There’s no denying that cheesecake is delicious, but if you’ve been looking for a way to make your cheesecake even better, we have it: deep-frying your dessert!
If you’ve never heard of or tried fried cheesecake before, this idea might sound a little strange.
However, we’ve found that frying cheesecake makes this decadent dessert even richer and more indulgent.
You can make this fried cheesecake using either store-bought cheesecake or one you’ve made yourself. We’ll provide the instructions for both versions in this recipe guide!
Fried Cheesecake Recipe
Ingredients
For Cheesecake
Cheesecake (frozen)
OR
Graham cracker crumbs (1.5 cup)
Unsalted butter (5 tbsp, melted)
Granulated sugar (1 ¼ cup)
Full-fat cream cheese (32 oz)
Sour cream (1 cup)
Eggs (3 large)
Lemon juice (2 tsp)
Vanilla extract (1 tsp)
For Batter
1 egg
Powdered sugar (¼ cup)
Vegetable oil (2 tsp + frying oil)
Milk (1 cup)
Pancake mix (1.5 cup)
Instructions
Making The Cheesecake (Optional)
If you have decided to make your cheesecake from scratch, the first thing you’ll need to do is preheat your oven to 350 degrees Fahrenheit.
Then, to make the crust, put the Graham crackers in your food processor until they are reduced to crumbs. Transfer the crumbs to a medium-sized bowl and mix in ¼ cup of your granulated sugar before adding the melted butter. The mixture should have a sandy texture by this point, but if you find any bigger chunks, use a spoon or your fingers to break them up.
Transfer the base mixture into your pan. Don’t grease the pan beforehand, just put the crumbs straight in and press them down with your hand. The crumbs should cover the base of the pan in an even layer, and extend up the sides of the pan slightly.
Put the pan containing the base of your cheesecake in the oven and bake for 10 minutes. Once 10 minutes have passed, take the pan out of the oven. Carefully, place the pan onto a length of aluminum foil. You can leave the crust to cool down for now as you prepare the rest of the cheesecake.
Add the cream cheese along with the rest of the sugar to a stand mixer. Alternatively, put these ingredients into a bowl and use a handheld mixer. Using the paddle attachment, beat the ingredients on a fairly high speed until you end up with a creamy mixture that is free from lumps. This should only take a couple of minutes.
Add in your lemon juice, vanilla extract, and sour cream, and continue to mix. Once these ingredients are combined with the cream cheese and sugar, crack the eggs into the mixture, mixing thoroughly after each one.
Stop mixing as soon as the last egg has been beaten into a mixture because over-mixing can lead to cracking in your cheesecake.
Boil some water in a pot (a whole kettle of water should be enough). This is for the water bath.
Pour your cheesecake filling onto the base, taking care to smooth it out, and wrap the aluminum foil around the pan.
Transfer the pan containing your cheesecake, which should now be wrapped in aluminum foil, to a larger roasting pan. Fill the roasting pan with hot water and put it back in the oven.
Bake your cheesecake for up to 70 minutes. It may be done in as little as 55 minutes, so keep an eye on it and make sure the top of the cheesecake is not too brown.
Once the cheesecake has finished baking, leave it in the oven with the water around it for an hour before taking it out and letting it cool down completely. The cheesecake should be refrigerated for a minimum of 4 hours before freezing.
Frying The Cheesecake
Assuming you have already made and frozen the cheesecake above, or are using a pre-made cheesecake, you can get started with the frying process. First, though, cut your cheesecake into small squares. They should measure about 1 inch. If the crust of your cheesecake is too thick for this to work, simply trim some of the crust away. You want most of your fried cheesecake bites to consist of filling.
Take a large pot and add about 3 inches of cooking oil to it. Turn the heat up to 360 degrees Fahrenheit.
While the oil is heating, mix your vegetable oil, vanilla extract, egg, pancake mix, and milk in a bowl. This should form a smooth batter.
Dip a piece of frozen cheesecake in the batter so that it’s fully covered.
Put the battered cheesecake piece into the hot oil and let it cook for a total of about 4 minutes. You’ll need to turn it to make sure it’s cooked on all sides.
Repeat until all your cheesecake pieces are battered. Transfer all of the pieces onto a plate. We recommend placing a piece of paper towel on the plate to absorb some of the grease from the oil. Dust with powdered sugar before serving!
Final Thoughts
We hope you’ve loved our recipe for fried cheesecake as much as we love eating these treats!
Remember, you can make your life easier by using a pre-made, frozen cheesecake from the store!
Frequently Asked Questions
What Is The Nutritional Information For Fried Cheesecake?
The nutritional content of fried cheesecake will depend on the caloric content and ingredients in the specific cheesecake you use, as well as the information on the packet of your chosen pancake mix.
What Can I Serve Fried Cheesecake With?
We like to serve our fried cheesecake bites with strawberry dipping sauce, but they are also delicious with chocolate or even salted caramel sauce. Maple syrup can work, too.
If you’re looking for a healthier topping, some sugar-free syrup and fresh strawberries are perfect for enjoying these sweet treats.
Can I Refrigerate Fried Cheesecake?
Fried cheesecake is definitely better when it’s fresh, but if you have some leftovers, you can keep them in the refrigerator for a maximum of 5 days.
Have you ever made something so delicious that you wished you could savor it forever?
Only to find that the recipe has now mysteriously vanished from your phone and the entirety of the internet. Yep, there’s not much more painful than that.
Hi, my name is Mark Williams and I have been infatuated with cooking since I was young. I would beg my mother to pull a chair up to the counter so I could watch what she was doing.
