Description
Fried Strawberry Cheesecake is a delightful treat that combines the flavors of creamy cheesecake with the sweet tartness of strawberries, all encased in a crispy coating.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- Vegetable oil, for frying (about 3-4 cups)
- 1 package (14.3 ounces) graham crackers, broken into squares
- Powdered sugar, for dusting
- Whipped cream
- Fresh strawberries, sliced
- Chocolate syrup
Instructions
- Prepare the Strawberry Sauce: In a medium saucepan, combine the sliced strawberries, granulated sugar, lemon juice, and water. Place over medium heat and bring to a simmer, stirring occasionally. Reduce heat to low and cook for 10-15 minutes, or until strawberries soften and the sauce thickens slightly. Stir frequently. Remove from heat and let cool completely (refrigerate to speed up).
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy (2-3 minutes). Gradually add granulated sugar, beating until well combined. Scrape down the sides of the bowl as needed. Beat in the egg until just combined (do not overmix). Stir in vanilla extract and salt until well incorporated.
- Assemble the Cheesecake Bites: Lay out half of the graham cracker squares. Spoon or pipe a generous amount of cheesecake filling onto each square. Top with another graham cracker square to create a sandwich. Place assembled bites on a baking sheet lined with parchment paper.
- Freeze: Freeze the cheesecake bites for at least 2 hours, or until firm (can freeze overnight).
- Prepare the Breading Station: In a shallow dish, place the all-purpose flour. In a second shallow dish, whisk the eggs. In a third shallow dish, combine the panko breadcrumbs, ground cinnamon, ground nutmeg, and salt. Mix well.
- Bread the Frozen Cheesecake Bites: Remove frozen cheesecake bites from the freezer. One at a time, dredge each bite in the flour (shake off excess), then dip in the beaten eggs (let excess drip off), and finally dredge in the panko breadcrumb mixture (press gently to adhere). Place breaded bites back on the parchment-lined baking sheet.
- Freeze Again: Return the breaded cheesecake bites to the freezer for at least 30 minutes.
- Fry the Cheesecake Bites: Pour vegetable oil into a deep pot or Dutch oven until it is about 2-3 inches deep. Heat the oil over medium heat until it reaches a temperature of 350°F (175°C). Carefully place a few breaded cheesecake bites into the hot oil (do not overcrowd). Fry for about 1-2 minutes per side, or until golden brown and crispy.
- Drain: Remove fried cheesecake bites from the oil using a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil.
- Serve: Serve the fried cheesecake bites immediately while they are still warm and crispy. Drizzle generously with the prepared strawberry sauce. Optional: Dust with powdered sugar, top with whipped cream, add fresh sliced strawberries, or drizzle with chocolate syrup. Enjoy!
Notes
- Make sure to freeze the cheesecake bites thoroughly for the best frying results.
- Use a thermometer to check the oil temperature for optimal frying.
- Feel free to customize the toppings based on personal preferences.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg