Wednesday, May 7, 2008

Daring Bakers: Chocolate cheesecake on a stick

I joined a group of online bakers some months ago. Each month we are given a recipe that everyone tries and then on the same day we post about our results.

In March I was too traumatized about my Tibet trip to cook an elaborate cake. Then in April I made the recipe and forgot to post it! Oops! So now, two weeks late, here is my version of the Daring Bakers' chocolate cheesecake on a stick:

I am not going to share the recipe with you because, frankly, I did not like this recipe. When I first read the recipe I was sorely disappointed. I love chocolate and I love cheesecake but not together. I don't know why. I also believe that neither dark, luscious, French chocolate nor unctuous, creamy cheesecake should ever suffer the ignominy of being put on a stick.

Should you be compelled to try this, all you have to do is make any cheesecake according to the recipe but without the crust. Then you chill it and roll it into balls and put sticks you've bought from Michael's craft store in them. Then you put the balls in the freezer to harden for several hours. Melt some chocolate an dip the balls in it. If you really want to go for broke then roll them in rainbow sprinkles.

These might be fun for a party. The downside is that the cheesecake balls fall off of the sticks as soon as they get to room temp.

So, on second thought, just make a nice cheesecake and forget the sticks.


Jeni said...

I've seen these all over the food blogs haha and an honest opinion is ALWAYS appreciated.

Sheltie Girl said...

You did a wonderful job on your pops!

Natalie @ Gluten A Go Go

Dolores said...

Oh... I'm sorry the concept didn't work for you here, but I'm glad you chose to participate (and share your honest opinion) anyway.

Vera said...

I'm not a fan of the flavor combination either...but check out this...