Cheesecake truffles
Apr
Preheat oven to 350 degrees. In the bowl of an electric mixer, whip the cream cheese and sugar until smooth. Add eggs and vanilla.
Mix until combined. Pour batter into a 9" pan and bake for 45 Minutes or until firm. Remove from oven and let cool. Refrigerate six hour or overnight.
Using a small scoop, form balls from the baked cheesecake. Place balls in the freezer for a minimum of 2 Hours.
Melt the milk chocolate in a double boiler over very low heat. Milk chocolate is very delicate and doesn't melt well over high heat. Remove a few cheesecake balls from the freezer.
Using a dipping tool, submerge a cheesecake ball into the milk chocolate. Swirl ball in chocolate until fully coated and remove, letting excess chocolate drip down. Place truffle onto parchment lined sheet pan. Place coated truffles in refrigerator to set.
Melt the white chocolate in a double boiler or microwave. Pour melted chocolate into a disposable pastry bag. Snip end to create a tiny hole. Drizzle white chocolate over dipped truffles.
*Use the best quality chocolate you can find. The higher the cocoa butter content, the more viscous the chocolate, the easier to dip the truffles. Callebaut Chocolate from Belgium has Cholov Yisroel milk and white chocolate in chunks ready for melting. They are superior quality with equally delicious flavor. Available exclusively at The Peppermill. Under the certification of Badatz Shearis Yisroel of Jerusalem.
I made these for shavuos and the were awesome.
We’re so glad you enjoyed them!
how u dip balls shouldn’t mishape in hot choc?
the melted chocolate should be fluid but not very hot. The balls are baked and cold and will hold the shape.