CHOCOLATE CHEESECAKE TRUFFLES

Chocolate Cheesecake Truffles
These are cheesecake bites dipped in chocolate.


Cheesecake Batter:

1 Pound cream cheese, softened
3/4 Cup sugar
3 Large eggs
2 Teaspoons pure vanilla extract
1/3 Cup whipping cream

Dipping Chocolate:
12 Ounces milk chocolate, melted
10 Ounces semisweet chocolate melted
10 Ounces white chocolate, melted

Preheat oven to 350°F. Line an 8x8 or 9x9-inch pan with parchment paper or aluminum foil and spray with nonstick cooking spray. Place pan on baking sheet.

With an electric mixer or in a foods processor, combine Cheesecake Batter ingredients until smooth. Pour into pan. Bake until set, about 30 minutes. The cheesecake will be firm to the touch. You do not want it to be dried out or curling in at the sides. Cool well in refrigerater.

While cheesecake is cooling, line a baking sheet with parchment paper, set aside. Cut into small squares (24 to 32) or scoop out portions of cheesecake using a mini ice-cream scooper. Place squares or scoops on the parchment paper-lined baking sheet and freeze 2 hours.

Shortly before cheesecake are removed from freezer, melt Dipping Chocolates separately.

To finish: Use a fork to and dip each frozen cheesecake portion in chocolate with a twisting motion to completely coat. Set on parchment paper-lined baking sheet and dip or drizzle with another type of chocolate, if desired. Freeze briefly to set.

To Store: Seal in a zip-top freezer bag and freeze up to 2 months. Serve frozen or thaw slightly and serve chilled.

Yield: 24 to 32 truffles