Easy Cheese Ball Recipe

A cheese ball looks like you put in far more effort than you actually did. Mix, shape, chill. That is genuinely it, the fridge does the rest, and what comes out tastes like it came from a proper deli.

I made my first one for a New Year’s Eve party years ago, assuming it would be complicated. It was gone in forty minutes and someone asked if there was another one coming. There was not. I have never made that mistake again, now I always make two.

Ingredients you will need

For the cheese ball

• 500g full-fat block cream cheese, at room temperature
• 1 1/2 cups sharp cheddar, freshly grated
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 2 tablespoons fresh chives, finely chopped
• Salt and cracked pepper to taste

For the coating

• 3/4 cup pecans or walnuts, toasted and roughly chopped
• 2 tablespoons fresh chives or parsley, finely chopped

Serves 10 to 12 as part of a party spread. Bring the cream cheese to full room temperature, block cream cheese not the spreadable tub kind, or you will end up with a lumpy cheese ball.

How to make a cheese ball step by step

1. Place the room-temperature cream cheese, grated cheddar, Worcestershire sauce, garlic powder, smoked paprika and chives in a large bowl. Season with salt and pepper. Beat with a hand mixer or wooden spoon until smooth.
2. Taste and adjust the seasoning. This is the moment to add more garlic, paprika or salt before shaping.
3. Lay a large piece of plastic wrap on the bench. Scrape the mixture onto the centre and shape into a rough ball using the wrap. Twist the ends to compress. Refrigerate for at least 2 hours, or overnight.
4. Toast the nuts in a dry frying pan over medium heat for 2 minutes until fragrant. Cool, chop roughly, combine with the extra chives on a flat plate.
5. Unwrap the chilled cheese ball and roll it firmly through the coating, pressing gently so it adheres all over.
6. Place on a board with crackers, sliced baguette and vegetable sticks. Serve immediately or return to the fridge.

Cheese Ball Recipe

Recipe by Ella McKenzieCourse: Party Food, AppetiserCuisine: AustralianDifficulty: Easy

Servings

12

people

Prep time

15

minutes

Cooking timeminutes

Calories

185

kcal

Total time

135

minutes

A creamy, flavour-packed cheese ball made with cream cheese and sharp cheddar, rolled in toasted pecans and fresh herbs. The easiest impressive party food you will ever put on a platter.

Ingredients

• Cheese Ball

• 500 g full-fat block cream cheese, at room temperature

• 1 1/2 cups sharp cheddar, freshly grated

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• 2 tablespoons fresh chives, finely chopped

• Salt and cracked pepper to taste

• Coating

• 3/4 cup pecans or walnuts, toasted and roughly chopped

• 2 tablespoons fresh chives or parsley, finely chopped

Directions

• Bring cream cheese to room temperature, at least 30 to 45 minutes on the bench before starting.
• Mix cream cheese, cheddar, Worcestershire, garlic powder, paprika, chives, salt and pepper until smooth.
• Taste and adjust seasoning. Shape into a ball in plastic wrap. Refrigerate for at least 2 hours.
• Toast pecans in a dry pan for 2 minutes. Cool, chop and mix with chopped herbs on a flat plate.
• Unwrap chilled cheese ball and roll through the nut and herb coating, pressing gently to adhere.
• Place on a serving board with crackers, sliced baguette and vegetable sticks. Serve immediately.

Notes

• Room temperature cream cheese is non-negotiable: Cold cream cheese makes a lumpy cheese ball. Give it a full 45 minutes on the bench before you start.
• Grate your own cheddar: Pre-shredded cheese is coated in starch and does not mix smoothly. Block cheddar grated fresh makes a much better cheese ball.
• Make two: Seriously. One cheese ball is never enough at a party. Double the recipe and make two.
• Make ahead: Shape and wrap the cheese ball up to 3 days ahead. Roll in the coating just before serving so it stays fresh and crisp.

If it goes wrong: too soft to shape means the cream cheese was too warm, chill 30 minutes and try again. Lumpy means the cream cheese was too cold to start with. Coating not sticking means it dried out in the fridge, let it sit 5 minutes at room temperature before rolling.

Other coatings: crispy crumbled bacon instead of nuts for something intensely savoury. Everything bagel seasoning for a sesame, poppy seed and onion crust. Serve on a wooden board with water crackers, sliced sourdough and vegetable sticks, it holds up at room temperature for up to two hours.

Storage: shape and wrap up to 3 days ahead, roll in coating just before serving. Uncoated, it freezes for up to a month, thaw overnight then coat fresh. Leftovers keep 5 days, spread on toast or stir through scrambled eggs.

Frequently asked questions

Put this in your party food rotation and it will stay there permanently. Fifteen minutes of effort, zero stress on the day.

Happy cooking from my Newcastle kitchen.

Ella x