Dessert
Society Bakery's Zinfandel-Swirl Cheesecake Truffles
Truett Hurst Winery
5610 Dry Creek Rd
Healdsburg, CA 95448
truetthurst.com
- RECIPE YEAR: 2019
- RECIPE BY: Society Bakery & Cafe
- YIELD: Serves 30
- PAIRS WELL WITH: Truett Hurst Luci Zinfandel
What a combination! Cheese, wine AND chocolate. These sweet treats are perfect for pairing with a wine tasting or serving as a dessert. Zinful plum jam may be purchased at Society Bakery & Cafe in Sebastopol, 707-861-9665.
Ingredients:
- 4 packages (each 8 ounces) cream cheese, at room temperature
- 5 eggs
- 2 cups sour cream, at room temperature
- 1 1/2 cups sugar
- 2 tablespoons cornstarch
- 2 vanilla beans, split, seeds scraped and reserved, or 1 1/2 teaspoons vanilla extract
- 1 teaspoon fresh lemon juice
- 1 jar (10 ounces) zinful plum jam
- 1 1/2 pounds fine melting chocolate, such as Scharffen Berger or Valrhona
Directions:
Preheat the oven to 350ºF. Bring a saucepan of water to a boil. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the eggs one at a time and beat until blended. Add the sour cream and beat until smooth. Add the sugar, cornstarch, vanilla and lemon juice and beat until smooth, about 2 minutes. Pour the batter into a springform pan. Pour the jam into a 12-inch piping bag and pipe rings of jam into the cheesecake batter. Using a rubber spatula, swirl the jam through the entire cake. Cover the bottom of the springform pan with aluminum foil and place in a roasting pan large enough to prevent the sides from touching. Place in the oven and carefully pour boiling water into the roasting pan to reach halfway up the sides of the springform pan to create a water bath. Bake for 20 minutes, then reduce the oven temperature to 300ºF. Continue baking until the cheesecake is set, 40 to 55 minutes. Remove the springform pan from the water bath, remove the foil and let the cheesecake cool completely at room temperature, then release the pan sides and remove the rim. Cover and refrigerate overnight. Line 2 cookie sheets with parchment paper. Using a melon baller, scoop rounds of the chilled cheesecake onto one of the prepared cookie sheets and place in the freezer. In a double boiler, melt the chocolate, then remove from the heat. Using a toothpick, dip the cheesecake balls into the chocolate. Place the truffles on the second prepared cookie sheet to dry, then cover tightly and refrigerate until ready to serve.
