Cheesecake On A Stick Recipes

CHEESECAKE ON A STICK

Steps:

• In a large non-reactive bowl, combine soy sauce, lime juice, lime zest, ginger, garlic, honey, oil and 2 tablespoons cilantro; mix well. Add chicken to bowl, tossing to make sure each piece is coated; refrigerate for 2 to 4 hours.
• Preheat broiler to high. Remove chicken from marinade and place in a baking dish; strain marinade and set aside. Broil chicken, 4 to 6 minutes; flip and brush chicken with reserved marinade (discard any remaining marinade). Return chicken to oven and broil until chicken is cooked through, about 4 to 6 minutes more.
• To serve, sprinkle chicken with scallions, remaining 2 tablespoons cilantro and any sauce accumulated in baking dish. Yields 1 chicken breast and about 1/3 cup sauce per serving.

CHEESECAKE POPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cream cheese and sugar in a large bowl until smooth. Mix in the sour cream and blend thoroughly, scraping down the sides of the bowl. Add the flour, vanilla and salt and mix well. Add the eggs one at a time, blending thoroughly before adding the next egg, but do not overbeat. Pour batter into a 9-inch springform pan.
• Bake in the preheated oven for 50 minutes or until the edges of the cake just begin to turn golden. Cool on a wire rack for 1 hour, then refrigerate for 3 hours or overnight.
• Use a small cookie scoop to scoop out round balls of cheesecake. Roll them into 1 1/2-inch balls and place on a cookie sheet lined with waxed paper. Push a lollipop stick into each cheesecake ball. Place the tray in the freezer until firm, about 30 minutes.
• Melt the white confectioners' coating (or semi-sweet chocolate). Dip each cheesecake pop into the melted coating. Then dip into one of the toppings. Place on waxed paper until coating is set. Refrigerate until ready to serve. Store in refrigerator.

CHEESECAKE ON A STICK

Steps:

• In a food processor, grind the crackers, add the butter, and mix for another 2 minutes or until it forms crumbs.
• Cover the bottom of a springform pan with parchment paper. Press crumb mixture into bottom and sides of pan and place in the refrigerator.
• In a mixing bowl add cream cheese, heavy cream, sugar and vanilla extract. Beat until combined. Pour the mixture into the pan and place in fridge for 1 hour or until hardened.
• Remove the cheesecake from the pan. Use a sharp knife to score the cheesecake into slices without cutting all the way through. Add the popsicle sticks, then cut the cheesecake slices. Place them in the freezer for 3 hours until frozen.
• Dip cheesecake slices in the melted chocolate, decorate with chocolate sprinkles and serve.

CHEESECAKE ON A STICK

Steps:

• Line a baking sheet with wax paper. Cut cheesecake into equal wedges (one for each popsicle stick) and make a 1/4-inch horizontal slit in the center back of the crust of each slice of cheesecake with the tip of a knife. Insert a wooden craft stick through the slit, halfway into each slice. Place the slices on the baking sheet, cover, and freeze overnight. Melt the chocolate chips and shortening over low heat, stirring constantly. Remove from the heat and spoon over the cheesecake slices, coating completely and allowing the excess chocolate to drip back into the saucepan. Before the chocolate hardens, sprinkle 1 tablespoon nuts over the top of each and return to the baking sheet; freeze for 1 hour, or until the chocolate and cheesecake are frozen.

CHOCOLATE DIPPED CHEESECAKES ON A STICK RECIPE

Steps:

• There are several ways to make and prepare the cheesecakes for dipping: The easiest is to buy the pre-cut individual servings. They are 1 inch square pieces of cheesecake available in the frozen food section of many food stores. These are typically packaged in quantities of 12, 24 or 48 individual servings. Another solution is to bake a round, 8 inch square or rectangular cheesecake and cut individual servings 1 inch square out of the larger cheesecake. Small cheesecake baking pans are also available in some large stores with houseware departments. The pans most often contain 12 individual round baking compartments, similar to a muffin pan. Make sure each cheesecake serving has been frozen prior to dipping and insertion of the stick. To prepare for dipping after the individual servings are ready, line an 8 inch square pan or baking sheet with wax paper which will be used as a surface on which each piece is placed after it is dipped in chocolate. The sticks for insertion into the cheesecake slices can be any type of food stick available such as wooden skewers, popsicle sticks, lollipop sticks, or craft sticks. Most sticks are made with a pointed end that will enable the stick to be easily inserted in the mini-cheesecake while it is still frozen. Melt chocolate according to package instructions. If desired, chocolate chips can be used for the dipping chocolate. While still frozen, insert a stick into each piece of cheesecake to be dipped, either through the bottom or the top of the cheesecake. Keep the cheesecake frozen if possible or insert only a few for the first dipping. It is best to keep the cheesecake frozen so the stick remains securely attached to the cheesecake slice as it is dipped and also so the chocolate begins to set up quickly without excessive dripping after being dipped due to the cheesecake being very cold. Dip each frozen serving of cheesecake in melted chocolate, fully covering each piece. It may be necessary to use a spoon or knife to smooth out some of the chocolate after dipping each cheesecake. If desired, the chocolate cheesecakes can be garnished with chopped nuts or brittle chips to enhance the flavor. This should be accomplished before the chocolate hardens. Sprinkle a tablespoon of nuts or chips over the melted chocolate and then place the finished cheesecake the wax paper. Place in freezer until ready to serve and allow 20 minutes to thaw prior to serving. If desired, garnish each cheesecake stick with a colorful ribbon. This will require approximately 12 inches of ribbon to tie around the stick inserted into the cheesecake and to make a bow.

