Lemon Cheesecake Cheese Ball

Ingredients:

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

Directions

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

Ingredients:

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

Directions

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.