By Lindy Van Schalkwyk, last updated on October 20, 2022
This is the best crispy Longhorn fried cheesecake recipe served with vanilla ice cream, whipped cream, and a delicious sweet raspberry sauce.
Longhorn Steakhouses’ deep-fried cheesecake dessert was always one of our favorites. These balls are extremely crunchy and when biting into them, ooze some delicious melty cheesecake. And, alongside the homemade raspberry sauce and ice cream, it’s simply amazing!
What Is This Longhorn Fried Cheesecake Recipe?
Longhorn Steakhouse is a well-known casual dining restaurant chain based in America. And, like most steakhouse restaurants, they have a killer cheesecake dessert!
This on again off again fried cheesecake dessert has made waves across the world. It even has its very own Facebook page calling for its return! This dessert consists of delicious fried cheesecake balls served on top of either vanilla ice cream or whipped cream. Lastly, it is topped with a delicious raspberry sauce and fresh mint leaves.
As you probably know, we are quite the fans of deep-fried cheesecake. And, a lot of people often ask us how different the recipes really are? Well, it mainly comes down to the combination of flavors used, the texture of the cheesecake bites, and of the accompanying elements.
The combination of flavors and textures for this Longhorn fried cheesecake recipe is exactly what makes this specific dish so unique and well-loved.
What You Will Need To Make This Easy Deep-fried Cheesecake Recipe
Ingredients for the Fried Cheesecake
- 8 ounces cream cheese, softened
- 1/4 cup fine sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract or essence
- 2 teaspoons lemon juice
- 1 cup cake flour
- 1-2 eggs, beaten
- 2 cup graham crackers, coarsely crushed
- Vegetable oil, for frying
Ingredients for the Raspberry Sauce
- 4 ounces frozen raspberries
- 1/4 cup fine sugar
- 1/8 cup water
- A drop of vanilla extract
- 1/2 teaspoon cornstarch
- 1/2 teaspoon water
- A dollop of butter
Garnishes and Decorations
- Vanilla bean ice cream
- Whipped cream
- Fresh mint leaves
Equipment
- 8-inch springform cake pan
- Cooking spray
- Non-stick baking paper
- Mixing bowls
- Electric stand or hand mixer
- Knife and cutting board
- Cookie sheet or baking pan
- Saucepan
- Large pot
- Spider or slotted spoon
- Paper towel
- Serving cups, glasses, or bowls
How To Make Fried Cheesecake – Longhorn Style
Step 1: Make the Cheesecake Filling
First, preheat your oven to 350°F (180°C). Then, spray a springform cake tin with non-stick cooking spray and line the bottom with a sheet of non-stick baking paper.
Place the softened cream cheese in a large mixing bowl and beat it until it’s light and fluffy. Next, add the sugar and mix until it has been fully incorporated and dissolved. Then, add one egg at a time. Make sure to beat the mixture well between every addition. Finally, mix in the vanilla extract and lemon juice.
Step 2: Bake and Cool the Cheesecake
Once the mixture is made, pour it into the cake pan and bake it for 40-50 minutes, or until it is completely baked.
Then, allow it to cool inside of the oven for an hour. Then, place it on a cooling rack at room temperature and cool it for another hour. Finally, allow the cheesecake to set completely in the fridge for at least 4 hours.
Step 3: Make the Cheesecake Bites
Once your cheesecake has been set, you can start making the bites. Cut the cheesecake into bite-sized pieces, about 2×2-inches each.
Then, place the flour, beaten eggs, and crushed graham crackers into three separate bowls.
Dip each cheesecake bite into the flour first, then the beaten egg, and finally, the crushed crumbs. Repeat this two times. Set the coated bite onto a lined cookie sheet or baking tray and place them in the freezer.
Allow all of the crumbed cheesecake bites to freeze for at least 3 minutes to an hour. This will help make them firm and easier to fry.
Step 4: Make the Raspberry Sauce
In a saucepan, combine the raspberries, sugar, and 1/8 cup water. Stir until the sugar has been dissolved. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Add the vanilla and mix well.
In a separate small bowl, mix the cornstarch and water to make a smooth slurry. Add the slurry to the raspberry mixture and cook it over medium heat for 5 minutes.
Remove the mixture from the heat and stir in the butter. Allow the mixture to cool for at least 15 minutes.
Step 5: Fry the Cheesecake Bites
Heat the oil in a large pot to 350°F (180°C). Working in small batches, fry the balls for about 2-3 minutes or until they are golden brown and crispy. Remove them from the oil and drain them on a paper towel.
Step 6: Assemble the Longhorn Fried Cheesecake
First, add a scoop or two of vanilla ice cream into the bottom of your serving bowl or cup. Then, add some delicious deep-fried cheesecake bites. Top them with your fresh homemade raspberry sauce.
