Good Day Cafe: Cheesecake Factory lollipops

Good Day Cafe: Cheesecake Factory lollipops

Posted: Updated:
MYFOXNY.COM -

Move over cupcakes, it's all about the lollipop now. The Cheesecake Factory showed us how to make cheesecake lollipops in the Good Day Cafe.

Cheesecake Lollipops

Chocolate Shell Mixture

1¼ cup semi-sweet chocolate chips

4 T unsalted butter

Melt the chocolate with 2 T butter in Microwave. Heat on Medium 30 seconds at a time stirring occasionally until butter and chocolate are completely melted. Once mixture is lump free add the remaining 2 T butter and stir until melted to working temperature 100 to 105 degrees.

Cheesecake slices (deeply chilled) - We suggest The Cheesecake Factory "Original," White Chocolate Raspberry Truffle, and/or Chocolate Mousse Cheesecake

Wooden sticks

Your favorite toppings (Jimmies, mini chocolate chips, chopped toffee, coconut and chocolate curls, etc.)

Use small scoop to create round balls in the shape of lollypops.

Place a lollypop stick in the center of the cheesecake balls

"Deeply chill" cheesecake lollypop balls by placing in freezer for 1 - 2 hours. Keep in freezer until ready to use.

Remove from freezer. Completely submerge the cheesecake "Lollypop" in melted chocolate (see above recipe for melted chocolate). Be sure to cover the entire ball keeping a clean stick for a handle. (Variation: Using a spoon, pour the chocolate over the Cheesecake "Lollypop".)

Once the slice has been covered in chocolate, hold it over the mixture to let most of the excess drip off.

Immediately roll them in toppings. Set on a sheet pan.

Once the slice has been dipped and garnished, return to the freezer to set. After setting, each lollypop can be wrapped in a cellophane bag or plastic wrap for up to one week in the freezer.

  • Good Day CafeMore>>

  • Good Day Cafe: Easter dessert by Chef Eric Ripert

    Good Day Cafe: Easter dessert by Chef Eric Ripert

    Friday, April 18 2014 10:05 AM EDT2014-04-18 14:05:18 GMT
    Chef Eric Ripert, owner of Le Bernardin, prepared milk chocolate pots de creme egg in the Good Day Cafe. Chef Ripert is taking part in an gala fundraiser for City Harvest. For more information on the event and how you can help the two million New Yorkers who face hunger yearly, visit CityHarvest.org
    Chef Eric Ripert, owner of Le Bernardin, prepared milk chocolate pots de creme egg in the Good Day Cafe. Chef Ripert is taking part in an gala fundraiser for City Harvest. For more information on the event and how you can help the two million New Yorkers who face hunger yearly, visit CityHarvest.org
  • MetLife Stadium Chef Eric Borgia

    MetLife Stadium Chef Eric Borgia

    Friday, January 24 2014 8:27 AM EST2014-01-24 13:27:06 GMT
    Executive Chef Eric Borgia oversees the culinary operations for the entire 82,500-seat MetLife stadium. He has the big job to create 20 original recipes for the big game.
    Executive Chef Eric Borgia oversees the culinary operations for the entire 82,500-seat MetLife stadium. He has the big job to create 20 original recipes for the big game.
  • Professor Thom's Nachos

    Professor Thom's Nachos

    Monday, January 20 2014 1:47 PM EST2014-01-20 18:47:17 GMT
    One of the most popular snacks served on Super Bowl Sunday will be nachos but there are tricks to building delicious nachos. Peter Levin, owner of Professor Thom's in the East Village has some suggestions. Here are the ingredients he suggests:
    One of the most popular snacks served on Super Bowl Sunday will be nachos but there are tricks to building delicious nachos. Peter Levin, owner of Professor Thom's in the East Village has some suggestions. Here are the ingredients he suggests:
Powered by WorldNow

KTBC FOX 7
119 East 10th Street
Austin, TX 78701

Phone: (512) 476-7777
Fax: (512) 495-7001

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices