Baked Cheesecake Truffles Tecipe
These truffles are essentially baked cheesecake enrobed in chocolate and then chilled. A perfect little bite-sized dessert for your guests or a favourite treat for yourself post a meal.
Ingredients
For Cheesecake Batter:
- 250 grams cream cheese about half a pound, softened at room temp
- 1/2 cup sugar or a little less
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup whipping cream or normal cream
- Small pinch of salt
For Dipping Chocolate:
- 8 ounces of semi sweet or milk chocolate melted
Instructions
- Pre-heat oven to 350F / 180C. Line a brownie pan with parchment paper and set aside.
- Whisk together all the ingredients for the cheesecake. Isn't that gorgeously simple?!
- Bake for about 35-40 mins until the cheesecake is spongy but doesn't dry and curl in from the sides.
- Cool completely and don't poke it with your fingers like I did.
- Using small cookie cutters or ice cream scoop, cut out small pieces of the cheesecake.
- Oh by the way, don't forget to melt the chocolate and set aside to cool.
- Dip the cheesecake pieces into the melted and cooled chocolate and transfer to a plate lined with parchment paper or a baking sheet (so that it doesn't stick to the plate). You can also try using a greased plate for this in case you don't have parchment paper.
- Don't worry if it doesn't look that glam because the chocolate is dripping around the cheesecake pieces. Trust me and stick the plate into your freezer for about 2 hours.
- Serve chilled and brought out about 10 minutes before, from the freezer.
Notes
You can dress these cheesecake truffles up by drizzling some melted white chocolate over them, like you can probably see in the book. I didn't have any white chocolate handy.
Melted chocolate chips won't work in this recipe. So to make the dipping chocolate for the cheesecake truffles, use chocolate bars.