Deep-Fried Cherry Filled Cheesecake
Ingredients:
For the cheesecake filling:
8 ounces cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 egg
1 tablespoon all-purpose flour
For the cherry filling:
1 cup fresh cherries, pitted and chopped
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon lemon juice
For the coating:
1 package of spring roll wrappers or puff pastry
Vegetable oil (for frying)
Powdered sugar (for dusting)
Directions:
Start by making the cherry filling: In a small saucepan, combine the chopped cherries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and let cool.
For the cheesecake filling, beat together the softened cream cheese, granulated sugar, vanilla extract, egg, and flour until smooth and creamy.
Lay out the spring roll wrappers or puff pastry sheets on a flat surface. Spoon a small amount of cheesecake filling and a teaspoon of the cooled cherry filling onto the center of each wrapper.
Carefully fold the edges of the wrappers over the filling to create a sealed packet. Press the edges firmly to seal.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully drop the filled wrappers into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes.
Once fried, remove the deep-fried cheesecake bites from the oil and place them on a paper towel-lined plate to drain excess oil.
Dust with powdered sugar and serve immediately.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 310 kcal | Servings: 10 servings
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