Ingredients for Cheesecake Truffles:
– Cream Cheese (Cheese Mixture): 125g
– White Sugar (Cheese Mixture): 30g
– Concentrated Lemon Juice (Cheese Mixture): 1/2 teaspoon (2.5g)
– Heavy Cream (Cheese Mixture): 70g
– Egg Yolks (Cheese Mixture): 2
– Cornstarch (Cheese Mixture): 4 teaspoons (10g)
– Black Chocolate
– White Chocolate
Method for Cheesecake Truffles:
Step 1: Prepare the ingredients, and let eggs and cream cheese come to room temperature.
Step 2: Combine all cheese mixture ingredients in a food processor.
Step 3: Blend until smooth and creamy. (If you don’t have a stick blender or food processor, see TIPS at the end.)
Step 4: Pour the mixture into the mold. (For molds that are difficult to demold, brush with some melted butter.)
Step 5: Shape into small cheese truffles (about 20g to 25g each), preheat the oven to 170 degrees, and bake for 25 to 30 minutes until the surface begins to turn golden brown. (If the size is larger, increase the baking time accordingly.)
Step 6: After baking, chill for more than 4 hours before demolding and serving.
Step 7: Use melted white chocolate to draw small wings, and chill until set.
Step 8: Insert a popsicle stick into the cheese truffle, and use melted black chocolate to draw patterns and eyes.
Step 9: Attach the wings.
Step 10: Beautiful!
Step 11: Wrap and give to friends! (๑•̀•́๑)૭
Step 12: It’s so simple, why not make it?! In fact, I personally prefer nothing added because the cheese and egg flavors are already rich enough, and it feels like adding anything else is superfluous… However, judging from the children’s reactions, they will definitely love the chocolate bee cheese pops!
Cooking Tips for Cheesecake Truffles:
Remember to eat after chilling until it hardens a bit! Although it is very soft and delicious when just baked, it feels a bit like cheese soufflé pudding. Any brand of chocolate is fine, even Dove. If you don’t have a stick blender? You can use a juicer, or if that’s not available, use a whisk to mix manually! When mixing manually, ensure that the cream cheese is fully softened, then whisk until it is very smooth with no lumps, then gradually add other ingredients one by one until the cheese mixture is completely smooth with no lumps, and it’s best to strain it to avoid any lumps.
Cornstarch can be replaced with potato starch, but cornstarch is the best, and other starches are not recommended. Flour is not suitable, even low gluten flour is not ideal. I used Iron Tower heavy cream, which I prefer for its taste, and Blue Windmill is also good. For cream cheese, I recommend KIRI, and I haven’t used any other brand since using KIRI.
Of course, using other products won’t make much difference.
However, KIRI really has a great taste. For cheesecake and other cheese-based desserts, the quality of cream cheese is crucial.
There are always techniques to make delicious dishes. Every dish of mine comes with a little trick. Everyone can search for “cake” directly to view my recipes!
