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Deep Fried Cheesecake Bites Recipe

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This recipe for Deep Fried Cheesecake Bites, by , is from Good Eats & Sweet Treats, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Cheesecake Mixture
8 oz cream cheese, softened
cup sugar
1 tsp vanilla extract
cup graham cracker crumbs

Strawberry Sauce
1 lb(s) fresh or frozen strawberries, cleaned and quartered if fresh
cup sugar
2 Tbsp lemon juice

Batter
Vegetable oil, for deep-frying
1 cup all-purpose flour
2 Tbsp sugar
1 tsp baking powder
tsp kosher salt
1 cup whole milk

Directions:
Directions:
Cheesecake Mixture

1. 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

1. 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.
Batter

1. Heat 2 inches of vegetable oil in a deep, heavy-bottomed pot over medium heat until the oil registers 350F on a deep-frying thermometer. Line a baking sheet with paper towels and set aside.

2. In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the milk and whisk until smooth.

3. 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.

4. Serve warm, with strawberry sauce.

 

 

 

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