I saw this posted on a forum I go to, no recipe just a picture that sparked a major drool fest, thanks Ginny! I decided to use a vanilla bean cheesecake base. The thing is with DH so busy studying so much I wasn't about to get my cheesecake. You see, I don't make cheesecake, maybe once in a blue moon, if even. It's not that I can't, it's just that DH can, and he does, very well. SO, I choose to say "I can't". I seriously debated whether or not I should make this filling. Why ruin an 8 year streak right? But I wanted these Cheesecake Bombs, so there you go. The cheesecake filling recipe I used is below. I had some trouble with the chocolate, due to my laziness I didn't want to temper any chocolate. In the end I should have just got out good chocolate and tempered it because I ruined the first batch of store bought chocolate I melted in the microwave because I added cream and it seized on me. The second batch was so dry and tough I stirred in some ghee to smooth it out, that made it perfect, but still. (And any excuse to use ghee right?) I wanted to avoid shortening, because I didn't want to have to go to the store and we don't use shortening.
Give Peas A Chance Cherry Cheesecake BombsMaraschino cherries with stems
Vanilla bean cheesecake filling completely cooled- recipe follows
Chocolate to coat
2-3 teaspoons Ghee if you're not using a chocolate that will be tempered
Graham cracker crumbs (optional)
- Drain the cherries on a paper towel and dry them as much as you can.
- Take a scoop of cheesecake filling and mold it around the cherry.
- I used gloves, I can't tell you how much I love my disposable gloves- they make everything so easy, peeling chilies, rolling meatballs and matzo balls. Anyway.
- Freeze these until firm.
- Melt the chocolate and stir in the ghee so it's smooth and dip the cheesecake bombs in it.
- Place on a rack or wax paper to set. I placed some of them on top of graham cracker crumbs to set.
Give Peas A Chance Vanilla Bean Cheesecake
(this made enough for the cherry cheesecake bombs and Buttermilk Cherry Cheesecake ice cream. We ate some also.)
3 packages of cream cheese (softened and NOT fat free)
1/2 cup sugar (I used Vanilla Bean Specialty Sugar)
1 tablespoon vanilla extract
1 tablespoon flour
1/2 cup sour cream
- Beat the cream cheese until smooth in a stand mixer. Or use a hand mixer.
- Add sugar, vanilla, flour and extract. Beat well.
- Beat in sour cream.
- Beat the eggs in one at a time.
- Pour into a pie plate and bake at 325 for about 40 minutes. I baked it a little over to make sure it was firm enough for the ice cream and bombs.
- See how ugly it is? That's because it doesn't matter if it's pretty, no need for a water bath, slowly cooling it or anything to keep the top from cracking for this project.