Fried Cheesecake
Indulge in the delightful contrast of crispy, golden exterior and rich, creamy cheesecake filling with this easy Fried Cheesecake recipe, perfect for any occasion.
Ingredients
Main Ingredients
- 1 frozen cheesecake frozen cheesecake (approximately 16-20 ounces) Use a homemade cheesecake if necessary, ensuring it’s cooled and firm.
- 1.5 cups pancake mix Substitute with gluten-free pancake mix if needed.
- 1 large egg Can be replaced with a flax egg for a vegan version.
- 1 cup milk Adjust amount for batter consistency if needed.
- 2 teaspoons vegetable oil Canola or peanut oil can also be used for frying.
- 1/4 cup powdered sugar For dusting before serving.
Instructions
Preparation
- Cut the frozen cheesecake into small 1-inch squares and place back into the freezer.
- Freeze the cheesecake squares for at least 30 minutes to ensure they retain their shape during frying.
Heating Oil
- Pour about 3 inches of vegetable oil into a deep pot and heat to 360 degrees F.
- Use a thermometer to check the oil temperature and prevent the batter from becoming greasy.
Batter Preparation
- In a mixing bowl, combine pancake mix, egg, milk, and 2 teaspoons of vegetable oil, whisking until smooth.
- Avoid overmixing; a few small lumps are acceptable.
Coating the Cheesecake
- Dip each frozen cheesecake piece into the batter, allowing excess to drip off.
- Adjust batter thickness with more milk if necessary.
Frying
- Gently place coated cheesecake squares into the hot oil and fry for 3-4 minutes until golden brown.
- Fry in small batches to maintain oil temperature.
Serving
- Remove fried cheesecake bites with a slotted spoon and drain on paper towels.
- Serve warm, dusted with powdered sugar.
Notes
Serve with caramel, chocolate sauce, or fresh strawberries. For a special touch, offer a variety of toppings for guests to customize.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 2gSodium: 150mgSugar: 8g
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