DIY Eli’s Dippers

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!

DipperStepsFor 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 below) in a 9-inch springform pan. Follow the recipe as directed.
  2. Prepare the Original Plain batter (see recipe below). Follow the recipe as directed.
  3. Slice the prepared 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.
  4. OR use a prepared 9″ Eli’s Original Plain Cheesecake and allow to thaw slightly.
  5. 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.
  6. 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.
  7. Immediately, before the chocolate on each Dipper sets, sprinkle with your choice of candy, nuts, or holiday sprinkles. Serve immediately or store in the freezer well wrapped for up to 3 months.

 

Original Plain Cheesecake

YIELD: 1 (9-INCH) SPRINGFORM CHEESECAKE / 12 SERVINGS

4 (8-ounce) packages cream cheese, room temperature

1 cup granulated sugar

1/4 cup cake flour

1/4 teaspoon salt

2 large whole eggs, room temperature

1 large egg yolk, room temperature

3/4 cup sour cream, room temperature

1 teaspoon vanilla extract

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 2 to 3 minutes, until it is light and fluffy. Scrape down the sides and bottom of the stand mixer bowl to prevent lumps from forming.
  2. In a separate medium mixing bowl, combine the sugar, cake flour, and salt. Stir until well combined.
  3. Add the contents of the medium mixing bowl to the bowl of the stand mixer and beat on medium speed for 1 minute. Scrape down the sides and bottom of the stand mixer bowl and continue beating on medium speed for 1 to 2 minutes, until the mixture is smooth and creamy.
  4. Reduce the mixer speed to low. Slowly add first the whole eggs and then the egg yolk to the bowl, one at a time. After adding each, scrape down the sides and bottom of the bowl. Continue beating on low speed for 1 to 2 minutes, until the mixture is fully incorporated.
  1. Add the sour cream and the vanilla to the bowl of the stand mixer and beat on low speed for 1 minute, until the mixture is smooth. The mixture should be well blended, but not overbeaten.
  2. Preheat the oven to 375°F.. Fill the springform pan with prepared crust (recipe below) with the Original Plain batter.
  3. 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.)
  4. 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.
  5. 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.
  6. 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.

 

Shortbread Crust

YIELD: 2 (8- OR 9-INCH) SPRINGFORM BOTTOM CRUSTS, 4 (6-INCH) SPRINGFORM BOTTOM CRUSTS,

1 (9-INCH) TART CRUST WITH CRUST UP THE SIDES, 18 (1B/c-INCH) TARTLET PANS, 12 (3-INCH) TART PANS

1 1/2 sticks (12 tablespoons) cold unsalted butter

1/2 cup confectioners’ sugar

1/2 teaspoon salt

1/4 teaspoon vanilla extract

1 1/2 cups all-purpose flour

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and confectioners’ sugar until the mixture is light and fluffy.
  1. Add the salt and vanilla and beat on low speed until the mixture is fully incorporated.
  2. Add the flour and beat on low speed until the mixture is fully incorporated and the dough comes together.
  1. Shape the dough into a disc. Wrap in plastic and refrigerate for 2 hours.
  2. Preheat the oven to 350°F.
  3. On a lightly floured surface, roll out the dough to 1/4-inch thickness. Use the pan(s) as a template and trim the dough to fit the pan(s).
  1. Grease the pan(s). Carefully lay the disc(s) of dough inside the pan(s) and press down, fitting evenly. Using a fork, dock the dough to ensure even baking.
  1. Place the pan(s) in the center of the oven, directly on the middle shelf. Bake for 12 to 15 minutes, until golden brown. Remove from the oven and set aside to cool to room temperature, about 1 hour.

 

DipperPartyTopping ideas:

Sprinkles
Chopped nuts
Mini Chocolate Chips
Crushed Peppermint Candies
Caramel Sauce
Skip the chocolate dip and add topping to Original Plain Cheesecake on a stick: (as shown)
Marshmallow fluff and graham cracker crumbs
Banana Slices and a drizzle of caramel
Blueberry compote
Strawberry Pie Filling