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Pop Rocks in cheesecake crust

g
GDSinPA Jul 2, 2007 06:25 PM

Just saw Anthony Bourdain eat cheesecake with pop rocks in the crust. Looks like a fun surprise for someone I know that loves cheesecake, and surprises.

How do you think this was created? Perhaps a in a no-bake recipe? Or do you think the pop rocks would still pop after being cooked?

Any ideas?
-GDS

  1. n
    nieves Jul 3, 2007 09:22 AM

    They showed someone pouring the pop rocks into the crust as they were preparing it. It appeared as though it may have been the last of the ingredients before placing in the pan or cup. I would bet that they used butter in the graham crackers and sugar, but that the butter pretty much was soaked up before the pop rocks were added.

    1. Davwud Jul 3, 2007 08:23 AM

      I saw that episode last night too. It was cool. When they brought out the cheese cake and said that it had a sound to it, I wondered what it could be. One look at Tony's face and I said "Poprocks" to Mrs. Sippi.
      I was right.

      Anyway, it would have to be a no bake crust.
      See http://science.howstuffworks.com/question114.htm
      So if you heat them, you'll melt them and release all their gas and thus, no popping.

      DT
      http://www.facebook.com/profile.php?i...

      1 Reply
      1. re: Davwud
        r
        Remoulade Jul 3, 2007 09:18 AM

        I saw that episode also and thought it sounded like fun. I found this on the web.

        "The second dessert was a lime cheesecake mousse set over the top of an “aural” crust. Strawberry pop rocks were implanted into the graham cracker crust for a surprising aural firework display with every bite. The dish was accompanied by strawberry sorbet over a salad of black pepper and strawberries, a strawberry sauce, and a fresh grating of lime zest."

      2. c
        Chef D Quizzing Jul 2, 2007 07:32 PM

        Bake a New York style cheesecake in a spring form pan with a bottom crust but no side crust. After the cheesecake has been chilled, release it from the spring form pan.

        Place poprocks and graham cracker crumbs (or just poprocks) in a pie pan or other wide and shallow dish. Holding the cheesecake on the springform pan base in your left hand, scoop up some of the poprocks in your right hand and press them in into the side of the cheesecake, letting the excess fall back into the pan. Repeat to coat the sides of the cheese cake. Serve immediately.

        1. chowser Jul 2, 2007 06:38 PM

          Interesting--I had to look this up. I think if you heat them, they'd pop (I mean, your mouth is 99 degrees and that's enough to cause a reaction). Maybe you could bake the crust, then sprinkle the pop rocks on top and make a no bake cheesecake. Or, you could bake a crustless cheesecake and pop it on top of the crust. Here's someone who tried to make pop rock cookies:

          http://cardamomaddict.blogspot.com/20...

          2 Replies
          1. re: chowser
            JK Grence the Cosmic Jester Jul 3, 2007 02:46 AM

            The Pop Rocks are activated by your saliva dissolving the sugar, not your body heat. Otherwise here in Phoenix the boxes would pop open in transit ^_~

            It should be pretty easy to add the Pop Rocks to the graham cracker crust... mix the butter and graham crackers together first so that the crackers can absorb most of the liquid, then add the Pop Rocks.

            1. re: JK Grence the Cosmic Jester
              chowser Jul 3, 2007 06:55 AM

              Thanks--somehow what I said made sense after having a glass of wine last night ( it seemed like an intelligent response then...) but now sounds stupid. I do wonder if heating it up enough, like 350 degrees, would cause a reaction, like the cardamomaddict's cookies. Plus, what happens when you have the moisture from the cheesecake?

          2. IndyGirl Jul 2, 2007 06:31 PM

            I don't have an answer, but what a cool idea. I'm going to bookmark this thread for future ideas :)

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