White Chocolate Cheeseball
- 8 oz. cream cheese, room temperature (fat free cream cheese does not hold up well)
- 2 T. light brown sugar
- ¼ cup powdered sugar
- ¾ cup white chocolate chips, melted
- 1¼ cups chopped nuts, divided
Line a round plate with a long piece of plastic wrap and set aside. In your mixing bowl, combine cream cheese, brown sugar and powdered sugar; beat until creamy and smooth, about 1 to 2 minutes. Add melted chocolate and ¼ cup chopped walnuts; continue to beat until thoroughly incorporated. (See “Cook’s Notes” for melting white chocolate.) Using a rubber spatula, scrape out the mixture and transfer it to the previously prepared plate lined with plastic wrap. Working with the plastic wrap, wrap and shape the cream cheese mixture into a ball.
Place the cheeseball in the freezer for about 2 to 2½ hours, or until cold and firm, but NOT frozen. Put the remaining chopped nuts on a plate. Remove the cheeseball from the freezer and carefully unwrap. Roll the cheeseball in the chopped nuts. Place on a serving plate and serve with graham crackers, animal crackers, breadsticks, fruit, etc. Serves 10-14.
Best method to melt white chocolate chips is to place them in a microwave-safe bowl, mix in 1 T. vegetable oil, and microwave on HIGH for 40 seconds. Remove and stir until completely melted. I find it easier to continue shaping the ball while it’s in the freezer; about every 45 minutes.
by Sharon DeLuca, Hebron