Crispy Cheesecake (Print Version)
# Ingredients:
→ For the Cheesecake Filling
01 -
8 ounces of cream cheese, left out to soften to room temperature
02 -
1 teaspoon of vanilla flavoring
03 -
1/4 cup of powdered sugar
→ For the Crispy Coating
04 -
1 large egg
05 -
1/4 cup of cornstarch
06 -
1 teaspoon of baking powder
07 -
1/2 cup of all-purpose flour
08 -
1/2 cup of milk
09 -
1/2 teaspoon of salt
→ For Frying & Coating
10 -
Cinnamon sugar for rolling (this isn’t required, but it’s a great addition!)
11 -
Vegetable oil for frying
# Instructions:
01 -
Take the softened cream cheese, and mix it together with the vanilla extract and powdered sugar. Keep mixing until the texture is silky smooth and completely lump-free.
02 -
In a new bowl, whisk the dry ingredients—flour, cornstarch, salt, and baking powder—together. Then pour in the milk and crack in the egg. Stir until it looks smooth, kind of like pancake batter.
03 -
Scoop some of the cream cheese mixture into little ball shapes. Lay them out on a tray and let them freeze for at least an hour. This step matters big time to keep them firm!
04 -
Get your oil to a hot 350°F. Dip those frozen cream cheese balls into your batter, then carefully place them into the oil. Fry each one for roughly 2-3 minutes, or until they turn golden and crispy.
05 -
Once they’re out of the fryer and still warm, roll them in plenty of cinnamon sugar. Serve them right away while they’re still crunchy and warm!
# Notes:
01 -
You’ll want to eat these crispy treats fresh while they’re piping hot with that creamy center.
02 -
Freezing the filling first keeps it from melting all over the place in the oil.
03 -
Want to take it to the next level? Dip them in chocolate or caramel sauce.