Cheesecake Truffle Bombs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cheesecake batter:
1 lb. cream cheese, softened
3/4 cup sugar
3 large eggs
2 tsps. pure vanilla extract
1/3 cup whipping cream
Tiniest pinch salt
Dipping chocolates:
12 ozs. milk chocolate, melted
10 ozs. each semisweet chocolate and white chocolate, melted, optional
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Directions: |
Directions:1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Line an 8- or 9-inch square pan with parchment paper or aluminum foil and spray with nonstick cooking spray. Place pan on prepared baking sheet.
2. In a food processor, whiz together cheesecake batter ingredients until smooth. Pour batter into pan. Bake until set, about 30 minutes. Cake should be firm to the touch but not dried out or curling in at the sides. Cool well in fridge. Cut into 24 or 32 small squares or scoop out portions using a mini-ice cream scoop. Place squares or scoops on parchment paper-lined baking sheet and freeze 1 to 2 hours.
3. Meanwhile, melt dipping chocolates separately (your choice of one to three types.)
4. To finish, using a fork to assist, dip and turn each frozen cheesecake portion in chocolates. Let set on parchment paper-lined baking sheet and dip in or drizzle with another type of chocolate, if desired. Freeze briefly to set and then place in confectionary paper holders, if desired. Seal truffle bombs in a self-sealing freezer bag and freeze up to 2 months. Serve frozen or thaw slightly and serve chilled.
Note: I prefer to first dip these decadent frozen cheesecake bites in melted milk chocolate bars. I don’t recommend chocolate chips for this recipe. |
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Number Of
Servings: |
Number Of
Servings:Makes 24-32 |
Personal
Notes: |
Personal
Notes: From Recipe is from “A Passion for Baking” by Marcy Goldman.
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