Ingredients
20
20 servings
- •2 (8 ounce) packages cream cheese, softened
- •⅔ cup white sugar
- •1 teaspoon almond extract
- •2 eggs
- •12 ounces baking white chocolate (such as Baker's®)
- •2 teaspoons vegetable shortening, or as needed
- •1 (3 ounce) package sliced almonds
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
- Combine cream cheese, sugar, and almond extract in a bowl and whip using an electric mixer on low speed until combined. Beat in eggs 1 at a time. Pour into the prepared pan.
- Bake in the preheated oven until set, 30 to 35 minutes. Remove from the oven and let cool for 1 hour; refrigerate for at least 3 hours more.
- Scoop cheesecake into small balls using a melon baller or a tablespoon-sized scoop. Place on a wax paper-covered cookie sheet. Freeze cheesecake balls, 8 hours to overnight.
- Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in shortening until consistency is smooth and easy to work with.
- Dip each cheesecake ball into chocolate to coat; replace on the cookie sheet. Garnish with sliced almonds while chocolate is still warm.
- Refrigerate for 2 hours before serving.
Nutritional Facts
Per 20 servings
- Calories: 231
- Carbohydrate: 18g
- Fat: 16g
- Fiber: 1g
- Protein: 4g
- Sugar: 17g
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