Sunday, March 8, 2009

Recipe re-mix

What do you do with leftover cheesecake?

You may remember a couple weeks ago I made a Oreo Peanut Butter Cheesecake. Hopefully you were able to read about the trials and tribulations I faced while making said cheesecake. If you did not have time, perhaps give the post a read for a little laugh. Anyway, after my boyfriend and I each had a slice of the cheesecake I had 3/4 of a cheesecake sitting in my fridge taunting me. I knew I had to get it out of the house and also knew that I did not want to bring it to work in its current state (the people at work tend to only eat things when they are single servings which they can easily take without making a scene). My friend Sarah and I had been wanting to make Cheesecake Bites for quite some time. We wanted to make them back in October when we made brownie bites and cake balls, but we had too much on our plate. All of a sudden the opportunity was there. I had the cheesecake made, I had chocolate on hand, and I had a little time.

Now, there really is no recipe to go with this post. You can use any cheesecake recipe or use the one I posted for Oreo Peanut Butter Cheesecake, and then follow the instructions below:

Chocolate Covered Cheesecake Bites

1 cooked and chilled cheesecake
1 pound semisweet flavored, milk chocolate flavored, or brightly colored confectionery coating

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Freeze the balls, uncovered, until very hard, at least 1 to 2 hours.

When the cheesecake balls are frozen and ready for dipping, prepare the chocolate coating. Place half of the chocolate wafers in a microwave-safe bowl. Microwave on high for 30 seconds. Remove from the microwave and stir. If the chocolate is not completely melted, microwave for 30-second intervals, stirring until smooth.

Use a fork to roll the balls in chocolate and then gently tap off extra

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely, using a fork to scoop out the ball. Hold the ball over the melted chocolate and shake off any excess. Place the ball on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate wafers as needed. If desired, while the chocolate is still wet, top with sprinkles or colored sugar.

To decorate with drizzled chocolate, place chocolate in a sandwich bag on a microwave safe dish and microwave in 30 second intervals moving the chocolate around between. Using scissors, cut the very tip off the sandwich bag. The smaller your cut, the smaller the drizzle. Use the sandwich bag to pipe the chocolate back and forth over the hardened chocolate covered pretzels until you reach the desired look. When the drizzle has hardened (you can put them in the freezer to speed up the process) brake off any extra chocolate with your fingers or the back end of a fork or spoon.

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