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Cheesecake Truffle Bombs for the Holidays

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“What a great idea! Saw this in a new cookbook by Marcy Goldman "A Passion for Baking" and knew I had to set this aside for our holiday baking. COOKING TIME seems long, but that includes baking the cheesecake AND chilling AND freezing the little squares prior to dipping.”
READY IN:
4hrs 30mins
YIELD:
24-32 truffles
UNITS:
US

Ingredients Nutrition

  • For the Cake-Truffles
  • 2 (8 ounce) packages cream cheese, softened
  • 34 cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 13 cup whipping cream
  • 1 pinch salt
  • For the Dipping
  • 12 ounces milk chocolate, melted
  • 10 ounces semisweet chocolate, melted
  • For the Drizzling
  • 10 ounces white chocolate, melted (optional)

Directions

  1. Preheat oven to 350. Line an 8- or 9-inch square pan with parchment paper; spray with non-stick cooking spray; set aside.
  2. In blender: mix the cake ingredients until smooth, pour into prepared pan.
  3. Bake until set (about 30 minutes); cake should be firm, but not dried or curling around the edges; cool in fridge.
  4. While the cake is chilling, line a baking sheet with parchment paper; set aside.
  5. Cut cake into 24 or 32 small squares; place on lined baking sheet; freeze for 1-2 hours.
  6. Near the end of the freezing time, melt dipping chocolates (SEPARATELY).
  7. TO FINISH: Using a fork dip each square in the melted chocolate on all sides; set on parchment lined baking sheet until set. These can be dipped in another chocolate or drizzled with the white chocolate.
  8. Freeze briefly to set.
  9. Transfer to small confectionary paper cups (optional).
  10. Seal truffles in a zip-top freezer bag for up to two months.
  11. Serve frozen or slightly thawed.

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