Lemon Cheesecake Cheese Balls

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From http://www.npr.org/templates/story/story.php?storyId=121758037

This sweet yet lightly tart lemony cheese ball is a refreshing surprise at the end of a long meal with a glass of sparkling moscato, or served alongside savory offerings at an hors d'oeuvres party. Serve with thickly sliced, crisp apples and graham crackers instead of bread or savory crackers. Your guests will never look at cheese balls the same way again.
20 ounces cream cheese
3 medium lemons, zested
2 1/2 tablespoons fresh lemon juice
1/3 cup sugar
5 graham crackers
1. Stir cream cheese and sugar together in a medium sized bowl until there are few lumps. Add lemon zest and juice, and combine until smooth. Although it is a sweet cheese ball, the lemon should taste zingy and fresh. Add more lemon juice if you prefer it more tart.
2. Form the lemon and cheese mixture into two round, evenly sized pieces and wrap in wax-coated parchment paper. This cheese mixture is especially soft, so making a perfect ball shape may not be possible until the mixture is chilled completely. Refrigerate for at least three hours or overnight.
3. Crush graham crackers and put on a plate. Set aside. Form cheese balls into two ball shapes. Roll cheese balls one at a time until the balls are well-coated with crumbs. Refrigerate until ready to use.

4. Makes two 8-ounce cheese balls; serves 10 to 12.
Dish   Dessert

Dawn Knowlton

Member since Jan 2010

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