If you love cheesecake, you’ll adore deep-fried cheesecake! This treat is crispy on the outside and creamy on the inside, making dessert time extra fun.
Seriously, who doesn’t love the idea of cheesecake in a crispy shell? I sometimes make it to impress friends, and watching their faces is priceless! 🍰🎉
It’s easy to whip up—just freeze slices of cheesecake, coat them in sweet batter, and fry until golden. They vanish quickly, so you might want to make extra!
Key Ingredients & Substitutions
Cream Cheese: The heart of any cheesecake, cream cheese gives its signature smoothness. If you’re looking for a lighter option, consider using ricotta mixed with a bit of sour cream to achieve that creamy texture.
All-Purpose Flour: This is essential for the batter. If you need a gluten-free option, almond flour or a gluten-free blend can work well, though the texture might differ slightly.
Granulated Sugar: It adds sweetness to the batter. If you’re looking to reduce sugar, you might use coconut sugar or a sugar substitute like stevia, but be aware this can change the flavor a bit.
Oil for Frying: Vegetable and canola oils are great for deep frying. If you’re looking for a more flavorful option, peanut oil is also excellent, but be cautious with allergies!
How Do I Get the Perfect Fry on My Cheesecake?
The key to deep-frying cheesecake starts with preparing the cheesecake properly. Freezing it not only helps maintain its shape but also makes for a delightful contrast in textures once fried. Make sure it’s perfectly solid before moving forward.
- In a large pot, heat enough oil for deep frying. Too much oil can make it hard to manage.
- Test the oil’s readiness by dropping a tiny spoonful of batter in. If it bubbles up, you’re ready to fry!
- When frying, do not overcrowd the pot. Frying in batches ensures even cooking and that they turn golden and crispy.
- Keep an eye on the time; usually, 2-3 minutes per side is perfect. Use a slotted spoon to flip them carefully to avoid splashing hot oil.
How to Make Deep Fried Cheesecake!
Ingredients You’ll Need:
For the Cheesecake:
- 1 whole cheesecake (store-bought or homemade)
For the Batter:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 1/2 cup milk
- 1 large egg
- 1 tsp vanilla extract
- Oil for deep frying (vegetable or canola)
- Powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time plus 3-4 hours to freeze the cheesecake. The actual cooking time is about 10-15 minutes. So, after your cheesecake is frozen, you’ll be enjoying this tasty treat in no time!
Step-by-Step Instructions:
1. Prep the Cheesecake:
If you’re using a whole cheesecake, the first step is to freeze it. Wrap the cheesecake in plastic wrap and place it in the freezer for at least 3-4 hours or until it’s solid. This will make it much easier to cut and handle. Once frozen, carefully cut the cheesecake into bite-sized squares or triangles.
2. Make the Batter:
In a mixing bowl, combine the flour, baking powder, salt, and sugar. In another bowl, whisk together the milk, egg, and vanilla extract until smooth. Now, pour your wet ingredients into the dry ingredients. Gently mix until combined; the batter should be thick but still smooth.
3. Heat the Oil:
In a deep frying pan or pot, heat about 2-3 inches of oil over medium-high heat. To check if the oil is ready, drop a small spoonful of batter into it. If it sizzles and floats to the surface, your oil is heated and ready for frying!
4. Coat the Cheesecake:
Take each piece of frozen cheesecake and dip it into the batter, making sure it’s fully coated. Don’t rush this step—get a nice even layer of batter on each piece!
5. Fry the Cheesecake:
Carefully drop the battered cheesecake pieces into the hot oil, frying just a few at a time to avoid overcrowding. Fry for about 2-3 minutes on each side or until they are golden brown and crispy. Keep an eye on them to ensure they don’t burn!
6. Drain and Dust:
Once fried, use a slotted spoon to remove the cheesecake pieces from the oil. Place them on a plate lined with paper towels to absorb any excess oil. While they are still warm, dust them generously with powdered sugar.
7. Serve:
Now it’s time to enjoy! Serve your delicious deep-fried cheesecake warm. You can add extra sweetness by drizzling some chocolate sauce, adding fruit preserves, or a dollop of whipped cream on top if you like. Dive in and enjoy this indulgent treat!
Can I Use Store-Bought Cheesecake?
Absolutely! Store-bought cheesecake is a great option for this recipe. Just be sure to freeze it solid before cutting it into bite-sized pieces. This ensures it holds its shape during frying for the best texture.
What Can I Use Instead of All-Purpose Flour?
If you’re looking for a gluten-free option, you can substitute all-purpose flour with a gluten-free all-purpose blend. Just make sure it contains a binding agent like xanthan gum for the best results. You can also try using almond flour for a nutty flavor, though the texture may vary slightly.
How Should I Store Leftover Deep Fried Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place them in an oven at 350°F (175°C) for about 10 minutes to regain some of the crispiness, or you can pop them in the microwave for a quick warm-up, though they might lose some crunch that way!
Can I Make the Batter Ahead of Time?
Yes, you can prepare the batter in advance. Just store it tightly covered in the refrigerator for up to 24 hours. Be sure to give it a good stir before using it, as it may thicken up a bit while sitting.
