Raspberry Cheesecake Eggrolls Recipe 55 Recipes

RASPBERRY CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
• Raise the oven temperature to 450 degrees F.
• To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
• Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
• Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
• To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
• Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

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.

RASPBERRY CHEESECAKE EGGROLLS RECIPE - (5/5)

Steps:

• Use a medium sized sauce pan to heat oil to 365°F. If you have a candy thermometer, that is best, but not necessary. Preheat for at least 10 minutes on medium heat. Whenever you are deep frying, remember to use extreme caution as the oil is very hot. In a separate bowl, beat egg with a fork and set aside. In your mixing bowl, beat cream cheese and sour cream for a couple minutes until cream cheese is smooth. You may need to scrape down the bowl. Add sugar, lemon juice and lemon zest. Beat to incorporate. Scrape down sides of the bowl. Fold berries in cream cheese mixture. Spoon filling into the middle of the wrapper and spread out into a log shape Fold the two sides in towards the middle creating a triangle. Brush egg wash along the top and bottom edges. Fold the bottom part of the triangle over the middle and tuck it into the filling. Roll upwards until the other end is wrapped around the filling. Seal with additional egg wash. Fry in pre-heated oil for 30-60 seconds per side until light brown. Remove with tongs and set egg rolls on paper towels to cool. Combine sugar and cinnamon on a paper plate, roll deep fried egg rolls in cinnamon and sugar mix. To prepare the chocolate sauce, combine chocolate chips and heavy cream in a microwave-safe bowl. Microwave on high for 45-60 seconds. Stir until mixture is smooth. Spoon chocolate sauce onto egg rolls. For the whipped cream, combine heavy cream and powdered sugar. Beat on medium-high speed until stiff peaks form.

QUICK AND EASY PEACH PIE EGG ROLLS WITH RASPBERRY SAUCE

Steps:

• In a large bowl, mix the peach pie filling, cinnamon, allspice, cloves, ginger, nutmeg, pumpkin pie spice, and salt.
• Spread one side of each egg roll wrapper with about 1 tablespoon cream cheese. Top cream cheese with 1 tablespoon of the pie filling mixture. Fold the wrappers over the mixture. Moisten the ends with a small amount of water, and seal.
• Heat the oil in a large skillet over medium-high heat. Drop the egg rolls a few at a time into the hot oil. Fry until golden brown. Drain on paper towels.
• In a bowl, mix the raspberry jam, honey, and remaining water. Add more water as necessary to obtain a syrup like texture. Serve the warm egg rolls over ice cream, top with the raspberry jam mixture, and sprinkle with confectioners' sugar.