Deep Fried Cheesecake Spring Roll Wrapper Recipes

CHEESECAKE EGG ROLLS

Steps:

• Mix cream cheese and sugar in a bowl until smooth. Stir in vanilla extract. Thin filling with a little milk if it appears too thick; it should be the consistency of jelly.
• Lay out 1 egg roll on a flat work surface. Add about 2 tablespoons of the cream cheese filling down the middle. Sprinkle a few chocolate chips on top. Brush edges of the wrapper with water. Fold in sides and roll up, pressing in edges to seal. Place seam side-down on a plate. Repeat with remaining wrappers, filling, and chocolate chips.
• Heat oil in a deep saucepan over medium heat. Fry egg rolls in batches until golden brown, 1 to 2 minutes per side. Drain on paper towels.

DEEP FRIED CHEESECAKE

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.

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.