Best Frozen Cheesecake on A Stick Recipe
This delectable Frozen Cheesecake on A Stick is a perfect indulgence for any occasion, whether you're celebrating a special event or simply craving a sweet treat. With its rich, chocolatey crust and creamy filling made from a blend of cream cheese, yogurt, and cream, this dessert offers a delightful contrast of textures and flavors. The addition of cocoa powder to the dough and filling creates a beautiful dual-layer effect, while the final touch of dipping each piece in melted chocolate adds a luxurious finish. Topped with fresh berries, nuts, or other sweet decorations, this cheesecake not only looks stunning but also offers a deliciously satisfying bite. Its unique combination of ingredients and beautiful presentation make it a crowd-pleaser that's sure to impress family and friends alike.
What is Frozen Cheesecake on A Stick?
Frozen cheesecake on a stick is a modern twist on the classic cheesecake, combining the rich, creamy texture of the dessert with the convenience of a portable treat. This innovative dessert concept originated in the United States, where food innovation and the popularity of street food culture often lead to creative culinary experiments. The idea of serving cheesecake in a frozen format and on a stick emerged in the early 21st century, inspired by the success of ice cream bars and other frozen novelties. The transformation of cheesecake into a frozen treat allows for endless flavor combinations and creative presentations, making it a popular choice at fairs, food festivals, and dessert shops. This delightful dessert has gained widespread appeal for its indulgent taste, ease of consumption, and versatility, making it a favorite among dessert enthusiasts worldwide.
Tips for The Best Frozen Cheesecake on A Stick
- Ensure that all dairy ingredients, including cream cheese, yogurt, and eggs, are at room temperature. This helps in creating a smooth, lump-free filling.
- When mixing the cheesecake filling, blend the ingredients until just combined to avoid incorporating too much air, which can cause cracks during baking.
- Before dividing and rolling out the dough, chill it in the refrigerator. This makes it easier to handle and helps maintain the shape when baking.
- For an even bake and to prevent cracking, place the cheesecake pan in a water bath. This method maintains a consistent temperature and adds moisture to the oven.
- After baking, allow the cheesecake to cool gradually in the oven with the door slightly open. Rapid temperature changes can cause cracks or sinking.
- Freeze the cheesecake pieces thoroughly before dipping them in melted chocolate. This helps the chocolate set quickly and evenly.
Why Did My Cheesecakes Crack on Top?
The cheesecakes might have cracked on top due to rapid temperature changes, overmixing the batter, or baking at a high temperature. These factors can cause the batter to rise too quickly and then collapse, leading to cracks. Using a water bath and allowing the cheesecake to cool gradually can help prevent cracking.
Can I Make These Ahead of Time?
Of course! In fact, preparing them in advance is recommended. After baking and cooling, freeze the cheesecake pieces, then dip them in chocolate and store them in the freezer until ready to serve. This way, they can be conveniently enjoyed at any time and maintain their freshness and texture.
Can I Freeze These Cheesecakes?
Sure! Freezing helps set the chocolate coating and preserves the cheesecakes for future enjoyment. Store them in an airtight container to prevent freezer burn, and they can be enjoyed directly from the freezer or thawed slightly before serving.
How to Store Frozen Cheesecake on A Stick
To store any leftover cheesecake sticks, place them in an airtight container and keep them in the refrigerator for up to 5 days. Alternatively, you can freeze them for longer storage, ensuring they're well-wrapped to prevent freezer burn. When ready to eat, they can be enjoyed straight from the fridge or slightly thawed from the freezer.
Ingredients
How to Make Frozen Cheesecake on A Stick
In a bowl, mix together the butter and egg with the sugar and vanilla extract.
In a bowl, mix together the butter and egg with the sugar and vanilla extract.
Add in the flour and the salt. Mix with your hands until a dough starts to form.
Add in the flour and the salt. Mix with your hands until a dough starts to form.
Divide the dough into two portions and add cocoa powder to the second portion, mixing with your hands to incorporate it.
Divide the dough into two portions and add cocoa powder to the second portion, mixing with your hands to incorporate it.
In another bowl, beat together the butter with the sugar.
In another bowl, beat together the butter with the sugar.
Add in the eggs, the vanilla extract, lemon juice, cream cheese, yogurt and cream and mix them together. Again, divide the cream into two parts.
Add in the eggs, the vanilla extract, lemon juice, cream cheese, yogurt and cream and mix them together. Again, divide the cream into two parts.
Add the cocoa powder to the second part of the cream, and whisk it in with a hand whisk to incorporate it.
Add the cocoa powder to the second part of the cream, and whisk it in with a hand whisk to incorporate it.
Inside of a baking pan, add the first part of the dough and form a base with high sides. Add in the white cream.
Inside of a baking pan, add the first part of the dough and form a base with high sides. Add in the white cream.
Do the same thing with the chocolate dough, before adding the chocolate cream into the prepared dough. Bake both the cheesecakes at 340°F (170°C) for about 60 minutes.
Do the same thing with the chocolate dough, before adding the chocolate cream into the prepared dough. Bake both the cheesecakes at 340°F (170°C) for about 60 minutes.
Once both the cheesecakes have completely cooled, cut them into 8 even slices and insert sticks into each slice.
Once both the cheesecakes have completely cooled, cut them into 8 even slices and insert sticks into each slice.
Dip the chocolate cheesecake into the melted white chocolate.
Dip the chocolate cheesecake into the melted white chocolate.
Dip the vanilla cheesecake in the melted milk chocolate. Store all the dipped slices in the refrigerator for at least 60 minutes to allow the chocolate to solidify.
Dip the vanilla cheesecake in the melted milk chocolate. Store all the dipped slices in the refrigerator for at least 60 minutes to allow the chocolate to solidify.
Decorate the slices with fruits, nuts and more melted chocolate.
Decorate the slices with fruits, nuts and more melted chocolate.
Serve and enjoy!
Serve and enjoy!
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