Ingredients
- Cheesecake Batter:
- (2 - 8 oz pkgs) 1 lb Cream Cheese, softened
- 3/4 cup Sugar
- 3 Lage eggs
- 2 tsp Pure vanilla extract
- 1/3 cup Whipping cream
- Tinest pinch of salt
- Dipping chocolate
- 12 oz Milk chocolate
- 10 oz semisweet chocolate and white chocolate, melted (optional)
Preparation
Step 1
preheat oven to 350F. Line a baking sheet with parchment paper. Line an 8x8 or 9x9 pan with parchment paper and spray with nonstick cooking spray. Place pan on prepared baking sheet.
In a food processor, whiz together Cheesecake batter ingredients until smooth. Pour into pan. Bake until set about 30 minutes. Cake should be firm to the touch but not dried our or curling in at the sides. Cool well in fridge. Cut into small squares (24 to 32) or scoop out portions of the cheesecake using a mini ice cream scooper. Place squares or scoops on a parchment paper-lined baking sheet and freeze 1 to 2 hours.
Meanwhile, melt dipping chocolates seperately. To finish cheesecakse truffles, using a fork to assist, dip and turn each each frozen cheesecake portion in chocolate. Let set on parchment paper baking sheet and then dip in or drizzle with another type of chocolate, is desired. Freeze and then place in confectinary paper holders. seal in zip top freezer bag. Freeze uptp 2 months. Serve frozen or chilled.