Ingredients:
- 16 oz (450 g) Full-Fat Cream Cheese, softened
- 4 oz (115 g) Goat Cheese (Chèvre) or Mascarpone, softened
- 1 cup (100 g) Sharp White Cheddar, grated
- 2 Tbsp Mayonnaise (full-fat)
- 1 tsp Worcestershire Sauce
- 3 Tbsp Fresh Chives, finely chopped
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Freshly Ground Black Pepper
- 1/4 tsp Fine Sea Salt
- 1/2 cup (120 ml) Everything Bagel Seasoning
Instructions:
- Soften Cheeses: Ensure the cream cheese and goat cheese/mascarpone are fully at room temperature (this takes about 30–45 minutes).
- Combine Creamy Bases: Place the softened cream cheese and goat cheese/mascarpone into the bowl of an electric mixer. Beat on medium speed until smooth, fluffy, and completely combined—scraping down the sides frequently.
- Add Wet Ingredients: Beat in the mayonnaise and Worcestershire sauce until just incorporated. Do not overmix.
- Fold in Savory Elements: Switch to a rubber spatula. Gently fold in the grated sharp cheddar, chopped chives, garlic powder, onion powder, pepper, and salt. Mix just until everything is evenly distributed.
- Prepare for Shaping: Lay out a large piece of cling film (about 30 cm square) on your work surface.
- Form the Ball: Scrape the entire cheese mixture onto the centre of the cling film. Gather the edges of the film and twist the top, gently molding the mixture into a neat sphere, about 4-5 inches in diameter.
- Chill Firmly: Place the wrapped cheese ball in the refrigerator for a minimum of 2 hours, or up to 48 hours, until it is very firm to the touch.
- Prepare the Coating: Spread the Everything Bagel Seasoning evenly on a shallow plate or baking tray.
- Coat the Ball: Unwrap the chilled cheese ball and gently roll it in the seasoning mixture, pressing lightly to ensure the seasoning adheres completely and evenly to all sides.
- Serve: If the ball has softened during coating, return it to the fridge for 15 minutes. Place the coated cheese ball on a serving plate, surrounded by your favourite dippers. Serve cold.