manteca vegetal

Decoraciones varias como gominolas, chocolate chips, azucar de colores, etc .

Pon la rejilla del horno y precalientalo a 150 C. Pon agua  hervir.

En un bol grande, bate la crema de queso, azucar y harina hasta que este bien mezclado, a baja temperatura. Añade los huevos y yemas uno cada vez hasta que se haya incorporado el anterior. Añade la vainilla y la crema.

Engrasa un molde de tartas de 25cm de diametro y echale la masa. Ponlo en un molde mas grande y echale el agua para hacer el baño Maria. Hornealo hasta que esté dorado, unos 35-45 minutos (a mi me llevó mas, una hora). Dejalo reposar a temperatura ambiente, sacandolo del agua. Cubrelo con papel transparente y dejalo enfriar hasta que este muy frio, minimo 3 horas.

Cuando esté ya frio, ve haciendo bolitas de 50 gr aproximadamente y ponlo en una bandeja de horno con papel de horno. Pincha con cuidado un palito en cada bola. Congelalos sin tapar hasta que estén muy duros, entre una y dos horas.

Cuando ya estén congelados y listos para cubrir, prepara el chocolate. Al baño maria, derrite el chocolate, con la manteca, removiendo a menudo hasta que esté derretido. No lo calientes demasiado porque si no el chocolate no brillará cuando se endurezca.

Rapidamente moja cada polo de tarta de queso en el chocolate derretido, girando rapidamente hasta que se cubra. Sacúdelo para que el exceso de chocolate se caiga y luego si quieres le pones decoraciones. Por ultimo ponlo sobre el papel de horno en la bandeja. Repite con todos los polos.

Refrigéralos hasta 24 horas, hasta que se vaya a servir.

Preguntas y respuestas

Q - Hay que usar manteca? No se puede usar solo chocolate?

A – Puedes usar chocolate atemperado sin manteca o tu propia cobertura par abombones. No sabemos si lo haces asi, si funcionará. Ayuda a que el chocolate endurezca rápidamente.

Q - Puedes usar un molde desmontable? Y si no tengo uno de 25 cm?

A – Un molde desmontable funcionará si lo tapas con papel albal.  Lo importante es que sea lo suficiente profundo para poder hacer las bolas. Lo unico ques si haces la tarta con otro tamaño vigila el tiempo de horneado. 

Q - Puedo mojar los polos en otra cosa que chocolate?

A – Se puede mojar en galleta triturada (Digestive). Puedes probar con otras cosas.

Si no sabes quienes son las Daring Bakers, haz clic aquí :)

[/lang_es][lang_en]

My third Daring Baker challenge was… Cheesecake pops!

The hostess were:

Elle – Feeding My Enthusiasms
Deborah – Taste and Tell

My first take on it was a bust :( I used some not-so recently opened whipped cream, resulting in an off-tasting cheesecake :((((( At least my husband insisted in tasting the cake before making the pops! If this had happened when I already had shaped and went through all the process I would have died!!

Other than this little misshap the recipe was easy to make but a bit time consuming. The recipe includes making the cheesecake the day before (or 3-4 hours before), balling and freezing for a few hours the cheesecake, and after that you cover it in chocolate.

The recipe was perfect, except for the oven timing. The first time I had it for over an hour and it was kind of on the undone side. So this time I got a bigger pan (slightly bigger) and I had it for over an hour again. I think this has been an issue for most of the DB, maybe it’s supposed to bake in a bigger pan?

I had some technical problems with the pan with the pops and my fridge, it did not fit in the freezer so I put it in the fridge. But they did not freeze! So I improvised put them in my biggest cake pan and put them instead of stood up, lying sideways and they did fit!!! hooray!

The shaping was not very fun as it was a bit sticky but I resolved it wetting my hands between batches. But the chocolate dipping was!! In Spain we don’t have tons of decorating stuff or lollipop sticks so I used wooden skewers. And the decoration, I kept it simple: dark and white chocolate, sprinkles and nuts.

I made some pops, some non-pops, and simply some cheesecake balls, cause I was having a chocolate fondue later that night. I thought it would be a good piece for it… and it was!!

