Cream cheese truffles: How to make the filling?

[tokyo]

I have a recipe for 'Cheesecake Truffles', but it is literally a two day process. It requires baking a whole cheesecake (no graham cracker crust, don't need it), cooling to room temp., refrigerating overnight, portioning into balls or squares, freezing, then dipping in chocolate. Is there an easier (read:quicker) way? I keep thinking I ought to be able to make a cream cheese filling that doesn't have to be baked - just mix, cut into squares (or roll), and refrigerate before dipping. Any recipes or tips?
Thanks!

[iL Divo]

first they sound delicious. second I wouldn't buy a cheesecake packaged box thing that is no bake. if you did the latter, I'd think you'd have to use some sort of gelatin to get it to set up but maybe not, not real familiar with this sort of thing. always make them the standard way either with chocolate rolled in whatever or using cookie crumbs or nilla wafers added in the mix too.

[tokyo]

Ok, so I finally overcame my mental hurdles about baking a perfectly good cheesecake and tearing it apart. The little bites turned out quite good, though I will make a few adjustments next time. I baked the cheesecake Saturday afternoon and finished it up on Sunday. I ended up using this recipe, omitting the steps for the crust.:

Chocolate-Covered Cheesecake Bites

Crust

1 cup graham cracker crumbs
1/4 cup chopped pecans
1/4 cup butter,melted

Filling

2 packages (8-ounce each)cream cheese,softened
1/2 cup sugar
1 tsp.grated orange peel
1/4 cup sour cream
1/2 tsp.vanilla
2 eggs

Coating

24-ounces semisweet chocolate,chopped

Heat oven to 300 degrees.Line 8-inch square pan with heavy duty foil so foil extends over sides of pan.Spray foil with cooking spray.In small bowl,mix crust ingredients.Press in bottom of sprayed foil lined pan.

In large bowl,beat cream cheese until smooth.Add remaining filling ingredients,adding eggs one at a time; beat until smooth.Pour filling over crust..

Bake 40 to 45 minutes or until edges are set.Center will be soft but set when cool. Turn oven off, open door, and let cool to room temp. Freeze cheesecake about 2 hours or until firm.

Remove cheesecake from pan by lifting foil.Cut into 48 pieces,remove from foil and place on sheet of waxed paper.

In a double boiler,melt coating over low heat,stirring frequently until smooth. Spear each cheesecake bite with fork,dip in melted chocolate to cover bottom and sides,letting excess drip off. Place on waxed paper. Spoon about 1 tsp.melted chocolate over each bite,Smoothing top with back of spoon.Let stand about 20 minutes or until firm.Store in refrigerator.

Thanks all!

[HillJ]

Good for you tokyo! The only finishing difference in my method is I use short metal skewers (which creates less sticking holes) and stick them into a foam base to dry, rather than flat on wax paper so the cheesecake balls can air dry without creating a flat side.

How do they taste?

[tokyo]

I am a *VERY* novice baker/candy maker - I have never even heard of foam bases for such things. But, I am thinking about making a trip to a candy supply store, since lately I seem to be experimenting more with chocolate-covered Things. I like the metal skewers idea. Toothpicks are a bit of a pain.
The cheesecake was fine. I have never been very successful with getting a creamy texture, and I've really shied away from making cheesecakes very often as a result. I just read another thread with several helpful tips on achieving that creaminess, and I plan on implementing them next time. Otherwise, the flavor was what I was looking for.

[HillJ]

Candy supply store should carry both the tempering/metal skewers in a pkg of 4-6 and the foam base as well. My candy making is limited to a few perfected and many still in the "perfection stage" .... I tried making the cheesecake pops in warm weather and it was a disaster--so live & learn! Still fun.

[chowser]

You can get the creamy texture by using a waterbath but I think the sturdier texture you get w/out is better suited for your purposes. I don't know if you want to make what you're doing easier but you could flip the cheesecake pieces upside down on a wire rack and then pour the chocolate over the top to cover. When hardened, flip it back over. You don't have to worry about the skewers (and it falling off) but could just add the toothpick in the end.

[jvanderh]

yum :-)

[Hank Hanover]

It isn't really a truffle as far as I am concerned but these are still good bon bons.

Cookies and Cream Truffles

Mix pulverized Oreos with cream cheese. Roll in balls and dip in dark or milk chocolate.

If you don't want to dip in chocolate, you could always roll them in more oreos, nuts, fondant, coconut or even cocoa powder.

[The Dairy Queen]

There's a whole subdiscussion of the cream cheese/oreo "truffles" in the dirty recipes thread: http://chowhound.chow.com/topics/5770...

~TDQ

[tokyo]

Yes, those little oreo balls are quite good. However, I'm looking for something without the oreo part - just cream cheese flavor for the filling.
Thanks!

[jvanderh]

I think the issue is you need the cream cheese soft and warm to combine it with other things, and you need it hard and cold before you can cut it.

[HillJ]

http://thebitessite.com/recipe-cheese...

What I think will address your quick method request are what's called cheesecake lollipops. They are simple to make and very adaptable to dippings and fillings. Good luck!

[tokyo]

Ha! That is the exact recipe that I have! It is still a two day process. Maybe baking is really the only way to achieve the right texture. Mixing cream cheese with sugar would achieve the flavor I'm looking for, but you have to do/add something to make it hold up to dipping.
Obviously, if I had a candy mold, it would eliminate a few steps.
Thanks for the reply.

[HillJ]

tokyo, when I make these I create the balls, place on a stick, place those in a foam stand and let the refrig quick set the ball and then I dip them a few hours later. I'm not sure I understand why it would take you two days to make them (unless you're making 1,000 (smile)

A quick method entails buying a premade cheesecake. Would you consider that shortcut?
http://www.foodnetwork.com/recipes/ai...
this is one example where a cheesecake was bought first.

[tokyo]

It's the initial step that I'm having a mental block with. Baking a whole cheesecake, letting it cool to room temp, then regfrigerating "3 hours or up to overnight". *THEN* scooping out into little balls and refrigerating again. I would rarely have a day where I could complete all the steps. I would have to stick the cheesecake in the fridge overnight and finish the process the next day. I'm just not sure I'm that committed to these little treats! :)

[HillJ]

Now I understand! How do you feel about buying a prepared cheesecake and focusing on the dipping, decorations or flavorings?

[tokyo]

I couldn't get a decent prepared cheesecake around here if I wanted! (Plus I'd probably find other plans for it before I start dismantling it into little balls.)
I'm just making sure there isn't another way to get that cream cheese-y flavor inside a chocolate coating without deconstructing a cheesecake.

[biondanonima]

You can make a no-bake cheesecake - I don't like them as much as the real deal, but it can be done. I was making panna cotta last night and noticed a recipe on the back of the gelatin box - just google and you'll find plenty of variations.