DEEP FRY CHEESECAKE BITES
I deep fry candy bars and ice cream, why not cheesecake? This is an easy semi-homemade recipe using ready made cheesecake in a container. You also can use leftover or storebought cheesecake.
Provided by Lisa G. Sweet Pantry Gal
Categories Fruit Appetizers
Time 3h15m
Number Of Ingredients 13
Steps:
- 1. Empty cheesecake filling in bowl with almond, zest & sugar. Mix well. Line cookie sheet with wax paper. Make small balls (size of cherry tomatoes).
- 2. Line up on cookie sheet. Freeze for 3-4 hours.
- 3. When cheesecake almost ready to be taken out of freezer. Put graham cracker crumbs in large bowl. Prepare batter. Combine egg, milk and oil in cup, wisk together. In another bowl combine flour, baking soda, and salt. Wisk the wet ingredients into the dry.
- 4. Roll chilled cheesecake balls in graham crackers til all coated. One by one dip balls in batter and gently drop in 375 degree heated oil. Cook only til outside is light golden brown, turning, about 30 seconds to one min.
- 5. Remove with slotted spoon onto paper bag or towels top with powdered sugar or cinnamon sugar! Also nice served with fruit sauce!
DEEP-FRIED CHEESECAKE BITES RECIPE - (4.5/5)
Provided by margiekyle
Number Of Ingredients 14
Steps:
- 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. 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 purée until smooth. Strain through a fine-mesh sieve to remove the seeds. Set aside. BATTER: Heat 2 inches of vegetable oil in a deep, heavy-bottomed pot over medium heat until the oil registers 350°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 CINNAMON CRUNCH CHEESECAKE BITES RECIPE BY TASTY
Here's what you need: cream cheese, vanilla extract, granulated sugar, heavy cream, cinnamon crunch cereal, all-purpose flour, large eggs, canola oil, powdered sugar
Provided by Betsy Carter
Categories Desserts
Yield 45 bites
Number Of Ingredients 9
Steps:
- In a large bowl, beat the cream cheese and vanilla with an electric hand mixer until smooth, then add the sugar and beat to incorporate.
- Scrape down the sides of the bowl with a spatula, then add the heavy cream. Beat on high speed for about 2 minutes, or until the batter is thick and smooth.
- Freeze for 45 minutes.
- Use a small ice cream scoop to scoop out balls of batter and place on a parchment paper-lined baking sheet. Freeze for 2 hours.
- Add the cinnamon crunch cereal to a food processor and blend until super-fine crumbs form.
- Place the cinnamon crunch crumbs, flour, and eggs in 3 separate shallow bowls.
- Take a cheesecake ball and toss it in the flour. Tap off any excess flour, dip in the eggs, and then toss it in the cinnamon crunch crumbs. Dip it back in the egg again, then again in the cinnamon crunch crumbs.
- Repeat with the remaining cheesecake balls, placing them back on the baking sheet. Return to the freezer while the oil heats up, about 15 minutes.
- Heat the oil in a large pot until it reaches 350°F (180°C).
- Fry the cheesecake balls, 4 at a time, until golden brown, about 1 minute.
- Drain the cheesecake balls on a wire rack or paper towels.
- Sprinkle powdered sugar over the cheesecake bites and serve warm.
- Enjoy!
Nutrition Facts : Calories 253 calories, Carbohydrate 8 grams, Fat 24 grams, Fiber 0 grams, Protein 2 grams, Sugar 3 grams
DEEP-FRIED CHEESECAKE BITES
Wrap up a cheesecake filling in egg roll wrappers for some tasty Deep-Fried Cheesecake Bites. Featuring strawberry preserves, these Deep-Fried Cheesecake Bites are an impressive dessert for any gathering.
Provided by My Food and Family
Categories Dairy
Time 8h35m
Yield 25 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Grease 8-inch square pan with butter; line with parchment, allowing edges of parchment to extend over sides.
- Beat cream cheese, granulated sugar and flour in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add 3 eggs, 1 at a time, mixing on low speed after each just until blended; pour into prepared pan. Place in larger pan on oven rack. Pour hot water into larger pan to come halfway up sides of square pan.
- Bake 40 to 45 min. or until center is almost set. Remove pan from water bath; cool on wire rack 30 min. Refrigerate 3 hours.
- Heat oil in deep fat fryer to 350ºF. Remove cheesecake from pan; cut into 25 squares. Whisk remaining egg and milk until blended. Lightly brush 1 egg roll wrapper with egg; top with 1 cheesecake square and 1 tsp. preserves. Gather corners of wrapper over cheesecake square, then twist to form purse. Repeat with remaining cheesecake squares.
- Fry purses, in batches, in hot oil 2 to 3 min. or until golden brown; drain on paper towels. Sprinkle with powdered sugar. Serve warm.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 0.5802 g, Sugar 0 g, Protein 6 g
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