DEEP-FRIED CHEESECAKE BITES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 18 servings
Number Of Ingredients 13
Steps:
- For the cheesecake mixture: Line a baking sheet with wax paper. Beat the cream cheese until smooth in a stand mixer fitted with the paddle attachment. Add the sugar, vanilla and graham cracker crumbs and beat until well combined. Scoop 1-tablespoon balls of the cheesecake mixture onto the prepared baking sheet. Freeze for about 30 minutes.
- For the strawberry sauce: Meanwhile, combine the strawberries, sugar and lemon juice in a medium saucepan over medium-high heat. Cook, stirring often, until the sugar is dissolved and the berries begin to break down and to give off their juices, 5 to 7 minutes. Transfer to a blender or food processor and puree until smooth. Strain through a fine-mesh sieve to remove the seeds. Set aside.
- For the batter: Heat 2 inches of vegetable oil in a deep, heavy-bottomed pot over medium heat until the oil registers 350 degrees F on a deep-frying thermometer. Line a baking sheet with paper towels and set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the milk and whisk until smooth.
- When the oil is ready, remove the cheesecake balls from the freezer. Working in batches, add the cheesecake balls to the batter a few at a time, turning to coat. Remove from the batter, allowing excess to drip off, and then carefully add to the oil. Fry, turning occasionally, until golden brown, 2 to 3 minutes per batch (allow the oil to return to temperature between batches). Remove from the oil with a slotted spoon and drain on the paper towels.
- Serve warm, with strawberry sauce.
DEEP FRIED CHEESECAKE
Make and share this Deep Fried Cheesecake recipe from Food.com.
Provided by sheri77
Categories Cheesecake
Time 25m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- cut already made cheesecake into 20 pieces. or however many of these you decide to make.
- Beat milk and egg together to make the egg wash.
- Lightly moisten each spring roll wrapper with the egg wash.
- Place a piece of cheescake in the middle of the wrapper. Fold top of wrapper down over the cheesecake, and both sides towards the middle. Roll each piece towards you until it is completely rolled up. give it a gentle squeeze to make sure the dough is sealed completely.
- Place 'eggroll' in heated oil pan and fry until lightly browned (about 15 seconds each side).
- Using tongs remove from oil and place in bowl of cinnamon sugar to coat.
- Serve with ice cream and drizzled caramel or chocolate.
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- Cut the frozen cheesecake into small 1 inch squares. If the cheesecake as a thick graham crack crust, trim off some of the crust so that most of the insert will be the cheesecake mixture. Place the frozen cheesecake pieces into the freezer until you’re ready to fry them.
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- Cut the frozen cheesecake into small 1-inch squares. The cheesecake I used had a graham cracker crust about 1/4"-inch thick. I trimmed the crust down to about 1/8-inch so the center would be mostly cheesecake, but this is an optional step. Keep the cheesecake cubes in the freezer until you’re ready to fry them.
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