Ah! I know, I’m super super late with this post but I do
have kinda a good reason. My plan was to make pumpkin macaroons. This would
have been my last “Thanksgiving” recipe…..but they didn’t work. I then did a
whole lot of research to figure out where I went wrong, and I found it! Or so I
thought. I tried making the shells again….and they didn’t work…again. So I got
super frustrated and gave up on Wednesday (my final attempt). So that’s when I
figured I would take one of my other new recipes and give it a try :D.
Since my macaroons didn’t work, I went on to something I knew I could do. Cheesecake truffles. It takes a bit of time, but they are pretty simple to and taste amazing. I like these types of recipes, because you can add your own little flare and colours. Instead of truffle balls, you can cut out shapes or put them onto sticks to make pops.
Cheesecake Truffles
5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream
Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. You can also use smaller pans as well, adjust baking time accordingly. Bake until the cheesecake is firm and slightly golden on top, 45 to 60 minutes.
Remove the cheesecake from the oven and cool to room temperature. Cover and refrigerate until cold, a few hours or overnight.
When cheesecake is cold and firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Freeze the cheesecake balls, uncovered, until very hard, 1 - 2 hours.
When cheesecake balls are frozen and ready for dipping, prepare the chocolate in a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat ½ pound of chocolate with a tablespoon of shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or it will loose its shine. Have another ½ pound of chocolate ready to heat for remaining truffles.
Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.
Quickly dip a frozen cheesecake ball in the melted chocolate, rolling until completely coated, tapping off the excess, and placing on a piece of parchment paper. This would also be the time to sprinkle on any decorations you would like. Once hard, you can also drizzle on another type or color of chocolate.
Place dipped truffles in fridge until set. Truffles can then be placed in an airtight container and placed in the freezer or fridge.
Tip:
In all honesty you can use your own cheesecake recipe, bake it with no crust, as long as it is a dense cake when baked. Next time I am going to use my ricotta cheesecake :) Can't wait!
These were an insane hit at work, people would take one and eat it on the way back to their desk. Before they got there they would be heading back for another.
So that's it for week 5, finally got it up :). I have learnt so much from my macaroon mistakes though, that it was alllll worth it.
Happy Baking!!
Sey
So my weekend (13th & 14th) was
wonderful. Mr. VIP and I went for a nice walk in Gatineau Hills, the leaves are
gorgeous right now and the weather was perfect. We couldn’t believe how busy it
was, to the point where the parking lots were full. We then went and did some
shopping for him and for his Salt Water tank, and then went and saw a movie. I
also bought my outfit for Casino Night in a few weekends, for those who haven’t
read my 30 Day posts, it’s a yearly outing my best guy friends and I do. It’s a
great night with friends, where we dress up and just enjoy each others company.
All in all it was a wonderful weekend with Mr. VIP, and just what I needed
since I wasn’t feeling 100%.
Since my macaroons didn’t work, I went on to something I knew I could do. Cheesecake truffles. It takes a bit of time, but they are pretty simple to and taste amazing. I like these types of recipes, because you can add your own little flare and colours. Instead of truffle balls, you can cut out shapes or put them onto sticks to make pops.
Cheesecake Truffles
Oven:
325F Makes: 40 – 50 truffles
5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream
In a large
bowl, beat together the cream cheese, sugar, flour, and salt, on low speed,
until smooth. Beat in the vanilla and cream.
Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. You can also use smaller pans as well, adjust baking time accordingly. Bake until the cheesecake is firm and slightly golden on top, 45 to 60 minutes.
Remove the cheesecake from the oven and cool to room temperature. Cover and refrigerate until cold, a few hours or overnight.
When cheesecake is cold and firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Freeze the cheesecake balls, uncovered, until very hard, 1 - 2 hours.
When cheesecake balls are frozen and ready for dipping, prepare the chocolate in a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat ½ pound of chocolate with a tablespoon of shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or it will loose its shine. Have another ½ pound of chocolate ready to heat for remaining truffles.
Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.
Quickly dip a frozen cheesecake ball in the melted chocolate, rolling until completely coated, tapping off the excess, and placing on a piece of parchment paper. This would also be the time to sprinkle on any decorations you would like. Once hard, you can also drizzle on another type or color of chocolate.
Place dipped truffles in fridge until set. Truffles can then be placed in an airtight container and placed in the freezer or fridge.
Tip:
In all honesty you can use your own cheesecake recipe, bake it with no crust, as long as it is a dense cake when baked. Next time I am going to use my ricotta cheesecake :) Can't wait!
Don't judge my ball making skills!!!
These were an insane hit at work, people would take one and eat it on the way back to their desk. Before they got there they would be heading back for another.
So that's it for week 5, finally got it up :). I have learnt so much from my macaroon mistakes though, that it was alllll worth it.
Happy Baking!!
Sey
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