How to make these on the go deep fried cheesecake cupcakes
When I tell you this idea came to me out of nowhere, I am not kidding. I have so many cheesecake tubs in my fridge and I knew I had to use them immediately. I love baking cheesecake, I find it really therapeutic and simple. Therefore, I decided to make a these on the go deep fried cheesecake cupcakes on these chilly Winter days. I know a lot of people enjoy deep frying ice-cream, but this is a one step better than that.
The best part about this is that you can use almost any cheesecake recipe you like and just deep fry it. I am using a standard recipe that lives rent free in my mind for this post. The crumb that you would use as the base of the cheesecake will act as the crumb coating underneath the pancake batter. This will then all be deep fried and and eaten immediately.
I hope you enjoy this recipe as much as I do! Please remember to leave a comment and rate this recipe if you have a moment.
Bon Apetit,
Zorah
What I need to make this recipe?
In order to freeze the cheesecake you will need to have a silicone mould. I only had a very big silicone mould, so I had to cut them down in size in order to get them to a bite size. Make sure to use grease proof spray inside the mould so the cheesecake does not stick to it.
Freezing the cheesecake before handling it
The cheesecake has to be frozen a few time in order to handle it. If it is not frozen, you will find that it will leak in the oil when you’re deep frying it. This causes a lot of splatter ad could hurt you if you are not careful.
Pancake Recipes (you will need for this recipe)
Moulds you will need for this recipe
On The Go Deep Fried Cheesecake Cupcakes
Course: DessertCuisine: FrenchDifficulty: Easy8-12
servings10
minutes15
minutesIngredients
- Cheesecake
350g cream cheese
3 tbsp. sour cream
2 tbsp. granulated sugar
1/4. cup condensed milk
1 tbsp. corn starch
1/4 cup icing sugar
2 tsp. vanilla essence
- Crumble** Optional
1 sleeve/200g of digestive biscuits/graham crackers
3-4 tbsp. melted butter
1/4 cup granulated sugar
1 egg for coating
2-3 cups vegetable oil for frying
- Use any pancake batter recipe you, I will link some in this post for you as well
Directions
- Crumb coating
- In a blender, combine the biscuits and sugar and blend well. The biscuits should be fine and have a sand like texture to them.
- Then add in the melted butter and blend again.
- The crumb should be fully coated with the butter, set aside when you’re done.
- Cheesecake
- In a stand mixer add the cream cheese and mix with a creaming tool until smooth. Scrape down the sides before adding in new ingredients.
- Then add in the condensed milk and sour cream and mix again.
- After that is well blended, add in the sugar, corn starch, icing sugar and vanilla essence.
- Blend and scrape down the sides until it is mostly smooth in texture.
- Place the cheesecake batter into a silicone mould that suits you (see above for references).
- Freeze the cheesecake for 2 hours.
- When the cheesecake is hardened, coat with the egg (whisked) and roll it in the crumb mixture.
- Freeze again or 30 minutes.
- Then cut into smaller sizes, if you are using a bigger mould like me.
- Heat oil in a small pot in the meantime and make your pancake batter.
- Coat with the pancake batter and then drop a few into the warmed oil.
- Once each side is looking golden brown, remove from the heated oil and allow to cool for 20-30 minutes and then enjoy!
