Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
You've probably tried lots of different types of cheesecake, but have you ever had it deep-fried?? Deep-frying cheesecake gives it an amazingly creamy, soft texture. I like serving it with a raspberry sauce, but it's also great with chocolate, caramel, or any of your favorites!
For the Deep-Fried Cheesecake:
- 6 frozen cheesecake about 1 1/2” tall (I used Sara Lee Original Cream Cheesecake)
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup granulated sugar
- 1 cup milk 1 cup +2 tbsp
- 2 tsp vegetable oil
- 1 quart vegetable oil for frying
For the Raspberry Sauce:
- 8 oz frozen raspberries
- 3 tbsp granulated sugar
To Make the Deep-Fried Cheesecake:
Cut the frozen cheesecake into small 1-inch squares. The cheesecake I used had a graham cracker crust about 1/4"-inch thick. I trimmed the crust down to about 1/8-inch so the center would be mostly cheesecake, but this is an optional step. Keep the cheesecake cubes in the freezer until you’re ready to fry them.
To make the batter, whisk together the flour, baking powder, salt, and sugar in a medium bowl. Add the milk and 2 tsp of vegetable oil, and whisk until the batter is smooth and free of lumps.
Pour the frying oil into a medium saucepan so that it’s 2 inches deep. Insert a candy/deep fry thermometer and heat the oil over medium heat until it reaches 360 F (182 C). Once at 360 F, take a frozen cheesecake square and dip it in the batter, turning it over with your hands until it’s completely covered. Let excess batter drip back into the bowl, then gently drop it into the oil. Repeat with 2-3 more pieces of cheesecake, so you’re frying 3-4 at a time. Fry the balls for about 2-3 minutes total, flipping as necessary so that they cook evenly. Mine had a tendency to sink to the bottom when I dropped them in oil, so watch them carefully and loosen them gently from the bottom with a spatula if needed.
Fry the cheesecake pieces until they’re puffed and a dark golden brown on all sides. Remove them from the oil using a frying skimmer or slotted spoon and place them on a paper towel-lined baking sheet to drain. Repeat with the rest of the cheesecake and batter. Watch the temperature of the oil and keep it between 360 F-370 F (182 – 188 C)—remove it from the heat if it gets too hot, or let it warm up in between batches if the temperature drops too much.
These balls are best served when still warm, but not hot, with a side of raspberry sauce.
To Make the Raspberry Sauce:
Warm the frozen raspberries in a saucepan over the stove until they give off juice and start to break down. Pour them into a blender or food processor and blend, then strain the puree through a fire wire-mesh strainer to remove the seeds. Return the seedless raspberry puree to the saucepan, add the granulated sugar, and cook over medium heat until it just starts to simmer and you have a smooth, velvety sauce.
Calories: 534kcal | Carbohydrates: 34g | Protein: 6g | Fat: 42g | Saturated Fat: 30g | Cholesterol: 53mg | Sodium: 209mg | Potassium: 41mg | Fiber: 1g | Sugar: 22g | Vitamin A: 330IU | Vitamin C: 1.9mg | Calcium: 81mg | Iron: 0.8mg