PEPPERMINT CHEESECAKE ON A STICK

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom of prepared pan. Bake until lightly browned, 10-12 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, eggnog, cornstarch and vanilla. Add eggs; beat on low speed just until blended. Fold in peppermint candies. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 60-65 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Cut cheesecake into 12 slices; gently insert a wooden stick into the wide end of each. Place on a waxed paper-lined 15x10x1-in. baking pan; freeze until firm., In a microwave, melt chocolate and shortening; stir until smooth. Spoon chocolate mixture over each slice until all sides are coated; allow excess to drip off. (Keep remaining slices in freezer until ready to dip.) Place on a waxed paper-lined baking pan. Seal any gaps by drizzling with melted chocolate, reheating chocolate if necessary. Refrigerate 10 minutes or until set., Decorate with melted candy coating as desired. Refrigerate until serving.

FROZEN CHEESECAKE ON A STICK

Steps:

• Slice cheesecake into triangles. Insert a popsicle stick and transfer to a parchment-lined baking sheet.
• Freeze 20 minutes.
• Meanwhile, set up a double boiler: Bring a saucepan of water to a simmer, then add a glass bowl and add chocolate. Stir until melted, then stir in coconut oil.
• Remove from heat and let cool to room temperature.
• Dip each cheesecake slice halfway in chocolate shell and add sprinkles immediately.
• Let sit 5 minutes until chocolate shell hardens and serve. (If the shell isn't hardening, transfer to the freezer for 5 to 10 minutes.)

CHEESECAKE ON A STICK

Steps:

• Line a baking sheet with wax paper. Cut cheesecake into 8 equal wedges. Make a 1/4-inch horizontal slit in the center back of the crust of each slice of cheesecake with the tip of a knife. Insert a wooden craft stick through the slit, halfway into each slice. Place the slices on the baking sheet, cover, and freeze overnight. Heat the chocolate chips and shortening over low heat, stirring constantly. Remove from the heat and spoon over the cheesecake slices, coating completely and allowing the excess chocolate to drip back into the saucepan. Before the chocolate hardens, sprinkle 1 Tbsp. nuts over the top of each and return to the baking sheet; freeze for 1 hour, or possibly till the chocolate and cheesecake are frzn.

CAKE STICKS, CAKESICLES, CHEESECAKE ON STICKS

Steps:

• Mix flour, sugar, butter (room temperature), egg and salt and form to a ball. The crust dough should be soft and not sticky and cool for about 30 minutes in the fridge. Cover the 26cm / 10 inch diameter cake pan with butter and cover with a thin layer of flour. Take half of the dough, roll it out and place on the bottom. With the other half roll it into two sticks, roll it out and sticks to the sides of the cake pan and merge with the crust at the bottom. With a fork, poke holes into the bottom crust.
• In a bowl mix together low fat Greek yogurt, cream cheese, heavy cream, eggs, sugar, vanilla and cornstarch and fill into the cake pan. Cut off the crust to make it level with the filling Bake at 150°C / 300°F for 60 minutes, then increase heat to 170°C / 338°F and bake for another 15 minutes. Turn off the oven, slightly open it and let the cheesecake cool down for 15 minutes. Then take it out and let completely cool down. Cool the cake in the fridge, then cut into 12 or 16 pieces. Put a cake stick or ice cream stick into every piece and freeze for three hours.
• Melt the chocolate according to it's melting temperature and add 1/10 of coconut oil. White chocolate can be colored if preferred. Dip the frozen cheesecake sticks into the chocolate, remove excess chocolate and let it dry. Fill the remaining chocolate into a piping bag and start decorating with sweets, fruits, sugar perls, gold leaves etc.

CHEESECAKE DIP ON A STICK

Steps:

• 1. Using a double boiler, melt white chocolate completely. Set aside to cool almost to room temperature but not hardening.
• 2. Cream together cream cheese, powdered sugar and strawberry topping.
• 3. Slowly pour the cooled white chocolate into the cream cheese mixture and mix well.
• 4. Dip using graham crackers or vanilla wafers or whatever you like.