I don’t know why it took me all these years to think of this trick for perfectly shaped cheeseballs!
Line a bowl with Saran Wrap or parchment paper or a Ziplock baggie, spoon in the cheeseball after mixing, set a saucer on top, and flip the whole thing over. Remove the bowl, and you’re left with a perfectly shaped cheeseball that’s already covered for keeping in the fridge until party time! You won’t have sticky cheese fingers anymore if you use this trick! Ta-da!
Here’s my cheeseball recipe (dump it all in the stand mixer and mix it up):
2 pkg. softened Philadelphia cream cheese (don’t skimp on the cream cheese – buy the good stuff)
12 oz sharp cheddar, shredded
8 oz. pepper jack, shredded
1 Tbl dry ranch dressing mix (purchased or homemade)
1.5 tsp garlic powder
1 tsp onion powder
.25 tsp black pepper
.5 tsp salt
3 Tbl sour cream
1 Tbl Worcestershire sauce
Optional: add pecans and dried cranberries or crispy fried bacon and green onions to take this to the next level