Birthday Cheesecake Wontons Recipes
BIRTHDAY CHEESECAKE WONTONS
These wontons are filled with a birthday cheesecake filling, and then topped with a strawberry powdered sugar.
Provided by Food.com
Categories Cheesecake
Time 40m
Yield 36 wontons
Number Of Ingredients 11
Steps:
- Fill a large pot halfway up with oil and heat to 365 degrees F. Line a plate with paper towels; set aside.
- Beat together the cream cheese and sugar until smooth. Add the flour, sour cream and vanilla and stir once more until well combined. Refrigerate for at least 1 hour and up to overnight. Before using, fold in nonpareils.
- To shape the wontons, work with one wrapper at a time. Add about a teaspoon or two of the cheesecake mixture in the center. Brush the edges with egg wash and then seal and crimp by bringing up the four corners and pinching to seal. Continue shaping until all the filling has been used.
- Once oil is hot, carefully add a few of the wontons at a time and fry until golden brown, about 3 to 5 minutes. Transfer to a paper towel lined plate and continue frying the rest.
- Place the powdered sugar and dried strawberries in a food processor and pulse until well combined and the strawberries are blended into the powdered sugar.
- Dust the top of the wontons with the strawberry powdered sugar before serving.
Nutrition Facts : Calories 518.9, Fat 52.1, SaturatedFat 8.2, Cholesterol 16.6, Sodium 78.8, Carbohydrate 13, Fiber 0.2, Sugar 7.8, Protein 1.6
CHOCOLATE CHIP CREAM CHEESE WONTONS
Time 10m
Number Of Ingredients 7
Steps:
- Heat 2 inches of oil over medium heat until oil reaches 350*F in a wok or sauce pan. While oil is heating, scoop 1 teaspoon of cream cheese into center of each wonton wrapper. Stick 4-6 chocolate chips tip side down into cream cheese. Moisten two connecting sides of wonton with water. Fold over and seal shut. Once oil is hot enough, in small batches put wontons into oil. Fry wontons for 30 seconds to 1 minute on each side. Remove wontons as soon as lightly golden and place on a paper towel. When ready to eat, dust with powdered sugar and dip in chocolate syrup.
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- Wash the blueberries and dry on paper towels. In the mixing bowl of a stand mixer, blend the cream cheese, sugar, eggs, and vanilla, until smooth and creamy. Place cheesecake mixture in the refrigerator.
- In a heavy bottom sauce pan, place the blueberries, water, sugar, and vanilla. Cook over medium high heat, until the blueberries burst. Turn heat to low. Mix a little water with the corn starch - about a Tablespoonful - stir the cornstarch until it dissolves in the water. Pour the cornstarch mixture into the blueberries, turn up the heat, and stir until the mixture becomes clear, thick, and gooey. Remove from heat, and cool for 15 minutes.
- Lay the Wonton wrappers out on a piece of Parchment paper. Remove the cheesecake mixture from the refrigerator, and place about a teaspoonful of the cheesecake mixture in the middle of the wonton wrapper. Place a dollop of the thick blueberry mixture on top of the cheesecake. Melt 1/2 a stick of butter in the microwave, and with a pastry brush, brush the melted butter on the edges of the wonton wrapper, and pull the corners up and together in the middle of the wonton, pinching them to seal them. Place the wonton's in the Air Fryer, and spray them lightly with the Spray Cooking oil. Air fry on 400 degrees for 6 minutes. Remove from Air Fryer to a plate, or platter, and sprinkle with powdered sugar. Serve, and Enjoy!
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- Prepare Strawberry Sauce: Add thawed strawberries and water to a small saucepan. In a small bowl, mix together sugar and cornstarch; add to saucepan and stir until dissolved. Bring to a boil over medium high heat, stirring constantly. Continue cooking and stirring until thickened and clear. Add a drop of red food coloring, if using. Pour cooked strawberry mixture over diced strawberries in a mixing bowl, and stir to combine.
- Cheesecake Filling: In a mixing bowl, beat together the cream cheese, sugar, and flour until smooth. Beat in the egg, sour cream, and vanilla just until blended.
- Assemble the wontons: Place wrapper on a work surface. Dip a finger in the egg wash, and paint all 4 edges with the wash. Spoon 2 teaspoons of the cheesecake mixture into the center of the wrapper. Bring the corners of the wonton together to the center and pinch together to form an "X"; pinch the edges to seal. Place folded wonton on a Silpat or parchment lined baking sheet and cover with plastic wrap to avoid drying out. Repeat with remaining wrappers.
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