Thursday, February 25, 2010

Lemon Cheesecake Ball

This is truly a prefect dessert to go with heavy appetizers. It is light, fresh and best of all, lemon!

Adapted from Annie's Eats, Originally from NPR


10 ounces cream cheese
zest if one large lemon
4 teaspoons tablespoons fresh lemon juice
2 1/2 tablespoons sugar
dash of vanilla extract
3 graham crackers
graham crackers/fresh fruit for serving


Stir cream cheese and sugar together in a medium sized bowl until well blended. Add lemon zest, juice and vanilla extract 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. **Next time I will add 1 or 2 more teaspoons.

Form the lemon and cheese mixture into round ball on plastic wrap and wrap up. 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.

Crush graham crackers and put on a plate. Set aside. Form cheese ball again. Roll until well-coated with crumbs. Refrigerate until ready to use.

One year ago: Crispy Black Bean Tacos with Feta and Slaw

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