Thursday, July 22, 2010

Lemon Cheesecake Cheese Ball

 Well, for some reason, my "cheese ball" turned into a dip....which was fine, because the flavor of this is superb!  Creamy, light, and refreshing!  It was perfect for a summer girls-get-together.

Lemon Cheesecake Cheese Ball
from Annie's Eats

10 oz. cream cheese
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.

Coarsely crush the graham crackers and transfer the crumbs to a plate or bowl.  Roll the cheese ball in the crumbs until evenly coated.  Refrigerate until ready to serve.

Serve with fresh apple slices, berries, pineapple, vanilla wafers.

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