Monday, January 07, 2008

Cheesecake Bombs

It really isn't fair to start off the New Year with a recipe like this is it? Unless your goal is deliciousness!

This comes from The Anchoress who was good enough to share it a few days ago. I haven't had a chance to try it but I have a movie night group meeting in a couple of weeks and I think I know just what would be perfect to make ahead and take! Thanks Anchoress!

1 pound cream cheese, softened
3/4 cup sugar
3 large eggs
2 teaspoons pure vanilla extract
1/3 cup whipping cream
Tiniest pinch salt

12 ounces chocolate, melted

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

2. Mix Cheesecake Batter ingredients until smooth. Pour into pan. Bake until set, about 30 minutes. Cool well in fridge. Cut into small squares (24 to 32). Place squares on a parchment paper-lined baking sheet and freeze 1 to 2 hours.

3. Meanwhile, melt chocolate.

4. To finish Cheesecake Bombs, using a fork to assist, dip and turn each frozen cheesecake portion in chocolate. Let set on parchment paper-lined baking sheet. Freeze briefly to set and then place in confectionery paper holders, if desired. Seal in a zip-top freezer bag and freeze up to 2 months. Serve frozen or thaw slightly and serve chilled.

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