Stack bite-sized lemon cheesecake bites like a tower of snowballs ready for a snowball fight, or in this case, a lemon cheesecake truffle-eating contest.
Ingredients
16 ounces cream cheese, softened
1 cup confectioners' sugar
Zest of 2 lemons, grated
1 1/2 teaspoons chopped candied ginger (optional)
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
1 cup crushed gingersnaps, for coating
Instructions
Using a stand mixer or a bowl and a spatula, mix together the cream cheese, sugar, lemon zest, candied ginger, if using, lemon juice, and vanilla extract. Roll into twenty 1-inch balls, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
Before serving, roll each ball in the gingersnaps to coat.
Tip: Zest the lemons over your mixing bowl; when they're zested, the lemon oil is released, which will add more lemon flavor to your recipe.
Excerpted from Great Balls of Cheese, © 2013 by Michelle Buffardi. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.