Cheesecake Truffles

Name: Cheesecake Truffles
Prep time: 30 min
Cook time: 35 min
Total time: 905 min
Yield: ['20', '20 truffles']
Ingredients: 2 (8 ounce) packages cream cheese, softened; 0.66666668653488 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

⏱ 905 mins 🍽 ['20', '20 truffles'] 🏷 Dessert

Create these indulgent, bite-sized cheesecake truffles with a hint of almond. The baked cheesecake is scooped into balls, frozen, then coated in melted white chocolate and finished with sliced almonds. They require chilling time to set perfectly, resulting in a sophisticated sweet treat ideal for sharing. This recipe yields about 20 individual truffles.

Ingredients

2 (8 ounce) packages cream cheese, softened
0.66666668653488 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

Method

Set your oven to 350 degrees F (175 degrees C). Prepare a 9-inch springform pan by greasing it lightly.
In a bowl, use an electric mixer on a low setting to whip the softened cream cheese with the sugar and almond extract until blended. Add the eggs one by one, beating after each addition. Transfer this mixture into your greased pan.
Bake in your heated oven for 30 to 35 minutes, or until the filling is firm. Take it out and allow it to cool for 1 hour. Afterwards, place it in the refrigerator for a minimum of 3 hours.
Use a melon baller or a scoop that holds about a tablespoon to form the chilled cheesecake into small balls. Arrange them on a cookie sheet lined with wax paper. Freeze these cheesecake balls for 8 hours to overnight.
Melt the white chocolate in a double boiler set over gently simmering water. Stir it often for about 5 minutes, using a rubber spatula to scrape the sides to prevent burning. Mix in the vegetable shortening until the texture is smooth and suitable for dipping.
Coat each frozen cheesecake ball in the melted chocolate mixture and return it to the cookie sheet. Press sliced almonds onto the truffles before the chocolate coating hardens.
Chill the finished truffles in the refrigerator for 2 hours prior to serving.

Nutrition (per serving)

Calories231 kcal

Fat16 g

Sugars17 g

Protein4 g

Sodium88 mg

Recipe details

CategoryDessert

Authorwakeupwriting