Almond Cheesecake Truffles

Follow our step-by-step guide on how to make Almond Cheesecake Truffles.

1. Step 1

   Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.

2. Step 2

   In a mixing bowl, combine the softened cream cheese, white sugar, and almond extract. Use an electric mixer on low speed to blend until smooth. Gradually add the eggs, one at a time, mixing well after each addition.

3. Step 3

   Pour the cheesecake mixture into the prepared springform pan and bake in the preheated oven for 30 to 35 minutes, or until set. Once baked, remove from the oven and let it cool for 1 hour, then refrigerate for at least 3 hours to firm up.

4. Step 4

   Once chilled, scoop the cheesecake into small balls using a melon baller or a tablespoon-sized scoop. Place the balls on a cookie sheet lined with wax paper and freeze for 8 hours or overnight.

5. Step 5

   To prepare the coating, melt the white chocolate in a double boiler over simmering water, stirring frequently to prevent scorching. Once melted, stir in the vegetable shortening until the mixture is smooth and easy to work with.

6. Step 6

   Dip each frozen cheesecake ball into the melted chocolate, ensuring they are fully coated. Return them to the wax paper-lined cookie sheet and sprinkle with sliced almonds while the chocolate is still warm.

7. Step 7

   Refrigerate the truffles for 2 hours before serving to allow the chocolate to set.