Wednesday, June 30, 2010
Lemon Cheesecake Cheese Ball
Need a quick, easy and totally delicious appetizer or dessert idea? Then consider this very, VERY yummy lemon cheesecake cheese ball.
I found this on Annie's Eats and made it for a light dessert after dinner this week. It was enjoyed by the entire family and earns extra points in my book because it is made ahead of time.
If my cheese ball looks a little small that's because it is. I used half a brick of cream cheese (which I had leftover from another recipe) but it was not nearly enough. Definitely go with an entire 8 or 10 oz of cream cheese.
I loved how this tasted with the fresh fruit. The crisp, tart granny smith apple slices goes especially well with the creamy, sweet cream cheese.
8 or 10 oz. cream cheese, slightly softened
2½ tbsp. sugar
Zest of 1 large lemon
4 tsp. freshly squeezed lemon juice
3 graham crackers
Combine the cream cheese and sugar in a medium bowl. Stir together with a spoon or spatula until well combined and smooth. Mix in the lemon zest and lemon juice until smooth. Transfer the mixture to a piece of plastic wrap and shape into a ball, wrapped tightly. Refrigerate until firm, at least 3 hours. Reshape if necessary once firm.
Finely crush the graham crackers in a food processor and transfer the crumbs to a plate or bowl. Roll the cheese ball in the crumbs until evenly coated. Refrigerate until ready to serve.
Source: adapted from Annie's Eats, originally from Kirstin Jackson for NPR