Finally, top the mixture with some whipped cream and fresh mint leaves. You can also add more vanilla ice cream if you don’t have cream.
Tips and Tricks for Deep-fried Cheesecake
- If you don’t feel like baking a cheesecake, you can always just buy one from the store. You can even use a cheesecake pre-mix to shorten the prep time a little. However, just make sure that you use baked cheesecake to cut the bites from. No-bake cheesecakes don’t hold as well when deep-fried.
- Now, this might be controversial, but you don’t have to cool your cheesecake for hours on end. This elongated setting technique is mainly used for whole cheesecakes when you don’t want cracks to form. However, because you are slicing the cake into bites, the cracks don’t matter. You can simply allow the cheesecake to cool at room temperature for an hour, rest it another hour in the fridge to firm up, and cut it.
- When frying cheesecake bites, make sure that they are always as cold as they can be. It helps to work in batches so that the un-fried ones don’t soften when sitting on the counter.
- And finally, when frying, always take the proper safety precautions to prevent any accidents.
Preparation Time and Servings
| Preparation time | Frying time | Servings |
| 4-6 hours | 15 minutes | 20-30 balls |
Conclusion
If you love this easy-fried cheesecake recipe as much as we do, share it with your family, friends, and the baking community. It makes a fantastic dessert and fun party snack for kids.
Easy Deep-fried Cheesecake Recipe
Equipment
- 8-inch springform cake pan
- Cooking spray
- Non-stick baking paper
- Mixing bowls
- Electric stand or hand mixer
- Knife and cutting board
- Cookie sheet or baking pan
- Saucepan
- Large pot
- Spider or slotted spoon
- Paper towel
- Serving cups, glasses, or bowls
Ingredients
Ingredients for the Fried Cheesecake
- 8 ounces cream cheese softened
- 1/4 cup fine sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract or essence
- 2 teaspoons lemon juice
- 1 cup cake flour
- 1-2 eggs beaten
- 2 cup graham crackers coarsely crushed
- Vegetable oil for frying
Ingredients for the Raspberry Sauce
- 4 ounces frozen raspberries
- 1/4 cup fine sugar
- 1/8 cup water
- A drop of vanilla extract
- 1/2 teaspoon cornstarch
- 1/2 teaspoon water
- A dollop of butter
Garnishes and Decorations
- Vanilla bean ice cream
- Whipped cream
- Fresh mint leaves
Instructions
- First, preheat your oven to 350°F (180°C). Then, spray a springform cake tin with non-stick cooking spray and line the bottom with a sheet of non-stick baking paper.
- Place the softened cream cheese in a large mixing bowl and beat it until it's light and fluffy. Next, add the sugar and mix until it has been fully incorporated and dissolved. Then, add one egg at a time. Make sure to beat the mixture well between every addition. Finally, mix in the vanilla extract and lemon juice.
- Once the mixture is made, pour it into the cake pan and bake it for 40-50 minutes, or until it is completely baked.
- Then, allow it to cool inside of the oven for an hour. Then, place it on a cooling rack at room temperature and cool it for another hour. Finally, allow the cheesecake to set completely in the fridge for at least 4 hours.
- Once your cheesecake has been set, you can start making the bites. Cut the cheesecake into bite-sized pieces, about 2x2-inches each.
- Then, place the flour, beaten eggs, and crushed graham crackers into three separate bowls.
- Dip each cheesecake bite into the flour first, then the beaten egg, and finally, the crushed crumbs. Repeat this two times. Set the coated bite onto a lined cookie sheet or baking tray and place them in the freezer.
- Allow all of the crumbed cheesecake bites to freeze for at least 3 minutes to an hour. This will help make them firm and easier to fry.
- In a saucepan, combine the raspberries, sugar, and 1/8 cup water. Stir until the sugar has been dissolved. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Add the vanilla and mix well.
- In a separate small bowl, mix the cornstarch and water to make a smooth slurry. Add the slurry to the raspberry mixture and cook it over medium heat for 5 minutes.
- Remove the mixture from the heat and stir in the butter. Allow the mixture to cool for at least 15 minutes.
- Heat the oil in a large pot to 350°F (180°C). Working in small batches, fry the balls for about 2-3 minutes or until they are golden brown and crispy. Remove them from the oil and drain them on a paper towel.
- First, add a scoop or two of vanilla ice cream into the bottom of your serving bowl or cup. Then, add some delicious deep-fried cheesecake bites. Top them with your fresh homemade raspberry sauce.
- Finally, top the mixture with some whipped cream and fresh mint leaves. You can also add more vanilla ice cream if you don't have cream.
Notes
Tips and Tricks for Deep-fried Cheesecake
- When frying cheesecake bites, make sure that they are always as cold as they can be. It helps to work in batches so that the un-fried ones don't soften when sitting on the counter.
- And finally, when frying, always take the proper safety precautions to prevent any accidents.
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.