Cheesecake Truffle Bombs For The Holidays Food

NO-BAKE CHEESECAKE TRUFFLES

Steps:

• While the cream cheese is still cold from the refrigerator place it in the bowl of an electric mixer fitted with a paddle attachment and beat for a minute until softened.
• Switch the mixer to it's lowest speed and add the powdered sugar and beat until combined and the mixture is smooth and creamy.
• Switch the mixer off and fold through roughly 2/3 of the crushed cookies using a spoon. Refrigerate the mixture for at least an hour, preferably two.
• Place the remaining crushed cookies into a small shallow bowl and line a baking tray with non stick baking paper.
• Remove the mixture from the refrigerator and roll into rough balls before rolling in the crushed cookies. Roll the mixture again in between the palm of your hands and place on the baking paper. Rolling the crushed cookies helps get the surface somewhat smooth, but given the mixture is quite soft it will be difficult to form perfect balls.
• Refrigerate for 30 minutes to an hour.
• Melt the dark chocolate in a bowl over a saucepan of simmering water, or in the microwave.
• Using two forks, or a chocolate dipper if you have one, dip the cheesecake mixture in the melted chocolate and use the forks to remove the truffle from the chocolate. Tap the fork to remove excess chocolate and place back on the baking paper to set.
• Sprinkle with remaining cookies crumbs.
• Refrigerate until set and then store in a sealed container.

NO BAKE CHEESECAKE TRUFFLES (3 WAYS)

Steps:

• Make the truffle base: Beat cream cheese until smooth using a hand mixer. Mix in the sugar, extract, and graham cracker crumbs.
• Line a cookie sheet with wax or parchment paper. Scoop 1 tablespoon size balls of the cheesecake mixture onto the cookie sheet.
• If you're making the graham coated truffles, continue without chilling. Freeze the cookie sheet of naked truffles for about 30 minutes if you're making the chocolate covered truffles or fried truffles.
• To make graham coated truffles: roll each truffle in a bowl of graham cracker crumbs. Roll between the palms of your hand to make a uniform ball, then roll in the bowl again. Chill until they're not too soft, about 30 minutes.
• To make chocolate covered truffles: melt chocolate according to package directions. I like melting the chocolate in a disposable paper bowl for easy cleanup. Dip each truffle in the chocolate and tap off the excess, then place on a wax paper lined cookie sheet. Sprinkle with colorful sprinkles. Chill to set, about 10-20 minutes.
• To make the fried truffles: place oil in a deep 3 or 4 Qt pot and attach a candy thermometer to the side. Heat on medium heat until the oil reaches 350°F. Meanwhile, whisk the pancake mix and water until smooth. Let it sit until the oil is ready. Place a paper towel on a cookie sheet and place the flour in a small bowl. Once the oil is ready, roll each truffle in the flour, then dip in the batter. Use two spoons to carefully get the truffle into the hot oil without splattering. Cook for just a few minutes, 2-3 at a time, rolling them with a spoon to make sure they get evenly cooked, until they are golden brown. Remove from the oil with a slotted spoon to the paper towels. Once they're done, serve topped with powdered sugar.
• Store chocolate covered truffles or graham coated truffles in the refrigerator for up to 4 days. Eat fried truffles while warm, or at least the same day they are fried.

CHEESECAKE TRUFFLES

Steps:

• 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.

CHEESECAKE TRUFFLE BOMBS FOR THE HOLIDAYS

Steps:

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

CHOCOLATE TRUFFLE CHEESECAKE

Steps:

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on baking sheet and bake at 350° for 10 minutes. Cool in pan on a wire rack. Reduce heat to 325°. , For filling, place chocolate chips in a small bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and the melted chocolate mixture just until blended. Pour over crust. Return pan to baking sheet., Bake for 45-50 minutes or until center is almost set. For topping, place chocolate chips in a bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Stir in vanilla. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers.