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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cheesecake Truffels Recipe

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This recipe for Cheesecake Truffels is from Bubbie Greenwald’s Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 ounces cream cheese (not whipped) at room temperature
1cup sugar
2 eggs
2 tsp vanilla

1 1/2pound milk chocolate
4 ounces dairy white chocolate
Directions:
Directions:
Preheat oven to 350º
Whip cream cheese and sugar until smooth.
Add eggs and vanilla and mix until combined.
Pour batter into 9 inch pan and bake for 45 minutes or until just firm.
Remove from oven and let cool.
Then refrigerate overnight.
Using a small scoop form balls from the baked cheesecake and then freeze.
Melt the chocolate in a double boiler over very low heat
Taking a few cheese balls at a time dip into chocolate until fully coated and put into parchment lined pan. Put into refrigerator to set.
Number Of Servings:
Number Of Servings:
44 truffels
Preparation Time:
Preparation Time:
Takes time and patients
Personal Notes:
Personal Notes:
You must use the best quality chalav yisroel possible so it melts well. This is sold in stores like The Pepper Mill. You can melt the white chocolate and from pastry bag drizzle onto the chocolate balls

 

 

 

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