"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Cheesecake Truffle Bombs Recipe

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This recipe for Cheesecake Truffle Bombs, by , is from To Honor Granny, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nita Sinor
Added: Friday, January 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cheesecake Batter:
1 lb. cream cheese, softened
3/4 c. sugar
3 large eggs
2 tsps. pure vanilla extract
1/3 c. whipping cream
tiniest pinch of salt

Dipping Chocolate:
12 oz. milk chocolate, melted
10 oz. each, semisweet chocolate and white chocolate, melted, optional

Directions:
Directions:
Preheat oven to 350F. Line a baking sheet with parchment paper. Line an 8x8 or 9x9 in pan with parchment paper or foil and spray with nonstick cooking spray. Place pan on prepared baking sheet.

In a food processor, whiz together Cheesecake Batter ingredients until smooth. Pour 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 small squares (24-32) or scoop out portions of cheesecake using a mini ice-cream scooper. Place squares or scoops on a parchment paper-lined baking sheet and freeze 1-2 hours.

Meanwhile melt Dipping Chocolates separately.

To finish, using a fork to assist, dip and turn each frozen cheesecake portion in chocolate. Let set on parchment paper-lined baking sheet and then dip in or drizzle with another type of chocolate, if desired. Freeze and then place in confectionery paper holders, if desired, seal in a zip-top freezer bag and freeze up to 2 months. Serve frozen or chilled.

Number Of Servings:
Number Of Servings:
24-32

 

 

 

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