Sometimes I’m lucky and a recipe idea works out the first time I try it. That was not the case with strawberry cheesecake truffles. Back when I made an assortment of truffles for Kelsey’s virtual bridal shower, strawberry cheesecake was the first flavor that came to mind and I knew I had to make them. I wasn’t totally sure where to start, but I’ve seen cheesecake pops all over the place so I thought I could adapt that recipe by adding strawberry puree and go from there. Though it seemed like a good idea, the execution did not translate well at all. The fruit puree must have added too much liquid and the mixture was next to impossible to form and dip. I did manage a few but suffice it to say, that recipe was not blog-ready.
The frustration was enough to make me put the idea aside for a while. When I finally revisited the concept, I decided to start from scratch. As much as I love the idea of using actual cheesecake for the center of the truffles, it didn’t go well and truth be told, that method was more complicated than I typically like truffles to be. This time around I opted for a mixture of cream cheese, graham cracker crumbs and finely chopped strawberries to provide the same flavors of strawberry cheesecake while being simpler and easier to work with. Bingo! This worked like a charm and I was very happy with the final product. Because of the juices in the berries, I recommend making these within a day of when you plan to serve them.
Oh, also a quick housekeeping note – I never announced the winner of the Jessie Steele apron giveaway last week. I was out of town and it totally slipped my mind. Sorry for the delay! The winner is Ferreh who said, “My favorite apron is the EVA-Coated Summer Lemons Gigi Apron. Would totally match my kitchen!” Congratulations Ferreh! Stay tuned for another giveaway coming up this Friday :)
Strawberry Cheesecake Truffles
Yield: about 2-3 dozen, depending on size
For the filling:
8 oz. cream cheese, slightly softened
1 cup plus 2 tbsp. graham cracker crumbs
¼ cup confectioners’ sugar
Splash of vanilla extract
6 tbsp. finely chopped strawberries
For the coating:
16 oz. bittersweet or semisweet chocolate, coarsely chopped
For decoration (optional):
Melted milk chocolate
Melted white chocolate, tinted pink with candy coloring
In a medium bowl, combine the cream cheese, graham cracker crumbs, confectioners’ sugar and vanilla. Mix until smooth. Gently fold in the chopped strawberries until evenly distributed. Cover and chill the mixture in the refrigerator until firm enough to scoop and mold. Scoop about 2 teaspoons of the filling and roll into a ball. Place on a foil- or parchment-lined baking sheet. Repeat with the remaining filling. Transfer the baking sheet to the refrigerator or freezer to chill until very firm.
To coat the truffles, melt the chocolate in a heatproof bowl set over a pan of simmering water. When completely melted and smooth, dip the filling balls one at a time in the chocolate, gently shaking off the excess before returning to the baking sheet. Once all of the truffles have been dipped, drizzle with melted milk chocolate and tinted white chocolate for decoration, if desired. Return the pan to the refrigerator to chill until ready to serve.
Source: Annie original