YIELD: 1 (9-INCH) SPRINGFORM CHEESECAKE PAN / 12 SERVINGS
Dippers were invented during one really hot Taste of Chicago. We wanted to offer customers a treat that would keep them cool, and we love anything you can eat on a stick. We hand-dip frozen cheesecake slices in chocolate and serve them on a stick for the ultimate forkless dessert.
A fun idea: Throw a dipping party. Your friends can dip slices of cheesecake in chocolate and roll them in their favorite chopped candy or nuts. Everyone gets just what they want!
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FOR THE SHORTBREAD CRUST:
1½ sticks (12 tablespoons) cold unsalted butter
½ cup confectioners’ sugar
½ teaspoon salt
¼ teaspoon vanilla extract
1½ cups all-purpose flour
FOR THE ORIGINAL PLAIN BATTER:
4 (8-ounce) packages cream cheese, room temperature
1 cup granulated sugar
¼ cup cake flour
2 large whole eggs, room temperature
1 large egg yolk, room temperature
¾ cup sour cream, room temperature
1 teaspoon vanilla extract
¼ teaspoon salt
FOR THE GARNISH:
16 ounces chocolate shell ice cream topping or melted chocolate, kept at 100°F
1 tablespoon vegetable oil
12 wooden sticks
Candy, nuts, or holiday sprinkles, as desired
1. Prepare the Shortbread Crust (see recipe on p. 110) in a 9-inch springform pan. Follow the recipe as directed.
2. Prepare the Original Plain batter (see recipe on p. 78). Follow the recipe as directed.
3. Preheat the oven to 375°F. Generously grease and flour the springform pan (see Trade Secret on p. 76). Fill the springform pan with the Original Plain batter.
4. Place the filled springform pan in the center of the oven, directly on the middle shelf. Bake for 15 minutes, then rotate the cake 180 degrees to ensure even browning. (All ovens bake differently, so be alert for hot spots in your own oven.)
5. Bake for 15 minutes more, and again rotate the cake 180 degrees. The cake should be starting to soufflé and should be light in color. Continue to bake for 10 minutes more, for a total of 40 minutes at 375°F.
6. Reduce the oven temperature to 250°F. The cake should be golden brown and lightly souffléd on the sides. Leave the cake in the oven for 10 minutes more. (This step and the two that follow allow the cake to cool to room temperature gently, preventing cracking.) Give the cake a gentle shake; it is done if the center of the cake jiggles and the surface of the cake is slightly firm. Turn the oven off and open the oven door wide. Leave the cake in the oven for 10 minutes more. Remove from the oven and set aside to cool to room temperature, about 1 hour.
7. Loosen the cheesecake from the springform pan by sliding an offset spatula around the inside ring. Remove the springform pan from the cake and transfer to a plate. Refrigerate for at least 8 hours or overnight before serving.
8. Slice the cake into 12 slices with a thin, nonserrated knife that is dipped in hot water and wiped dry after each slice. Transfer to the freezer for 30 minutes.
9. Remove from the freezer and insert 1 4-inch wooden stick halfway into the heel of each slice. Return to the freezer for 2 to 3 hours, until the sticks are frozen and secure in each slice.
10. Place the chocolate shell ice cream topping or melted chocolate in a tall, cylindrical container. Remove the cake from the freezer and place it next to a large sheet of parchment paper. Dip each cake slice directly into the chocolate and then transfer it to the parchment paper, sliding the slice out of the puddle a bit to remove any excess chocolate.
11. Before the chocolate on each Dipper sets, invert it and sprinkle with your choice of candy, nuts, or holiday sprinkles. Serve immediately or store in the freezer well wrapped for up to 3 months.
VARIATION
Banana Cheesecake Dippers: This is just the ultimate! Follow the recipe as directed but use the Banana batter instead of the Original Plain. This recipe tastes as good as it looks. Have fun enrobing!
Check out this photo for ideas for your own Cheesecake Dippers (see recipe on the following page).
Big Elana at 25 years old.