Red Velvet Cheesecake Cake Truffles
Sometimes even I can’t get rid of an entire cake. I guess it’s partially my fault because I don’t like to take a more-than-half-eaten cake to work. I have my quirks, what can I say.
That amazing Red Velvet Cheesecake Cake that I posted a few weeks ago fell into this predicament. We enjoyed it at a family dinner over at my brother’s house and Z had a piece before leaving Boston, but then there it was, 1/4 of the cake sitting in our fridge just staring at me every time I opened the door. Don’t get me wrong, Hubby and I would have worked our way through the rest of it, but I decided I wanted to try something. I told Hubby about the idea and he didn’t like it one bit.
I threw the rest of the cake straight into my mixer and gave it a whirl. Then I made cake balls just like many of us have done many times in the past. I froze the cake/cheesecake/frosting balls for a while before dipping them in some chocolate. I added the red swirl just for fun using a candy melts pen.
Once the chocolate set up, I gave one to Hubby to see if his original feelings about this idea still held. As usual, I had proven him wrong. By dipping bits of the cake in chocolate, the over-the-top cake became even more over the top. But, by making them small bites, it took away the feeling of over-indulging.
This method will work for any cake or cupcakes you have sitting around that you want to jazz up. I also enjoy that once they’re dipped, they freeze really well.
One Year Ago: Our Kitchen Backsplash
Two Years Ago: White Chocolate Cranberry Cupcakes and Apple Cake
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’m like you and totally try out recipes based on photos! I think goat cheese and fruit are always a perfect combo. The goat cheesecake sounds intriguing!
Looks and sounds amazing! I’m totally with you about photos of food – they are typically what tempt me to make a recipe.
This cake looks DELICIOUS!
I’d never heard of using goat cheese in a cheesecake, but I’m intrigued.
I, too, much prefer pictures. Sometimes you just don’t put the ingredients together in your head the right way and it comes out looking totally different than you expected. I also flip through the book faster and I tend to not find recipes unless there are pics!
i think trying something new without any idea what it should look like it rough. i love pictures but most cookbooks dont seem to have enough. i think thats why i love this blog so much, you take TONS! 🙂
i am very intrigued by this recipe. but i dont eat blueberries or peaches. is it good by itself? or is the fruit greatly needed??
Beeb – It’s similar to any other cheesecake. It was good on it’s own, but the fruit really enhanced the flavor. Are there other fruits you like that you could top it with? Strawberries and blueberries would be great!
Oh yum! I totally want to try this. I love goat cheese (and fruit) and bet this would make an amazing cake!
I like photos too, but sometimes I get a little too into them. Like the other night when I forgot to add raisins to my cinnamon raisin bread because they weren’t in the photo 🙂
Sues
I definitely prefer recipes with pictures but if a description is really good (or intriguing) or if an author points it out as a favorite… or lastly if it’s a source I trust, I go for it. With that said, I’m glad you made it and posted pictures. This cake looks (and sounds) absolutely fantastic!!!
This looks really good. I agree that sometimes I eat with my eyes. I love photos, but not the ones that look almost fake since they are so perfect. That’s why I love food blogs – usually it is just the food as it will be served.
I cook from a lot of different sources, and will try recipes that are appealing without any pics either. Sometimes it is more difficult when I am completely unfamiliar with the dish, though.
Photos! I love yours…the “cake” looks so pretty with it’s white lip and fruit piled high.
~ingrid
Sounds wonderful. I can see how it would be more of a “cheesecake” than a “cheese cake” because there’s such a small amount of flour. As we move into fall, I bet it would be delicious with a topping of figs sauteed with honey… mmm… honey figs and goat cheese!
LOVE goat cheese cheesecake 🙂 peaches and blueberries seem like another good topper (i recently made one with figs and raspberries!)
i really have to bake that cake for my boyfriend who has a milk intolerance. thank you for posting this many recipes with goat cheese 🙂
best wishes, jay, my blog: artandloveandme.blogspot.com