Cheesecake Truffles
Recipe information
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Cooking:
30 min.
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Servings per container:
20
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Source:

Ingredients for - Cheesecake Truffles

1. Cream cheese, softened - 2 (8 ounce) packages
2. White sugar - ⅔ cup
3. Almond extract - 1 teaspoon
4. Eggs - 2
5. Baking white chocolate (such as Baker's®) - 12 ounces
6. Vegetable shortening, or as needed - 2 teaspoons
7. Sliced almonds - 1 (3 ounce) package

How to cook deliciously - Cheesecake Truffles

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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

7. Stage

Refrigerate for 2 hours before serving.