Cheesecake Truffle Bombs For The Holidays Recipes

CHEESECAKE TRUFFLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
• Combine cream cheese, sugar, and almond extract in a bowl and whip using an electric mixer on low speed until combined. Beat in eggs 1 at a time. Pour into the prepared pan.
• Bake in the preheated oven until set, 30 to 35 minutes. Remove from the oven and let cool for 1 hour; refrigerate for at least 3 hours more.
• Scoop cheesecake into small balls using a melon baller or a tablespoon-sized scoop. Place on a wax paper-covered cookie sheet. Freeze cheesecake balls, 8 hours to overnight.
• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in shortening until consistency is smooth and easy to work with.
• Dip each cheesecake ball into chocolate to coat; replace on the cookie sheet. Garnish with sliced almonds while chocolate is still warm.
• Refrigerate for 2 hours before serving.

CHEESECAKE TRUFFLE BOMBS FOR THE HOLIDAYS

Steps:

• Preheat oven to 350. Line an 8- or 9-inch square pan with parchment paper; spray with non-stick cooking spray; set aside.
• In blender: mix the cake ingredients until smooth, pour into prepared pan.
• Bake until set (about 30 minutes); cake should be firm, but not dried or curling around the edges; cool in fridge.
• While the cake is chilling, line a baking sheet with parchment paper; set aside.
• Cut cake into 24 or 32 small squares; place on lined baking sheet; freeze for 1-2 hours.
• Near the end of the freezing time, melt dipping chocolates (SEPARATELY).
• TO FINISH: Using a fork dip each square in the melted chocolate on all sides; set on parchment lined baking sheet until set. These can be dipped in another chocolate or drizzled with the white chocolate.
• Freeze briefly to set.
• Transfer to small confectionary paper cups (optional).
• Seal truffles in a zip-top freezer bag for up to two months.
• Serve frozen or slightly thawed.