Well, no more blabber, now the pics!!!

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Waiting for….

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Storage!!

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I kept them in the freezer until later that night for dinner. I still have half, for tomorrow as I am taking them for my co-workers ^_^

The post from the DB site:

Cheesecake Pops - UPDATED with questions and answers

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.

Allowed Variations. Yes you can make some changes to this cheesecake as long as you promise to use the basic cheesecake recipe (although you can add a flavor to it if you like) and do keep it white (sorry, no chocolate or coffee or mocha), and keep the pops to the 2 ounce size.

The dipping flavors and colors are completely up to you.

If you want to use decorations, go for it. Same with drizzles and ribbons on the sticks. Or leave them plain after dipping them. You can even dip them in graham cracker crumbs and then the chocolate – to get more of the cheesecake feel to them.

You can cut the cheesecake into geometric shapes instead of making balls…triangles or squares or diamonds…just keep them about 2 ounces each. We can’t wait to see what combinations our Daring Baker come up with…just make sure to use the basic cheesecake recipe, to make the pops 2 ounces or close to that in size, and to dip each pop in chocolate or confectionary coating and have it on a lollipop stick.

Here are some exceptions to the “you must follow the same recipe rule”.
– Particular ing
redient is hard to find in your area.
– Particular ingredient is cost-prohibitive. We don’t want anyone stressing over having to pay for something that’s too expensive, especially if you have to buy a large quantity for just a smidge in the recipe. So if the ingredient is way too expensive you can leave it out or sub something else that will work.
– The host allows a specific ingredient change, but that must be specified in the host’s challenge recipe announcement post. For example, the hosts say i
t’s okay to substitute the rum in the cream with a flavoring of your choice as long as the cream is still “white”. But making chocolate or coffee pastry cream is not okay.

– Allergies.

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

(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.

  Answers to Questions Asked:

Q - Do you have to add shortening? Can I just use straight chocolate?

A – You can use tempered chocolate without shortening or your own bonbon candy coating. We are not promising it will work, though. In Elle’s words – “the shortening is added to help the chocolate coating firm up quickly. It didn’t make the coating taste bad at all and helped with that nice ’snap’ quality when bitten into”

Q - Can you use a springform pan if you want to? What if I don’t have a 10-inch pan?

A – A springform pan should work if it is properly lined with foil. The important thing with the pan is to make sure the cheesecake is deep enough to scoop out the balls. As long as the pan is the right size to make the mixture deep enough, you can use it. Make sure if you use a different sized pan to keep an eye on your cheesecake – the baking time will probably be different.

Q - Can I dip the balls in something before dipping them in the chocolate?

A – We mentioned in the post that graham cracker crumbs are acceptable. If there is something else you would like to try you can, but we aren’t guaranteeing that it will work. Some things might make it so the chocolate doesn’t have anything it will adhere to. Also, in Elle’s words – “Personally, I found the combo of the creamy cheesecake and deep dark chocolate so wonderful that, perhaps except for the graham crackers on the bottom for that cheesecake taste, it would be a shame to monkey with it too much. There are lots of avenues for self-expression with the toppings and it’s OK to change the flavoring (lemon, peppermint, almond for example) via the extract so that gives lots of leeway for difference.”

Q - But how many are 5 8-oz. packages cream cheese at room temperature and 1 pound chocolate in grams?

A – Both of us agree that we are terrible at conversions, so if there is someone out there that is good at them and wants to share, that would be great!

Q - I have a ton of popsicle sticks in the cupboard. Can we substitute them for the sucker sticks?

A – The popsicle sticks are probably too big. The balls are only about the size of a walnut, no bigger than a golf ball.

Q – How about halving the recipe?

A - The volume of a 10 inch by 2 inch standard cake pan is 10 3/4 cups. I measured 5.5 cups of water and then tried out pans until I found one where the water came up in the pan to 1 1/4 inches. That worked perfectly for a half batch. The measurement came from Rose Levy Beranbaum’s “The Cake Bible.”

Elle also mentions that these freeze well. So if you are worried about having too many, they should hold in the freezer for a few days. I’m sure they won’t last that long around my house!![/lang_en]