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Deep-Fried Cheesecake
Nb persons: 15
Yield: 30
Preparation time:
Total time:
Source: Paula Deen
| 1 | Cheese Cake, New York style |
| Vegetable oil, as needed | |
| 1 | egg |
| 1 cup | milk |
| 30 | spring roll wrapers |
| 6 oz | semisweet chocolate, chips |
| Powdered sugar, as needed | |
| 8 oz | chocolate sauce |
| Whipped cream, for garnish | |
| Mint sprigs, for garnish |
Deep-Fried Cheesecake Rolls:
Heat vegetable oil in a deep-fryer to 365 degrees F.
Whisk 1 egg with 1 cup milk to make an egg wash. Using a pastry brush, lightly moisten each spring roll wrapper with the egg wash. Blot off excess egg wash with paper towel. Place each piece of cheesecake in the middle of a wrapper and sprinkle with the chopped chocolate. Fold top of wrapper down over the cheesecake, and both sides toward the center. Roll each piece of cheesecake toward you until it is completely rolled up making sure the roll is tightly packed with its edges sealed. Place powdered sugar in a medium bowl. Gently place rolls into the oil and cook until golden brown, for about 2 minutes. Using tongs or a spider, remove the golden-brown rolls from the oil and place each roll in a bowl of powdered sugar and coat well. Place deep-fried rolls on paper towels to cool slightly before serving.
Drizzle with chocolate sauce, top with whipped cream, and garnish with a mint leaf.
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