Lemon Cheesecake Cheese Ball


10 oz. cream cheese, softened enough to stir
3 Tablespoons granulated sugar
zest of 2 meyer lemons OR 1 large lemon
4 teaspoons freshly squeezed lemon juice
1 graham cracker sheet, coarsely crushed
1. Combine cream cheese and sugar in bowl. Stir together with a spoon or spatula until well combined and smooth.
2. Mix in lemon zest and lemon juice until smooth.
3. Transfer mixture to a piece of plastic wrap and shape into a ball, wrapped tightly. Refrigerate until firm, at least 3 hours.
4. Coarsely crush the graham cracker and transfer to a plate or bowl. Roll the cheese ball in the crumbs until evenly coated. Refrigerate until ready to serve. Serves about 6.

*If you have a large group, I would double the recipe. This serves 10-12 people


20 oz. cream cheese
1/3 cup granulated sugar
zest of 4 meyer lemons or 2 large lemons
2 1/2 Tablespoons freshly squeezed lemon juice
2 graham cracker sheets, coarsely crushed
Same as above, except after mixing together, divide mixture into two cheese balls. Refrigerate at least 3 hrs. Roll each ball into the graham cracker crumbs until well coated. Refrigerate until ready to serve.

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