Cheesecake on a stick
Votes: 2
Time: 1 hour 30 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Having a large cheesecake leftover in the fridge that everyone is tired of finishing might not be the most common occurrence. If this does happen, there's a foolproof way to give the dessert a second life. This pie on a stick is a perfect addition to a children's party. Many adults will surely be delighted, too.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 of the remaining cheesecake diameter 23 cm, frozen
- 250 g of chocolate glaze granules (read more) article about chocolate)
- 1.5 tsp vegetable oil
- 1/4 cup crushed chocolate-covered peanut butter candies
- 1/4 cup crushed chocolate candies coated in sugar (such as M&M's)
- 1/4 cup chopped salted peanuts
- 1/4 cup crushed toffee candies
- Special accessorieslollipop sticks
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Recipes with similar ingredients: chocolate chips (granules), dragee, iris, Peanut
Cooking the dish according to the recipe:
- Use a small scoop or round tablespoon to form balls from the remaining cheesecake. After scooping out a portion, roll it in your hands to create an even more spherical shape.
Place on a parchment-lined baking sheet and insert a lollipop stick into the top of each ball, then press around the base to secure. Freeze for 1 hour. - Create a double boiler. Bring water to a simmer in a medium saucepan. Place a small bowl on top, making sure its bottom doesn't touch the boiling water. Pour in the chocolate chips and stir until melted and a smooth paste forms. Stir in the vegetable oil until smooth.
- Quickly dip the cheesecake balls into the melted chocolate and swirl them to coat them completely. You may need a knife to spread the glaze. While the chocolate is still wet, sprinkle the cheesecake balls with your choice of crushed candies, toffee, or peanuts and return them to the baking sheet. Refrigerate until set, about 5 minutes.
Recipe Ice cream cheesecake on a stick.
Author of the recipe - Nancy Fuller is an American chef, businesswoman, and host from Claverack, New York.
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