Use a zester to remove the flavorful zest from the lemon peel.
Lemon cheesecake balls are not true cheesecake; they are sweet cheese balls suitable for an appetizer or dessert. The dessert provides a texture and flavor reminiscent of real cheesecake. The balls don't require the involved preparation or cooking required of traditional cheesecakes, allowing you to prepare them quickly using only a few ingredients. Make the lemon balls the day before you need them. Early preparation saves you time later and gives the cheesecake balls a chance to chill and firm up inside the refrigerator over night.
Instructions
1. Cut the cream cheese into 1-inch cubes. Place the cubes in a microwave-safe bowl and heat on high power for 15 seconds or until the cream cheese is soft.
2. Stir the sugar into the softened cream cheese until they are completely combined. Add the lemon juice and stir it into the mixture.
3. Zest one lemon, using a citrus zester to remove only the yellow portion of the lemon skin. Stir the zest into the cream cheese.
4. Cover the bowl with plastic wrap and chill it in the refrigerator for four hours.
5. Shape the chilled cream cheese into a round ball. Make a single large ball or divide the mixture to make two small balls.
6. Crush the graham crackers in a small bowl. Roll the lemon cheesecake ball in the crushed crackers until the outside is thoroughly coated. Place the balls on a small plate to serve.
Tags: cream cheese, cheese into, cheesecake balls, cream cheese into, zester remove
