Fried Cheesecake

Fried Cheesecake is a delightful creation that marries the velvety richness of cheesecake with the irresistible crunch of a golden fried exterior. Imagine sinking your teeth into a warm, crispy shell that gives way to a creamy, sweet filling, leaving you in dessert heaven. Whether it’s an indulgent treat at a family gathering or a cheeky late-night snack, Fried Cheesecake brings joy to every occasion.

The first time I tried Fried Cheesecake was at a local fair. The aroma of frying batter filled the air, and as soon as I took my first bite, I knew I’d met my sweet match. It’s the kind of dessert that makes you grin like a kid again, perfect for satisfying your cravings during celebrations or just because you deserve a little treat after a long day.

There was that one time when I made this Fried Cheesecake for a friend’s birthday party, and it disappeared faster than you can say “cheesecake.” Everyone kept asking for the recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cream Cheese: Opt for softened cream cheese for easy mixing it’s key to achieving that smooth texture.
• Sugar: Regular granulated sugar works perfectly here it balances the creaminess beautifully.
• Vanilla Extract: Use pure vanilla extract if possible it adds depth and enhances flavor.
• Puff Pastry Sheets: Thaw them first they create the ideal flaky outer layer when fried.
• Eggs: These help bind the mixture together and give it structure while frying.
• Cooking Oil: Choose vegetable oil for frying its high smoke point keeps the temperature stable.
• Powdered Sugar: For dusting at the end it adds that beautiful finishing touch

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preparing Fried Cheesecake is not just about cooking it’s about creating a memory with each step. Let’s dive into this culinary adventure together

Mixing the Filling: In a mixing bowl, combine softened cream cheese, sugar, and vanilla extract using an electric mixer until smooth and creamy. Taste-test to see if more sugar is needed because who doesn’t love sweetness?

Preparing the Puff Pastry: Roll out thawed puff pastry sheets on a lightly floured surface. Cut them into squares large enough to wrap around your cheesecake filling easily roughly 4 inches per side should do nicely.

Filling the Pastry Squares: Spoon about two tablespoons of cheesecake filling onto each pastry square’s center. Don’t overfill trust me less is more when wrapping these beauties up

Sealing Your Treats: Carefully fold each pastry corner over the filling towards the center and pinch them closed securely. Make sure no filling escapes during frying nobody likes an explosion in hot oil

Frying Time: Heat vegetable oil in a deep pot over medium heat until hot (around 350°F or 175°C). Fry each sealed pastry until golden brown on all sides about 3-4 minutes per side works wonders.

Dusting with Sweetness: Once fried to perfection, transfer your Fried Cheesecakes onto paper towels to absorb excess oil. Dust generously with powdered sugar while they’re still warm it creates a heavenly sweetness that melts in your mouth.

Now that you’ve mastered Fried Cheesecake, get ready for compliments galore You might want to prepare extra because these will disappear fast

Perfecting the Cooking Process

Start by preparing the cheesecake filling first, then chill it while heating the oil for frying. This ensures the filling sets perfectly, creating a delightful contrast with the crispy exterior.

Add Your Touch

Feel free to customize your Fried Cheesecake by adding flavorings like vanilla or chocolate chips to the filling. You can also roll them in crushed nuts or sprinkles for added texture and fun.

Storing & Reheating

Store leftover Fried Cheesecake in an airtight container in the fridge for up to three days. Reheat in an oven at 350°F for about 10 minutes to restore crispiness.

The first time I made Fried Cheesecake, my friends couldn’t stop raving about it one even claimed it was “life-changing.” Their enthusiasm made my culinary adventure worth every minute spent in the kitchen

FAQ

Can I use store-bought cheesecake for this recipe?

Yes, using store-bought cheesecake can save time without compromising flavor.

How do I prevent the cheesecake from leaking during frying?

Make sure to seal the edges well with dough this prevents any filling leaks while frying.

What’s the best way to serve Fried Cheesecake?

Serve warm with toppings like whipped cream, chocolate sauce, or fresh berries for extra indulgence.

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Fried Cheesecake

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Fried Cheesecake is a scrumptious dessert that combines the creamy goodness of cheesecake with a crispy, golden shell. This indulgent treat is perfect for any occasion, whether you’re hosting a party or simply satisfying a late-night craving. With its warm, gooey center and delightful crunch, Fried Cheesecake is sure to be a hit among family and friends.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Serves approximately 6 people 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1 sheet puff pastry (thawed)
• 1 large egg
• Vegetable oil (for frying)
• Powdered sugar (for dusting)

Instructions

1. In a mixing bowl, blend softened cream cheese, granulated sugar, and vanilla extract until smooth.
2. Roll out the thawed puff pastry on a floured surface and cut into 4-inch squares.
3. Place about 2 tablespoons of cheesecake filling in the center of each square.
4. Fold the corners over the filling to seal tightly.
5. Heat vegetable oil in a deep pot to 350°F (175°C). Fry each pastry for 3-4 minutes on each side until golden brown.
6. Drain on paper towels and dust with powdered sugar before serving.

Nutrition

• Serving Size: 1 piece (70g)
• Calories: 300
• Sugar: 15g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg

Keywords: Customize your filling by adding chocolate chips or fruit preserves. Ensure oil temperature is accurate to avoid sogginess; use a thermometer for best results. Store leftovers in an airtight container in the fridge for up to three days.