There’s something magical about the first bite of a fried cheesecake. Imagine biting into a golden, crispy shell that gives way to a creamy, sweet filling, rich with hints of vanilla and just a touch of tanginess from the cream cheese. The aroma wafts through the air, luring everyone in like a siren’s song, promising pure indulgence.
This fried cheesecake is not just a dessert; it’s an experience. Picture this: you’re at a fair, surrounded by laughter and bright lights, when you stumble upon this delectable treat. Each bite takes you back to carefree days filled with joy and delight. It’s perfect for parties, family gatherings, or even as a reward after surviving another week of adulting.
Why You'll Love This Recipe
Everyone in my family practically fights over these fried cheesecakes whenever I make them. Last time, my cousin declared it “the best dessert ever” while accidentally dropping half of it on the floor.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Cream Cheese: Use full-fat cream cheese for that creamy texture; low-fat versions just won’t cut it.
Granulated Sugar: This sweetener balances the tanginess of the cream cheese perfectly.
Vanilla Extract: A splash adds depth and warmth to your filling; never skip it!
Eggs: They act as a binding agent, giving structure to your filling.
Wonton Wrappers: These are essential for that crisp exterior; they fry up beautifully!
Oil for Frying: Choose a high smoke point oil like canola or vegetable oil for frying.
Cinnamon Sugar Mixture: A mix of sugar and cinnamon dusted on top makes everything better.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Start by preparing your filling: In a mixing bowl, combine cream cheese, granulated sugar, vanilla extract, and eggs until smooth and well blended. Ensure there are no lumps for that dreamy texture we crave.
Next, prepare your wrappers: Lay out the wonton wrappers on a clean surface. Spoon about one tablespoon of filling onto the center of each wrapper. Be sure not to overfill; we want crispy edges!
Now it’s time to fold: Wet the edges of each wrapper with water so they seal tightly when folded over the filling. Pinch them closed carefully to avoid leaks during frying.
Heat up that oil: In a deep frying pan or pot, heat oil over medium-high heat until it reaches 350°F (175°C). Test if it’s ready by dropping in a small piece of batter; if it sizzles and bubbles up excitedly, you’re good to go!
Fry those beauties: Carefully lower each filled wrapper into the hot oil one at a time. Fry them until they turn golden brown and crispy on all sides—about 2-3 minutes per side.
Drain and coat: Remove the fried cheesecakes with a slotted spoon and let them drain on paper towels briefly before tossing them in cinnamon sugar mixture while still warm.
Serve warm: Finally, serve these delicious treats immediately with chocolate sauce or whipped cream if you’re feeling extra indulgent!
Enjoy every bite as you reminisce about those sunny fair days filled with laughter and sweetness!
You Must Know
- Fried Cheesecakern is a delightful treat that combines crispy exteriors with creamy interiors
- When perfectly cooked, it offers an irresistible balance of textures and flavors
- Make sure your oil is hot enough for that golden crunch, or you’ll end up with soggy sadness
Perfecting the Cooking Process
Begin by preparing your cheesecake filling while heating the oil. Then, coat the cheesecake pieces in batter before frying until golden brown.
Add Your Touch
Feel free to experiment with different flavorings in your cheesecake, like vanilla or chocolate chips, to elevate the taste.
Storing & Reheating
Store leftover Fried Cheesecakern in an airtight container in the fridge. Reheat in an oven for crispiness rather than a microwave.
Chef's Helpful Tips
- Use colder cream cheese for easier mixing; it’ll prevent lumps and give you a smooth filling
- Don’t overcrowd the pan while frying; it helps achieve even cooking and that perfect crunch
- Always allow the fried treats to drain on paper towels to keep them crispy!
Sharing this recipe reminds me of that time I brought Fried Cheesecakern to a friends’ potluck. The plate was empty within minutes, and I became the unofficial dessert hero of the night!
FAQ
Can I use store-bought cheesecake for Fried Cheesecakern?
Using store-bought cheesecake works well but make sure it’s firm enough to fry.
What type of oil is best for frying Fried Cheesecakern?
Vegetable oil or canola oil are great options for frying due to their high smoke points.
Can I freeze Fried Cheesecakern?
Yes, you can freeze them; just ensure they are fully cooled before storing in a freezer-safe container.
Fried Cheesecake
- Total Time: 25 minutes
- Yield: Makes approximately 12 servings 1x
Description
Fried cheesecake is a delightful fusion of crispy and creamy that will transport you to fairground bliss with every bite. Enveloped in a golden wonton wrapper, this indulgent dessert features a rich cream cheese filling infused with vanilla and a hint of tanginess. Perfect for parties or a sweet reward after a long week, these fried cheesecakes are sure to impress friends and family alike.
Ingredients
- 8 oz full-fat cream cheese
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 12 wonton wrappers
- Oil for frying (canola or vegetable)
- 1/4 cup cinnamon sugar mixture (for coating)
Instructions
- In a mixing bowl, blend cream cheese, sugar, vanilla extract, and egg until smooth.
- Lay out wonton wrappers and spoon 1 tablespoon of filling onto each.
- Wet the edges of the wrappers with water, fold them over the filling, and pinch to seal.
- Heat oil in a deep frying pan to 350°F (175°C).
- Fry each wrapped cheesecake until golden brown, about 2-3 minutes per side.
- Drain on paper towels and coat with cinnamon sugar while warm.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 35mg
