Description
Fried Cheesecake Bites are a delightful treat featuring a creamy, sweet cheesecake center coated in a light batter and deep fried to golden perfection. These bite-sized desserts are perfect for parties or a fun indulgence, served plain or with a dusting of powdered sugar, jam, or chocolate sauce.
Ingredients
Scale
Cheesecake Filling
- 8 ounce cream cheese (softened)
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 1/2 cup graham cracker crumbs
Batter
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 cup whole milk
Frying
- 4 cups canola oil
Optional Garnish
- Powdered sugar
- Jam
- Chocolate sauce
Instructions
- Prepare the baking sheet: Line a large baking sheet with parchment paper for easy cleanup and to freeze the cheesecake balls.
- Make the cheesecake filling: In a stand mixer, beat the softened cream cheese until smooth and creamy. Add the sugar, vanilla extract, lemon juice, and graham cracker crumbs, and combine well to form a thick mixture.
- Form cheesecake balls: Scoop 1 tablespoon of the mixture at a time and form into rough mounds. Place each mound onto the parchment-lined baking sheet. Freeze the cheesecake balls for at least 30 minutes to firm up.
- Heat the oil: Pour 4 cups of canola oil into a heavy-bottomed pot, filling it about 2 inches deep. Heat the oil over medium heat until it reaches 365 °F (185 °C).
- Prepare the batter: While the oil is heating, whisk together the flour, sugar, and baking powder in a medium bowl. Gradually whisk in the milk until smooth, creating the batter to coat the cheesecake balls.
- Bread the cheesecake balls: Remove the chilled cheesecake balls from the freezer. Optionally, shape them more evenly but handle minimally to keep firm. Using a slotted spoon, dip a few cheesecake balls at a time into the batter, turning to fully coat.
- Fry the coated balls: Carefully place no more than three coated cheesecake balls into the hot oil at once to prevent temperature drop. Fry for about 2-3 minutes per side, turning to brown evenly to a crisp golden brown.
- Drain and serve: Remove the fried cheesecake bites with tongs and transfer to a paper towel-lined baking sheet to drain excess oil. Serve warm plain, or garnished with powdered sugar, jam, or chocolate sauce.
Notes
- Make sure not to overcrowd the oil to maintain the correct frying temperature and ensure even cooking.
- Freezing the cheesecake balls before frying is important to keep them firm and prevent melting during frying.
- Use whole milk for a richer batter; however, you can substitute with 2% milk if preferred.
- Handle the cheesecake balls gently after freezing to avoid breaking them apart before frying.
- Serve immediately for the best texture, as the bites are crispiest fresh out of the fryer.
Nutrition
- Serving Size: 1 bite
- Calories: 123 kcal
- Sugar: 6 g
- Sodium: 129 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.3 g
- Protein: 3 g
- Cholesterol: 17 mg
