Creamy Almond Cheesecake Truffles

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Ingredients:

• 1 and 1/2 cups almond flour
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 12 oz white chocolate chips
• 1/3 cup heavy cream

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix together almond flour and sugar. Stir in melted butter until mixture is crumbly but well combined.
3. Press the mixture evenly into the bottom of the prepared pan.
4. In a large bowl, beat cream cheese until smooth and creamy. Gradually beat in sugar until well combined. Beat in eggs and vanilla extract until mixture is smooth and creamy.
5. Pour the cream cheese mixture over the almond flour base.
6. Bake for 35-40 minutes or until the edges of the cheesecake are set but the center is still slightly jiggly.
7. Remove from oven and let cool completely. Place in the fridge to chill for at least 2 hours or overnight.
8. Once chilled, remove the cheesecake from the fridge and use a small cookie scoop to form 1-inch balls of cheesecake. Place them onto a cookie sheet lined with parchment paper and insert a toothpick into each ball. Freeze for 30 minutes to an hour.
9. In a microwave-safe bowl, melt the white chocolate chips and heavy cream together in 30-second intervals, stirring after each interval until fully melted and smooth.
10. Remove the cheesecake balls from the freezer and dip them into the melted white chocolate. Place them back onto the parchment-lined cookie sheet and remove the toothpick. Return the cheesecake truffles back to the freezer for another 10-15 minutes or until the white chocolate has hardened.
11. Once hardened, remove the cheesecake truffles from the freezer and serve. Keep stored in the fridge in an airtight container until ready to serve.