Description
This Deep Fried Cheesecake recipe transforms a classic dessert into a decadent treat with a crispy, golden batter exterior and a warm, creamy cheesecake center. Perfect for parties or a special indulgence, it combines the smooth richness of cheesecake with a light, crispy fried batter coating, served with a dusting of powdered sugar and optional strawberry dipping sauce.
Ingredients
Scale
Cheesecake
- 1 frozen cheesecake (about 8 inches diameter)
Batter
- 1.5 cups pancake mix (any kind will work)
- 1 egg
- 1 cup milk
- 2 teaspoons vegetable oil
- 1 teaspoon vanilla extract
For Frying and Serving
- Oil for frying (about 3 inches deep, vegetable or canola oil recommended)
- 1/4 cup powdered sugar (for dusting)
- Optional: Strawberry dipping sauce or any favorite dipping sauce
Instructions
- Prepare the Cheesecake: Allow the frozen cheesecake to thaw slightly to make it easier to cut, but ensure it is still firm. Cut the cheesecake into smaller, individual-sized slices or wedges, about 1 to 1.5 inches thick.
- Make the Batter: In a mixing bowl, whisk together the pancake mix, egg, milk, vegetable oil, and vanilla extract until the batter is smooth and free of lumps. It should have a slightly thick but pourable consistency.
- Heat the Oil: Pour oil into a deep frying pan or deep fryer to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches about 350°F (175°C); use a kitchen thermometer if available.
- Batter the Cheesecake Slices: Dip each cheesecake slice into the batter, ensuring it is fully coated. Let any excess batter drip off before frying.
- Deep Fry the Cheesecake: Carefully place the battered cheesecake slices into the hot oil. Fry for about 2-3 minutes, turning gently once, until the batter is golden brown and crispy. Be cautious as the cheesecake inside is delicate and can melt quickly.
- Drain and Serve: Using a slotted spoon, remove the fried cheesecake from the oil and place on paper towels to drain excess oil.
- Dust and Enjoy: Sprinkle the fried cheesecake with powdered sugar. Serve immediately with optional strawberry dipping sauce or your preferred dipping sauce for a delightful sweet contrast.
Notes
- Ensure the oil temperature is maintained around 350°F to avoid greasy, undercooked batter or burnt coating.
- Do not over-fry; the cheesecake melts quickly and can lose shape if cooked too long.
- Use a firm, frozen cheesecake for best results to maintain structure during frying.
- Allow fried pieces to drain well to reduce excess oiliness before serving.
- Experiment with different dipping sauces such as chocolate, caramel, or fruit compotes for variety.
