DISCLAIMER: I am not a “Cook”, I avoid cooking as much as possible, however–I love cheesecake and chocolate and so I combined two recipes in an experiment that turned out a-MAZING. And it was easy. I adapted the cheesecake recipe from Michael Kory’s Crust-less Protein Cheesecake. Also, I followed the advice of Alton Brown regarding how to use a microwave for tempering chocolate. Find it here.
Chocolate-covered Cheesecake Bonbons
- 3 packages of cream cheese (24oz total)
If the cream cheese is cold from the fridge, unwrap it and soften it in the microwave for 20 seconds.
- 2 scoops of whey protein powder (60 g) See options below:
The only whey powder we had in the house was Hemp…and it is olive green powder. I didn’t want green cheesecake so I substituted 1/3 C white rice flour. I imagine plain old flour would also work as well.
- ¾ C white granulated sugar
You can substitute an artificial sweetener if you want.
- “Some” vanilla extract–I used 1 teaspoon
- Three whole eggs
- 1Tbsp of lemon juice
I used True Lemon brand crystallized lemon. I love that stuff! For this recipe I mixed ½ tsp into 1 Tbsp water
Preheat oven to 300 degrees F.
Lightly spray an 8-inch square baking pan with oil
Pour the batter into the prepared pan. Bake in the preheated oven for about 60 minutes. The edges will look barely golden when done.
Let the pan sit in the fridge for 2 hours. At this point if you don’t want chocolate coating, just top it with fresh fruit or syrup and eat it. Okay, maybe share it with others…
NEXT…After 2 hours of refrigeration, cut the cheescake into squares, place on a plate and put in the freezer for a few hours or overnight. The squares are about 1.5 “ x 1.5” x 1” , there will be 20 or 25 pieces depending how you cut it.
CHOCOLATE FOR DIPPING
Here’s the basics: You melt “expensive” chocolate to an exact temperature, you let it cool down to an exact temperature, you toss in some pieces of un-melted chocolate. Stir until it cools down further to an exact temperature, and maintain that temperature while you dip.
Why bother with the temperature, etc.?? This tempering method results in a satiny coating that is hard and brittle, not messy-soft or chocolate streaked with grey “bloom”. For this project I bought a candy thermometer from a thrift store and checked its accuracy by sticking it in boiling water. (The boiling point of water is 212 °F …)
I used Lindt brand chocolate bars and a bar of German’s Sweet Chocolate that I had in the cupboard. Expensive, good quality chocolate has a sharp, “snap” when you break it and results in wonderfulness after it is tempered.
Use about 12 oz total of chocolate bars, or pistoles ( looks like large chocolate chips).
Chop the chocolate into small pieces. Set aside roughly 1/4 of the chopped chocolate pieces–a small portion. Put the rest of the chocolate pieces in a glass microwave-safe bowl.
Microwave on high for 30 seconds, and then stir with a clean spatula to evenly distribute the melting pieces. Repeat 2 more times, 30 seconds each time, stir each time making sure there are no hot spots.
THEN…Microwave on high for 15 seconds, and then stir. Repeat 2 to 4 more times or until the chocolate reaches 97-100 degrees F.
And THEN…Microwave on high for 10 seconds, and then stir. Repeat until the chocolate reaches 115 degrees F. (It only took me two times at 10 seconds)
Remove from the microwave and cool by stirring occasionally until the chocolate reaches 95 degrees F.
Into the melted chocolate scatter the small amount of chocolate pieces that you set aside in the beginning. Stir continuously until those pieces melt and the chocolate cools to 90 degrees F. It should seem slightly thicker, and will look glossy.
Test the temper of the chocolate by dipping a little corner of a smooth metal spatula or knife into the chocolate. Put the metal spatula in the fridge for 5 minutes. If it is tempered correctly the chocolate will be hard, smooth and have a matte shine.
Start dipping! Gently lower a cheesecake piece with a fork into the bowl of chocolate. Drip the excess for moment and then place the dipped square on a plate. Continue until all the squares are dipped. It is important to Maintain the 90-degree temperature. You can briefly heat up the chocolate with a 10-second blast of warm heat from a hair dryer.
Look at your lovely plate of Bonbons. Place the plate in the fridge until serving. These can be stored in the freezer as well, I suspect. I’m typing and wishing I still had some in the fridge…time to buy more cream cheese…###
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