Description
Crispy fried cheesecake bites are the ultimate treat for anyone who loves a twist on the traditional. They’re versatile, easy to make, and an absolute showstopper for parties, family dinners, or any occasion that calls for a touch of sweetness.
Ingredients
For the Cheesecake Filling
- Cream Cheese: 16 oz (2 packages), softened
- Granulated Sugar: 1 cup
- Eggs: 2 large
- Vanilla Extract: 1 teaspoon
- Lemon Zest: 1 teaspoon (optional, for a tangy twist)
For the Coating
- All-Purpose Flour: 1 cup
- Eggs: 2 large, beaten
- Breadcrumbs or Graham Crackers: 2 cups, finely crushed
- Powdered Sugar: For dusting
For Frying
- Vegetable Oil: Enough to submerge the bites, about 2-3 inches deep in your frying pan
Instructions
Step 1: Prepare the Cheesecake Base
- Preheat the oven to 325°F (160°C). Line a springform pan with parchment paper.
- In a mixing bowl, beat softened cream cheese until smooth. Gradually add sugar and mix until creamy.
- Add eggs one at a time, followed by vanilla extract and optional lemon zest. Mix until fully combined.
- Pour the mixture into the prepared pan. Use a water bath to bake for 50-60 minutes to prevent cracking.
- Let the cheesecake cool completely, then chill in the refrigerator for at least 4 hours or overnight.
Step 2: Shape the Cheesecake Bites
- Once the cheesecake is chilled and firm, remove it from the pan.
- Using a sharp knife dipped in warm water, cut the cheesecake into 1-inch cubes.
- Place the cubes on a parchment-lined baking sheet and freeze for 30-60 minutes to help them hold their shape.
Step 3: Coat the Cheesecake Bites
- Set up a breading station with three shallow bowls:
- Bowl 1: All-purpose flour
- Bowl 2: Beaten eggs
- Bowl 3: Breadcrumbs or crushed graham crackers
- Roll each frozen cheesecake cube in flour, dip it into the beaten eggs, and coat it thoroughly with breadcrumbs.
Step 4: Fry the Cheesecake Bites
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Use a thermometer for accuracy.
- Fry the coated bites in small batches, turning occasionally to cook evenly. Each batch should take about 1-2 minutes until golden brown.
- Use a slotted spoon to remove the bites and place them on a paper towel-lined plate to drain excess oil.
- Dust with powdered sugar before serving.
Notes
1. Use a Water Bath for Baking
A water bath while baking the cheesecake helps achieve a smooth, crack-free surface, making it easier to cut into neat cubes.
2. Chill the Cheesecake Properly
Ensure the cheesecake is thoroughly chilled or frozen before cutting and coating. This step is essential for preventing the bites from falling apart during frying.
3. Test the Oil Temperature
If the oil is too cool, the bites may absorb excess oil and become greasy. If it’s too hot, the coating may burn before the interior is warm. Maintain a steady 350°F (175°C) for best results.
4. Avoid Overcrowding the Pan
Fry in small batches to prevent lowering the oil temperature and ensure even cooking.
5. Customize the Coating
For added flavor, mix cinnamon, nutmeg, or cocoa powder into the breadcrumbs. Alternatively, use crushed cookies like Oreos or shortbread for a unique twist.
6. Pair with Dipping Sauces
Serve with chocolate ganache, caramel sauce, or berry compote to enhance the flavor.
7. Reheat Properly
If you need to reheat leftovers, use an oven or air fryer to retain the crispy texture. Avoid microwaving, as it can make the coating soggy.
- Prep Time: 4 hours (includes chilling and freezing time)
- Cook Time: 10 minutes