Drunken cheesecake bites

By duckieq

Extra Juicy, full flavor Liqueur Method

Bake the Cheesecake Bites first and then add Soaked Maraschino Cherry into the middle of each Cheesecake Bite. Cover with Cheesecake and push down to pack. Flatten Cheesecake Bites and let cool on the counter for 20 minutes. Place lid on Bites Mold and place in freezer.

Ingredients

• 16 ounces Cream Cheese room temperature
• 2 large Eggs room temperature
• 1/2 cup Sugar
• 1/2 cup Grand Marnier or Triple Sec
• 14 Maraschino Cherries w/o stems
• 3 Tablespoons Maraschino Cherry Juice
• 2 Tablespoons Sour Cream
• 2 teaspoons Potato Starch
• 1 pinch Sea Salt
• 4 ounces Semi Sweet Chocolate Chips
• 7 ounces Milk Chocolate Chips
• 2 Tablespoons Cocoa Butter (or coconut or vegetable oil or shortening)
• 1 teaspoon Cocoa Powder

Preparation

Step 1

Add Maraschino Cherries to a container and pour in Grand Marnier or Triple Sec. Set aside.
In the bowl of a Food Processor, add Cream Cheese, Sugar, Potato Starch, Cherry Juice, Sour Cream and Salt. Blend until smooth, stopping one time to scrape down the sides of the bowl.
Add Eggs, one at a time, pulsing just two times, after each egg. Remove blade from Food Processor and gently scrape the batter from sides to incorporate.
Pour Filling into Cheesecake Bites Mold, almost to the top. Place one Soaked Cherry into the middle and press down slightly. Pour the extra filling into a small Bowl or Ramekin.
Add 1.5 cups of water to cooking pot and place a Trivet. Place one Bites Mold on Trivet. Place the second Bites Mold on top. Place the Ramekin or Bowl on top.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 2 minutes. When Beep sounds, wait 10 minutes and then release the rest of the pressure.
Remove Cheesecake Bites and let sit for 5 minutes. Using the excess filling, pack all the Bites tightly. Flatten Cheesecake Bites and let cool on the counter for 20 minutes. Place lid on Bites Mold and place in freezer, overnight, or until frozen solid.

Chocolate Dipping
Flip over Cheesecake Bites Mold and pot out Bites.
Place a Trivet into a Saucepan and cover with about an inch of water. Place Chocolate and Cocoa Butter into Stainless Steel Bowl and place on top of Trivet. Heat over medium high heat and Whisk Chocolate until melted and smooth.
Drop Cheesecake Bite, one at a time into Chocolate and coat. Place Cheesecake Bite on Wax Paper. Dip one finger into Chocolate and make a Swirl on Top. When all Bites have been dipped, place into refrigerator or freezer, until ready to serve.