Cheesecake Balls, Covered in Dark Or White Chocolate
Cheesecake Balls, Covered in Dark Or White Chocolate

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, cheesecake balls, covered in dark or white chocolate. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Cheesecake Balls, Covered in Dark Or White Chocolate is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Cheesecake Balls, Covered in Dark Or White Chocolate is something which I’ve loved my entire life. They are fine and they look wonderful.

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To get started with this particular recipe, we must first prepare a few ingredients. You can cook cheesecake balls, covered in dark or white chocolate using 17 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Cheesecake Balls, Covered in Dark Or White Chocolate:
  1. Prepare CINNAMON SPICE CHEESRCAKE
  2. Prepare 8 ounce packages of cream cheese, at room temperature
  3. Get large eggs
  4. Make ready granulated sugar
  5. Make ready sour cream
  6. Prepare salt
  7. Take fresh lemon juice
  8. Take vanilla extract
  9. Get ground cinnamon
  10. Prepare pumpkin pie spice
  11. Make ready drops of orange food color
  12. Prepare FOR DARK CHOCOLATE COATING
  13. Prepare semi sweet chocolate, chopped or chips
  14. Make ready FOR WHITE CHOCOLATE COATING
  15. Take white chocolate, chopped. I do not recommend white chocolate chips, they do not melt well enough to coat. use good quality white chocolate bars and chop them
  16. Make ready GARNISH
  17. Make ready orange and black sprinkles

Dip balls into chocolate, covering completely. Place back on wax paper and let cool until chocolate has hardened. Store in the fridge for the best taste. Remove the cheesecake balls from the freezer.

Instructions to make Cheesecake Balls, Covered in Dark Or White Chocolate:
  1. MAKE CHEESECAKE
  2. Preheat the oven to 325, spray a 9 inch springform pan with bakers spray. Have a baking pan with sides lined with foil ready to place cheesecake on
  3. In a large bowl beat the cream cheese until smooth.
  4. Add the eggs and beat after each egg, add the sugar and beat until creamy about 1 minute
  5. Add sour cream, vanilla, cinnamon, pumpkin pie spice, salt, and .lemon juice, beat just until smooth, don't overneat
  6. Add drops of orange food color until you get color you like and mix unto uniform in color
  7. Pour cheesecake into prepared springform pan
  8. Wrap foil around sprinform pan to protect it, and place in foil lined pan. ( no water bath needed for this cheesecake ) Bake for about 50 to 60 minutes until there is just about set. It should have a very slight jiggle in center, don't overcook but be sure it's almost firm as it will be rolled into balls. Cool on rack , keep foil on pan. Cool to room temperature then cover and refigerate until very cold, overnight
  9. To make cheesecake balls. Line a baking sheet or plates with foil. Remove cheesecake from refigerator and remove springform pan side
  10. Cut or scoop the cheesecake into 1 inch balls. If you roll them with your hands , scoop into palm and roll quickly. They are easier to work when cold. Drop onto prepared foil pan, continue with entire cheesecake. Cover pan and freeze until balls arefrozen, at least 2 hours or overnight
  11. MAKE DARK CHOCOLATE COVERED CHEESECAKE BALLS.
  12. Using half of cheesecake balls, keep remaining frozen. Melt semi sweet chocolate until smooth.Have sprinkles ready
  13. Working quickly either with a skewer or a fork and spoon dip each cheesecake ball in chocolate to coat, let excess drip off and place on foil lined pan. Add sprinkles while chocolate is wet. Freeze to set
  14. FOR WHITE CHOCOLATE COVERED CHEESECAKE BALLS
  15. Melt white chocolate until smooth. Have sprinkles ready to use
  16. Using a skewer or fork and spoon dip remaining frozen cheesecake balls in whitchocolate, letting excess drip off and dropping onto foil lined plates or pan. Add sprinkles while chocolate is wet, freeze until set
  17. When frozen cheesecake balls can be put in freezer bags to store infreezer
  18. To serve defost in refigerator and serve thawed allowing to warm to room temperature for 15 minutes for best flavor

Place each ball on a fork and dip into the ganache mixture, tapping on the side of the dish to remove the excess chocolate. Melt white chocolate and shortening using the same method. Crush the oreos in a food processor to a fine crumb. Add the cream cheese and knead until all the crumbs are completely incorporated into the cream cheese. Roll the mixture into balls at whatever size you desire.

So that is going to wrap this up with this exceptional food cheesecake balls, covered in dark or white chocolate recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!