Tuesday, November 2, 2010

5-Step Cheesecake Truffles

Hey! Doesn't that look good?!?!

So, I was on a journey searching for a reason to make brownie and cheesecake truffles... You know--so that I could give a decent explanation to my rear end why I am eating such filling that doesn't go away unless you work it off in the gym sweets. Then I thought to myself, "I'm an AMERICAN for crying outloud! I don't NEED to justify my reasons for eating feel-good food! Because that's what we Americans DO! WE EAT COMFORTING, FEEL-GOOD FOOD! AND I AM *PROUD* TO BE AN AMERICAN!!" 

I bet that I just gave you goosebumps! Come oooooooon, I know that you whispered to the screen "Wow, that was strangely patriotic!" There's nothing wrong with the way we eat, though most studies show that we lack some kind of BALANCE in our diet... Well, if you want balance then I'll have TWO orders of a Crispy McBacon Extra Large Value Meal! THERE'S MY BALANCE!! MUAHAHAHA!! Just kidding... Sort of...

No, anyway, it's true that we need to tone it down on the FFATs (fast food and fats), but we live in a very hard-core era. Both parents work full-time jobs, kids are in school most of the day, parents get home late and the only time we can eat together in peace is on Thanksgiving and Christmas... So, really, fast food joints save us from starvation and is budget-friendly.

Anyway, that is WAAAAAY off the subject. I am here to share with you my deep love for CHEESECAKE.

I love cheesecake. I don't care for normal cake at all... It has to have that tangy-sweet richness to it! My birthday cakes have always been cheesecakes, pumpkin or strawberry pie. I don't like things that are TOO sweet... I like that salty-tangy-sweet balance. Which is EXACTLY what makes cheesecake speed up your heart rate and salivary glands just at the spout of its name! Cheeeeeeesecake. You got it, right? CHEESECAKE GOOD. CHEESECAKE DELICIOUS. CHEESECAKE MAKE YOU DROOL.

HOWEVER, Cheesecake is a PAIN to make!! It cracks and splits and is somewhat unpredictable and it takes forever to cook and makes a mess in your kitchen!! And with that in mind, you lose all desire to take the time to prepare it... BUT!! I HAVE A SOLUTION!! A recipe that is so easy with the same wonderful richness and flavor of cheesecake- coated in chocolate without the mess and stress!! In 5 easy steps, you have yourself the most scrumptious and decadent CHEESECAKE TRUFFLES!!

Here's the recipe!!

5-Step Cheescake Truffles

  • 8 ounces, weight Cream Cheese
  • 2 teaspoons Vanilla Extract Or Amaretto Or Rum
  • ⅛ teaspoons Salt
  • ⅓ cups Cream
  • ½ cups Sugar
  • 2 whole Eggs
  • 8 ounces, weight Semi-sweet Chocolate Bars/chips
  • Rainbow Sprinkles For Decorating (optional)

Preheat Oven to 350*F
Mix all ingredients together with a whisk or a hand-mixer.
Pour batter in a greased brownie pan (I use 8″x12″) and place in oven to bake for 45 minutes.
Remove pan from oven and leave to cool. With a melon scoop, spoon out about 1 tablespoon of cheesecake and form into balls and place on a plate covered in parchment paper.
Place in freezer to freeze for a minimum of 15 minutes.
Melt chocolate (preferably using a double-boiler) and allow to cool for a couple of minutes. Dip frozen cheesecake balls in the chocolate to coat. Before removing with a fork to transfer onto parchment paper or a cookie sheet, tap the side of the bowl with the fork to remove excess chocolate.
Upon transferring the dipped truffles, immediately sprinkle any topping of your choice on top like crushed almonds, rainbow sprinkles, colored sugar crystals or grey seasalt.
You can serve these or stick them back in the freezer for later! Don’t forget to remove them from the freezer 20 minutes before serving!