I was looking for something light and refreshing as an alternative to cake and when I saw this I knew it would be perfect. The hint of lemon really makes this cheesecake refreshing and palate cleansing. It almost fools you into thinking you aren’t eating a heavy cheesecake! I decided that I would make one large cheese ball just for presentation sake. I also added more lemon juice because I wanted to be able to smell a bit of lemon as you brought the fruit to your mouth. Even with adding an extra tablespoon it is still not overpowering.

Lemon Cheesecake Cheese Ball

20 ounces of  cream cheese

Zest of 3 lemons

3 1/2 Tbsp. of fresh lemon juice

1/3 cup sugar
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5 graham crackers

Stir cream cheese and sugar in a medium bowl until there are no lumps.  Add lemon juice and zest and stir until smooth.

Transfer mixture to a piece of plastic wrap and form into a ball. Wrap tightly and refrigerate till firm, at least 3 hours but can be left overnight. Don’t worry if it doesn’t form into a perfect ball. After refrigeration you can reshape it again. I also tightened the plastic wrap to help keep its shape.

Crush graham crackers and set on to a plate. Roll cheese ball into crumbs until evenly coated. Refrigerate until ready to serve.

Source : Originally seen on Annie’s Eats , adapted from Kirstin Jackson for NPR