Cheesecake Bombs

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It was recently suggested that I post a simple recipe for Chocolate Covered Cheesecake Bites — “Just a simple cheesecake dipped in chocolate, Amy.”

Well, I have a hard time keeping things simple and basic like that. My mind starts shooting off in all these creative directions, so the resulting recipes you get are actually scaled down versions of what could have been 🙂 But you can always simplify them even further to make it easier for you to actually get in the kitchen and make them. You’ll see I have added notes below for how to simplify this recipe for yourself.

I’m all about the layers, textures and simple complexity of a dish or dessert. I like to give people something unexpected, for them to have certain expectations (possibly lower than what they should, as my brother says, “Under promise, over deliver”) and then blowing their minds just a little. The lit up expressions on their faces when they “discover” the brilliance of the dessert is one reason why I love being a chef.

These Cheesecake Bombs are layer upon layer — literally, texturally and aromatically speaking. The candied almonds provide the crunch factor and a gentle, caramel scented sweetness. Then comes the “crust” layer which is smooth in texture but with the soft aroma of cinnamon and vanilla. Finally it all comes together with the creamy, rich, tangy cheesecake filling in the centre. Quite the journey.

Leave a comment below and let me know how you got on with the recipe – Amy

Notes to simplify

• Instead of making candied almonds you can use activated almonds (soaked and dehydrated) or just plain almonds out of the bag. However, the texture and flavour of activated almonds is far superior to a plain, out of the bag almond.

• Instead of making them into bombs, you can make it as you would a normal cheesecake in a spring form tin, cut them to size and then half or fully dip in chocolate.

Candied Almonds

( Start by making these as they need soaking and drying time. Alternatively, you can just use activated almonds )

100g ( 1 cup ) almonds, soaked 8 hours and rinsed
50g ( 1/2 cup ) coconut sugar
15g ( 1 tbsp ) maple syrup
Pinch salt

Method

• In a food processor pulse all ingredients to break the almonds down into larger and smaller sizes – some halves, some the size of grains of buckwheat.

• Transfer to a teflex lined dehydrator tray and dry 10 hours, flip onto mesh and dry further 10-15 hours or until crisp and dry.

• Store in an airtight container for several months.

Cheesecake Filling

• • 75g ( ½ cup ) coconut butter, soft
  • 50g ( ¼ cup ) cacao butter, melted
  • 100g ( ¾ cup ) cashews, soaked 4 hours, strained and rinsed
  • 50g ( 3 tbsp ) lemon juice
  • 100g ( ½ cup ) warm water
  • 35g ( ¼ cup ) xylitol or additional 15g ( 1 tbsp ) honey
  • 50g ( scant ¼ cup ) honey
  • ½ tsp vanilla
  Pinch salt

Method

• In a high speed blender combine all ingredients and blend on high speed till smooth.

• Transfer to a shallow bowl or container and set in the fridge till firm – about 4 hours.

• Once firm, roll the mix into 50 pence / 25 cent sized balls and place on a greaseproof lined tray.

• Freeze the balls until solid, about 30 minutes.

• Make the almond crust whilst they are freezing.

Almond Crust

100g ( 1 cup ) ground almond
75g ( ¾ cup ) almond flour
75g ( ¾ cup ) coconut sugar, powdered
35g ( ¼ cup ) lucuma (optional)
4 g ( 1 tsp ) cinnamon

30g ( 2 tbsp ) coconut oil, soft or melted
50g ( ¼ ) water, as needed

Method

• In food processor pulse dry ingredients to combine.

• Add the coconut oil and water and blend just to bring the dough together – it’ll roughly come together in the processor, but not form a ball. Do not over blend.

To Assemble the Bombs

• Roll a ball of crust into a golf ball sized ball.

• Flatten the dough into the palm of your hand and insert a frozen cheesecake ball into the center.

• Fold the sides of the crust up around the cheesecake ball, remove excess crust and roll the whole thing into a ball.

• Repeat until all dough is used and then pop in the fridge to keep it cool and set while you prepare your chocolate to enrobe them.

Chocolate shell

• • 200g cacao paste or pre-made chocolate you enjoy

To Enrobe the bombs

Using pre-made chocolate

• • • Choose a chocolate that you enjoy. Health-wise, the darker, the better. I even use 100% cacao paste sometimes as the bombs are so sweet, the thin chocolate shell doesn’t need to be.
    • Chop it up into small pieces—the smaller they are, the faster they will melt. Pop 1/2 of the pieces into a stainless steel mixing bowl.
    • Fill a sauce pot about 1 inch with water.
    • Put the bowl of chocolate on top; the bowl should not touch the water or it can burn the chocolate.
    • Bring water to a simmer and stir the chocolate constantly, over a low simmer, until it has melted evenly.
    • Once the chocolate is melted, remove from the bowl from on top of the pot and add the remaining 1/2 of the chocolate you chopped up.
    • Stir that chocolate through until it’s all melted.
    • Have the candied ground almonds ready and in a small bowl.
    • The bombs shouldn’t be straight out of the freezer—if they have been frozen, allow to come to cool room temp before enrobing. If they are coming right from the fridge, let them sit at room temp for 10 mins before enrobing.
    • Set yourself up so that the bombs are set to your left (reverse if you are left-handed). Put a fork and your bowl of melted chocolate in front of you, and a tray lined with greaseproof or a Teflex lined dehydrator tray is set to your right.
    • Drop one bomb into the bowl of chocolate.
    • Use your fork to push it into the chocolate and then fish it out—avoid dragging it up the side of the bowl.
    • Tap the fork on the side of the bowl and swipe the bottom of the fork along the edge of the bowl to remove excess chocolate.
    • For aesthetic reasons, take your time to ensure you have removed as much excess as possible, otherwise you will end up with a puddle under your finished truffle.
    • Drop your enrobed bomb into the bowl of candied almonds and coat fully.
    • Lift the bombs out of the almonds, shake off the excess and place on the empty tray to your right.
    • If your chocolate starts to get too thick while you are working with it, simply give it a tiny bit of heat on the double boiler ( or in your dehydrator ) again as before, just to loosen it up.
    • Once all bombs are enrobed and garnished, set the tray in the fridge for about 5 minutes and then allow to set the remainder of the way at room temp.