Cheesecake Treats

By Chef Kevin Johnson
 

Chocolate Shell Mixture
Ingredients:

1 ¼ c Semi Sweet Chocolate Chips

4 T     Unsalted Butter

Directions:

1)      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’F - 105’F

Cheesecake Treats

Ingredients:

Cheesecake slices (deeply chilled) - We suggest The Cheesecake Factory “Original,” White Chocolate Raspberry Truffle®, and/or Chocolate Mousse Cheesecake
Wooden sticks
Sprinkles (rainbow and/or chocolate)
Chopped Salty peanuts
Chopped Toffee almonds
Chopped English Toffee
Chopped Candy Bars
 
 Directions:
1)      Begin with your favorite cheesecake. Remove any loose decorations or whip cream rosettes.

2)      “Deeply chill” cheesecake by placing in freezer for 1 - 2 hours. Cut cheesecake slice in half down the center. Keep in freezer until ready to use.

3)      Place a wooden stick in the center of the half slice of “deeply chilled” cheesecake (should look like a lollypop). Completely submerge the Cheesecake “Lollypop” in melted chocolate (see following recipe for melted chocolate) Be sure to cover the entire slice keeping a clean stick for a handle. (Variation: Using a spoon, pour the chocolate over the Cheesecake “Lollypop”.)

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

5)      Immediately decorate with sprinkles or chopped nuts by rolling them in the toppings; Set on a sheet pan.

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

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