Deep Fried Cheesecake
Decadence At Its Finest
I Scream...You Scream...We All Scream For Cheesecake!
Luxurious In A Fried State
If ever there was a dessert that was worth dying for, this has got to be it. Not dying for, that is a bit extreme, but close. I
I am admittedly a huge fan of the cheesecake. I think I have probably eaten cheesecake in almost every conceivable way possible with the exception of savory. I just can't imagine a savory sweet cheesecake. I think that would be akin to sacrilege.
However, of all the different styles and makes, the deep fried cheesecake is simply the ultimate in palate tantalizing mouth blitz.
Below, I have found a recipe from the reigning queen of Southern Cuisine, Paula Dean. Enjoy.
* 2 cups graham cracker crumbs
* 1/4 cup sugar
* 7 tablespoons butter, melted
* 3 (8-ounce) packages cream cheese, softened
* 1 cup sugar
* 3 eggs
* 1 (4-ounce) bar white chocolate, melted and cooled slightly
For Deep-Fried Rolls:
* Vegetable oil, as needed
* 1 egg
* 1 cup milk
* 30 Oriental spring roll wrappers
* 1 (4-ounce) bar semisweet chocolate, chopped
* Powdered sugar, as needed
* 8-ounce chocolate sauce in squirt bottle, for garnish
* Whipped cream, for garnish
* Mint sprigs, for garnish
Spider spatula, optional
Preheat oven to 350 degrees F.
In a medium bowl, using a wooden spoon, combine cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly on bottom, and 1-inch up the sides of a 9-inch springform pan. Bake for 8 minutes until crumbs become slightly golden in color. Using an electric mixer, in a large bowl, combine cream cheese and sugar and blend until fluffy. Beat in eggs, 1 at a time and continue to beat until mixture becomes light, about 3 minutes. Stir in melted chocolate using a rubber spatula. Carefully pour batter into the prepared crust and bake for 45 minutes. Let cool completely on wire rack. Chill for 8 hours before serving. Cut the cheesecake into uniform pieces approximately 3 by 1-inch in size. Do this 30 times.
Deep-Fried Cheesecake Rolls:
Heat vegetable oil in a deep-fryer to 365 degrees F.
Whisk 1 egg with 1 cup milk to make an egg wash. Using a pastry brush, lightly moisten each spring roll wrapper with the egg wash. Blot off excess egg wash with paper towel. Place each piece of cheesecake in the middle of a wrapper and sprinkle with the chopped chocolate. Fold top of wrapper down over the cheesecake, and both sides toward the center. Roll each piece of cheesecake toward you until it is completely rolled up making sure the roll is tightly packed with its edges sealed. Place powdered sugar in a medium bowl. Gently place rolls into the oil and cook until golden brown, for about 2 minutes. Using tongs or a spider, remove the golden-brown rolls from the oil and place each roll in a bowl of powdered sugar and coat well. Place deep-fried rolls on paper towels to cool slightly before serving.
Drizzle with chocolate sauce, top with whipped cream, and garnish with a mint leaf.
Corn Flake Fried Cheesecake
If it were possible to make this dish as healthy as can be achieved, I have also found an alternative recipe. I recently celebrated my 35th birthday and although I still consider myself a young man, I have come to the realization that I must start monitoring my health a bit more than I have in the past. So, for those in the same boat as me, below is a recipe which might alleviate some of the guilt of indulging in such a rich, but undeniably satisfying treat.
1 slice frozen cheesecake
1 C. buttermilk
1 C. cornflake crumbs
Peanut oil (for frying)
Defrost cheesecake slightly. Dip into buttermilk; lift to drain excess liquid. Roll into cornflake
crumbs, pressing slightly to coat cheesecake completely. Refreeze for at least two hours.
Heat peanut oil to 325F. Immerse cheesecake completely. Deep fry for approximately 1 minute.
1 C. chopped pecans
1 1/2 oz. Amaretto
2 1/2 oz. light brown sugar
5 oz. heavy cream
Heat pecans in skillet. Add Amaretto and reduce. Add brown sugar and cream. Cook on medium
heat and reduce to half. Pour over cheesecake.