Deep Fried Cheesecake
Apr
Preheat oven to 350 degrees F. Grease a 9” springform pan. Don’t bother with a water bath here—it doesn’t matter if it cracks.
In a medium bowl, combine cracker crumbs, sugar, and melted butter. Press firmly on bottom and 1-inch up sides of a 9-inch springform pan. Bake 8 Minutes.
In a large bowl, combine cream cheese and sugar. Beat with an electric mixer until fluffy. Beat in eggs, 1 at a time, beating well after each addition. Stir in melted chocolate.
Carefully pour batter into the prepared crust. Bake 45 Minutes.
Remove from oven let cool completely on cooling rack. Chill 8 Hours before continuing with the recipe.
Cut the cheesecake into approximately 3” by 1” pieces.
Heat oil in a large pot to 365 degrees F on a deep-fry thermometer.
Prepare a cooling rack over a sheet pan lined with paper towel.
Lightly moisten each egg roll wrapper with the egg wash. Blot off excess egg wash with paper towels.
Place each piece of cheesecake in the middle of a wrapper. Sprinkle with some chopped chocolate.
Fold top of wrapper down over the cheesecake, and both sides toward the middle.
Roll each piece of cheesecake toward you until it is completely rolled up. Make sure the egg roll is tightly packed with its edges sealed.
Gently place egg rolls into the oil and cook until golden brown, about 2 Minutes. Using a slotted spoon, remove the egg rolls from the oil. Place each egg roll in a bowl of confectioners’ sugar and coat well.
Using a slotted spoon, remove the egg rolls from the oil. Place each egg roll in a bowl of confectioners’ sugar and coat well.
Place deep-fried rolls of cheesecake on the rack to cool slightly before serving.
Drizzle with dessert sauce and top with whipped cream. Serve immediately.