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Cheesecake Truffles Recipe

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Cheesecake Truffles Recipe




    Ingredients :

  • 2 (8 ounce) packages cream cheese, softened
  • ⅔ cup white sugar
  • 1 teaspoon almond extract
  • 2 eggs
  • 12 ounces baking white chocolate (such as Baker's®)
  • 2 teaspoons vegetable shortening, or as needed
  • 1 (3 ounce) package sliced almonds
  • Methods :

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    Dip each cheesecake ball into chocolate to coat; replace on the cookie sheet. Garnish with sliced almonds while chocolate is still warm.

  • Step 7

    Refrigerate for 2 hours before serving.

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