Lemon-Ginger Cheesecake Truffles

Jason Wyche
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.

Yield: 
Makes about 20 truffles
  • Nordic cuisine: Leave the herring, take the taco quiche

    With almost 800 pages of recipes and striking photography, Magnus Nilsson's The Nordic Cookbook is the definitive work on the food cultures of his native land. He spoke with Melissa Clark about the impact winter has on the Nordic countries, the common source of everyone's family herring recipe, and the enduring popularity of taco quiche.

Top Recipes

Reviving an 8,000-year-old winemaking tradition in Georgia

John Wurdeman studied music and art before becoming a winemaker in the country of Georgia. His winery, Pheasant's Tears, has revived an 8,000-year-old Georgian winemaking tradition. He tells Melissa Clark what brought him there, the myriad varieties of Georgian wines, and the integral part they play in that country's meals.