lemon cheesecake cheese ball

I came across this article on NPR when I was looking for recipes using fava beans.  I was really intrigued by the cheese ball concept.   Growing up cheese and crackers were big in our house.  Typically we had cheese I liked but, every once in awhile that really weird pinky orange very smelly cheese ball covered in nuts would come out.  The smell alone would have me running from the room.  That was my only experience with a cheese ball so, the idea of a sweet cheese ball with a cream cheese base seemed like the perfect combo to get me over my fear.  I have had this book marked for quite some time and never had an occasion to make it.  I was asked to bring fruit to out Mother's Day brunch and I realized the occasion had finally arrived.  I really thought the kids would look at it as a frosting dip and eat up fruit but, they would not even try it.  All the adults seemed to enjoy it.  It is sweet and creamy yet, tart and is perfect on both fruit and graham crackers.

lemon cheesecake cheese ball

adapted: npr

10 ounces reduced fat cream cheese; room temperature

zest of 1 large lemon

juice of large lemon (~2 tablespoons)

2 1/2 tablespoons sugar

5 graham crackers; finely crushed

Mix cream cheese and sugar together in a medium sized bowl until there are few lumps. Add lemon zest and juice, and combine until smooth.

Form the lemon and cheese mixture into a round ball and wrap in wax-coated parchment paper. 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.

Reform cheese mixture into a ball.  Roll cheese ball in the graham cracker crumbs until the ball is well-coated with crumbs. Refrigerate until ready to use.  Serve with fresh fruit and graham crackers.