Ingredients
Equipment
Instructions
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar, sour cream, and vanilla extract, and beat until light and fluffy.
- Gently fold in the finely diced strawberries and graham cracker crumbs until just combined.
- Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of the filling onto the sheet. Freeze for at least 2 hours, or until completely solid.
- Place a frozen piece of cheesecake filling onto the center of an egg roll wrapper. Fold the bottom corner over the filling, fold in the sides, brush the top corner with water, and roll up tightly to seal.
- In a heavy-bottomed pot, heat vegetable oil to 350°F (175°C).
- Carefully fry the wrapped cheesecakes in batches for 2-3 minutes per side, until golden brown and crispy.
- Remove from oil and drain on a wire rack. In a small bowl, combine the granulated sugar and cinnamon. Toss the warm fried cheesecakes in the cinnamon-sugar mixture until coated.
- Serve immediately while warm.
Notes
Do Not Skip Freezing: This is the most crucial step to prevent the filling from leaking while frying.
Oil Temperature: Use a kitchen thermometer to ensure the oil is at the correct temperature for a crispy, non-greasy result.
Serving Suggestion: Absolutely delicious with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
Oil Temperature: Use a kitchen thermometer to ensure the oil is at the correct temperature for a crispy, non-greasy result.
Serving Suggestion: Absolutely delicious with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
