Cheesecake Truffles recipe
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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
Nutrition Info
- 230.8 caloriescarbohydrate: 18 gcholesterol: 44.5 mgfat: 16.2 gfiber: 0.5 gprotein: 4.1 gsaturatedFat: 8.6 gservingSize: -sodium: 87.6 mgsugar: 16.7 gtransFat: : -unsaturatedFat: : -
Directions Cheesecake Truffles
Directions
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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.