Fried Cheesecake Recipes

DEEP-FRIED CHEESECAKE BITES

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.

FRIED CHEESECAKE BARS RECIPE BY TASTY

Steps:

• In a large bowl, use an electric mixer to combine the cream cheese, lemon juice, and vanilla extract.
• Once smooth, use a spatula to scrape down the sides of the bowl, then add the sugar and heavy cream. Mix on high speed for about 2 minutes, or until the batter is thick and smooth.
• Pour batter into a 13x9-inch (33x23-cm) baking dish lined with parchment paper. Use a spatula to spread the batter evenly and make the top as level as possible.
• Freeze for four hours.
• Fill a gallon-size plastic bag with the graham crackers. Use a rolling pin or meat mallet to crush the graham crackers until they are super-fine crumbs.
• Pour the flour, eggs, and graham cracker crumbs into 3 separate medium bowls.
• Heat the oil in a large pot until it reaches 350°F (180°C).
• Remove the cheesecake batter from the freezer and use the parchment paper to lift it out of the pan. Cut the cheesecake into 12 4x3-inch (10x7-cm) bars.
• Take a piece of cheesecake and toss it in the flour. Tap off any excess flour, dip the piece in the egg, and then toss it in the graham cracker crumbs. Dip it back in the egg again, then toss in the graham cracker crumbs once more. Repeat with the remaining cheesecake pieces.
• Fry the breaded cheesecake, 2 or 3 bars at a time, until golden brown, 30-60 seconds.
• Drain the cheesecake bars on a wire rack or paper towels.
• Serve with strawberry sauce, whipped cream, and powdered sugar.
• Enjoy!

DEEP-FRIED CHEESECAKE SPRING ROLL WRAPPER

Steps:

• Cut already-baked cheesecake into uniform pieces approximately 1-by-3 inches in size.
• One large cheesecake will produce about 30 slices for deep frying.
• Lightly moisten each spring roll wrapper with the egg wash.
• Blot off excess egg wash with paper towel.
• Place each piece of cheesecake in the middle of a wrapper.
• Fold top of wrapper down over the cheesecake, and both sides toward the middle.
• Roll each piece of cheesecake toward you until it is completely rolled up.
• Give this "egg roll" a gentle squeeze to make sure the dough is sealed completely.
• Using a deep frying pan, heat at least 3 inches of oil to 365°F.
• Dip the corner of one "egg roll" in the heated oil.
• If the oil sizzles, it is ready.
• If not, heat the oil a little longer.
• When the oil is ready, gently release "egg rolls" into the oil and allow to brown lightly, approximately 10 seconds.
• Using tongs, remove the golden-brown "egg rolls" from the oil.
• Place each "egg roll" in a bowl of cinnamon sugar and coat well.
• Place deep-fried slices of cheesecake on paper towels to cool slightly before serving.
• (I'd use a rack).
• Caution: These will be very hot.
• Allow to cool at least 5 minutes before serving.
• They can be enjoyed warm or cold.
• (Cinnamon sugar can be made by mixing 2 cups of sugar with 4 teaspoons of ground cinnamon).

FRIED CHEESECAKE

Steps:

• Defrost cheesecake slightly.
• Dip into buttermilk; lift to drain excess liquid.
• Roll into cornflake crumbs, pressing slightly to coat cheesecake completely.
• Refreeze for at least 2 hours.
• Heat peanut oil to 325 degrees.
• Immerse cheesecke completely.
• Deep fry for approximately 1 minute.
• serve with praline sauce: Heat pecans in skillet.
• Add amaretto and reduce.
• Add brown sugar and cream.
• Cook on medium heat and reduce to half.
• Pour over cheesecake.