Instructions:
1. Prepare the Cheesecake Filling:
- In a medium mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy.
- Add the powdered sugar and continue mixing until fully incorporated and the mixture is fluffy.
- Add the vanilla extract, salt, and crushed graham crackers, and mix until combined.
- Slowly add the raspberry puree, mixing gently until the filling has a beautiful pink color and the flavors are evenly distributed.
2. Form the Cheesecake Balls:
- Once the mixture is well combined, scoop small amounts of the filling (about 1 tablespoon each) and roll them into balls. Use your hands or a small cookie scoop.
- Place each ball on a baking sheet lined with parchment paper.
- Once all balls are formed, place the baking sheet in the freezer for about 30 minutes to firm up the balls, making them easier to dip in the white chocolate.
3. Prepare the Raspberry Layer (optional but recommended):
- In a small saucepan, heat the raspberry puree over medium heat. Add the sugar (if using) and stir occasionally. Bring it to a simmer and cook for 5-7 minutes, allowing the sauce to reduce and thicken.
- Once it thickens, set it aside to cool slightly.
4. Coat the Cheesecake Balls in White Chocolate:
- While the cheesecake balls are chilling, melt the white chocolate chips in a heatproof bowl over a double boiler or in the microwave, stirring every 20 seconds until smooth and melted.
- Take the chilled cheesecake balls out of the freezer and dip each one into the melted white chocolate, ensuring they are fully coated. You can use a fork or spoon to help with the dipping process.
- After coating, return the balls to the parchment paper-lined baking sheet and place them back in the freezer for an additional 10 minutes to set the chocolate.
5. Add Raspberry Garnish (optional):
- Once the white chocolate has set, drizzle the raspberry reduction over the cheesecake balls for an extra burst of raspberry flavor.
- You can also sprinkle some crushed graham crackers on top for added texture and flavor, or top with a fresh raspberry for a beautiful presentation.
6. Serve and Enjoy:
- These cheesecake balls can be stored in the refrigerator for up to a week or frozen for longer storage. They are best served chilled, so enjoy them straight from the fridge!
Methods and Techniques:
1. Cream Cheese Base:
The key to the creamy texture of these cheesecake balls is using softened cream cheese. Be sure to let it sit at room temperature for about 30 minutes before mixing to ensure it blends smoothly into the filling.
2. White Chocolate Coating:
Melting white chocolate can be tricky because it has a tendency to seize up if overheated. Use a double boiler for even, gentle heat, or microwave in short bursts and stir frequently.
3. Freezing the Balls:
Freezing the cheesecake balls before dipping them in chocolate ensures they hold their shape and don’t fall apart during the dipping process.
4. Raspberry Puree:
For the raspberry layer, using fresh or frozen raspberries is ideal. Blending them with a little sugar creates a smooth puree that complements the richness of the cheesecake. Reducing the puree into a thicker sauce intensifies the raspberry flavor.
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