Deep Fried Cheesecake Bites

This hearty Deep-Fried Cheesecake has been my guilty pleasure dessert for years. When I want to truly impress guests with something unexpected and decadent, this is my secret weapon. The contrast between the crispy exterior and the cool, creamy cheesecake center creates a dessert experience unlike any other.

I first made this recipe for my sister's birthday party as an experiment, and it became an instant hit. Now it's requested at every family gathering, and I've perfected the technique over dozens of batches.

Ingredients

For the Cheesecake

• 1 whole cheesecake: frozen solid for at least 3 hours. The freezing is crucial as it helps the cheesecake maintain its shape during frying.

For the Batter

• 1 cup all-purpose flour: which creates the perfect crispy exterior when fried
• 1 tsp baking powder: for a light and airy coating
• 1/2 tsp salt: enhances all the flavors and balances the sweetness
• 1/4 cup granulated sugar: adds just the right amount of sweetness to the coating
• 1/2 cup milk: creates the perfect batter consistency
• 1 large egg: helps bind everything together for the perfect coating
• 1 tsp vanilla extract: complements the cheesecake flavor beautifully
• Oil for deep frying: vegetable or canola work best due to their neutral flavors and high smoke points
• Powdered sugar for dusting: adds a beautiful finishing touch and extra sweetness

Step-by-Step Instructions

Prep the Cheesecake:

Take your cheesecake and wrap it tightly in plastic wrap. Place in the freezer for at least 3-4 hours until completely solid. This step is non-negotiable as a frozen cheesecake is much easier to handle and maintains its shape during frying. Once frozen, carefully slice into bite-sized squares or triangles about 1-inch in size. Work quickly to prevent thawing.

Make the Batter:

Combine all the dry ingredients in a medium bowl, whisking together the flour, baking powder, salt, and sugar until well incorporated. In a separate bowl, whisk the milk, egg, and vanilla extract until smooth and no egg streaks remain. Gradually pour the wet ingredients into the dry ingredients, gently folding until just combined. You want a thick but pourable consistency that will coat the cheesecake pieces without being too runny or too thick.

Heat the Oil:

Fill a deep pot with about 2-3 inches of oil and heat over medium-high heat until it reaches approximately 350°F. If you don't have a thermometer, test the oil by dropping a small amount of batter in. The oil is ready when the batter floats to the surface immediately and bubbles actively. Having the correct oil temperature is crucial too cool and your cheesecake will absorb oil and become greasy, too hot and the outside will burn before the coating cooks properly.

Coat the Cheesecake:

Working with a few pieces at a time to maintain their frozen state, dip each cheesecake square into the batter. Use a fork to fully submerge the cheesecake, then lift it out allowing excess batter to drip off. The coating should be even but not too thick. Keep the remaining cheesecake pieces in the freezer until ready to coat and fry.

Fry the Cheesecake:

Carefully lower 3-4 battered pieces into the hot oil, being careful not to splash. Fry for approximately 2-3 minutes, turning halfway through, until the coating is golden brown and crispy. Watch them closely as they can go from perfect to burnt quickly. The inside should remain frozen or just slightly softened while the outside becomes golden and crisp.

Drain and Dust:

Remove the fried cheesecake pieces using a slotted spoon and place on paper towels to absorb excess oil. While still warm but not hot, generously dust with powdered sugar through a fine-mesh sieve for an even coating. The warmth helps the sugar adhere beautifully to the surface.

Serve Immediately:

Place on a serving platter and enjoy while the contrast between the warm, crispy exterior and cool, creamy interior is at its peak. The magical window of perfection is about 5-10 minutes after frying.

My favorite part of this recipe is watching peoples faces when they take their first bite. The unexpected combination of temperatures and textures always brings smiles and wide eyes. My grandmother who claimed to dislike cheesecake became an instant convert after trying these at our family reunion last summer.

Storage Tips

While these delights are best enjoyed immediately after frying, you can store leftovers in an airtight container in the refrigerator for up to 2 days. The coating will soften in the refrigerator, but you can regain some crispiness by reheating them in an oven preheated to 350°F for about 5-7 minutes. Avoid microwaving as this will make the coating soggy.

Topping Variations

The basic powdered sugar topping is delicious, but there are countless ways to elevate this dessert. Drizzle with warm chocolate sauce, caramel, or fruit coulis for added flavor dimensions. A dollop of freshly whipped cream alongside fresh berries creates a perfect balance. For an extra decadent version, serve with a scoop of vanilla ice cream while the cheesecake is still warm from frying.

Making It Healthier

While deep-fried cheesecake is definitely an indulgence, there are ways to make it slightly lighter. Consider using a lighter cream cheese option for your cheesecake base or making mini portions to control serving sizes. An air fryer can also be used as an alternative cooking method. Spray the battered pieces with cooking oil and air fry at 375°F for about 5-7 minutes, though the texture will be slightly different than traditional deep-frying.

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Frequently Asked Questions

→ How do I ensure the cheesecake doesn’t fall apart during frying?

Freeze the cheesecake for at least 3-4 hours so it becomes solid. This will make it easier to cut and coat with batter without breaking apart.

→ What’s the best oil for deep frying?

Vegetable or canola oil works best due to their high smoke points. Peanut oil is also a great option if allergies are not a concern.

→ Can I make this gluten-free?

Yes, use gluten-free all-purpose flour or almond flour. However, note that the texture may differ slightly.

→ How do I store leftover fried cheesecake?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven at 350°F for about 10 minutes to regain crispiness.

→ What toppings can I add to enhance the flavor?

Drizzle chocolate sauce, add fruit preserves, or top with whipped cream for extra sweetness and flavor.

→ Can I use a homemade cheesecake?

Yes, homemade cheesecake works perfectly. Just ensure it is frozen solid before cutting and coating in batter.