Easy Deep-fried Cheesecake Recipe
Servings: 30 balls
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.
