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.
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
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.
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