Description
This Deep Fried Cheesecake recipe transforms a classic frozen cheesecake into a crispy, golden treat perfect for indulgent dessert lovers. Coated in a light pancake batter and fried to perfection, each bite delivers a combination of creamy cheesecake interior and a crunchy exterior, making it an irresistible dessert option for parties or special occasions.
Ingredients
Scale
Cheesecake
- 1 Frozen Cheesecake
Batter
- 1.5 cups pancake mix (any kind will work)
- 1 egg
- 1 cup milk
- 2 teaspoons vegetable oil
- 1 teaspoon vanilla extract
Frying
- Oil for frying (about 3 inches deep, vegetable or canola oil recommended)
For Serving
- 1/4 cup powdered sugar (for dusting)
- Optional: Strawberry dipping sauce (or any favorite sauce)
Instructions
- Prepare the Batter: In a mixing bowl, combine 1.5 cups of pancake mix, 1 egg, 1 cup of milk, 2 teaspoons of vegetable oil, and 1 teaspoon of vanilla extract. Whisk the ingredients together until you achieve a smooth, lump-free batter that is slightly thick but still pourable.
- Prepare the Cheesecake: Remove the frozen cheesecake from its packaging. Cut the cheesecake into manageable bite-sized cubes or wedges, depending on your preference. Keep the cheesecake frozen until ready to fry to maintain its structure.
- Heat the Oil: Pour oil into a deep frying pan or pot to a depth of about 3 inches. Heat the oil over medium-high heat to approximately 350°F (175°C). Using a thermometer is recommended to maintain consistent frying temperature.
- Coat the Cheesecake: Dip each frozen cheesecake piece into the prepared pancake batter, ensuring it is fully coated with an even layer of batter to protect the cheesecake during frying.
- Fry the Cheesecake: Carefully place the battered cheesecake pieces into the hot oil. Fry in batches to avoid overcrowding, turning occasionally to ensure an even golden-brown crust forms on all sides. Fry for about 2 to 3 minutes or until crisp and golden.
- Drain Excess Oil: Using a slotted spoon, remove the fried cheesecake pieces from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Serve: While still warm, dust the fried cheesecake with powdered sugar. Optionally, serve with strawberry dipping sauce or your favorite dessert sauce for added flavor.
Notes
- Keep the cheesecake pieces frozen before frying to prevent melting and maintain shape during cooking.
- Maintain oil temperature between 350°F to 375°F for best frying results and to avoid greasy texture.
- Use a thermometer to monitor the oil temperature consistently.
- Frying in small batches prevents temperature drops and ensures even cooking.
- Serve immediately for the best contrast between crispy exterior and creamy interior.
