Fried Cheesecake Bites Aka The Ultimate Comfort Food Recipes

DEEP-FRIED CHEESECAKE BITES

Steps:

• For the cheesecake mixture: Line a baking sheet with wax paper. Beat the cream cheese until smooth in a stand mixer fitted with the paddle attachment. Add the sugar, vanilla and graham cracker crumbs and beat until well combined. Scoop 1-tablespoon balls of the cheesecake mixture onto the prepared baking sheet. Freeze for about 30 minutes.
• For the strawberry sauce: Meanwhile, combine the strawberries, sugar and lemon juice in a medium saucepan over medium-high heat. Cook, stirring often, until the sugar is dissolved and the berries begin to break down and to give off their juices, 5 to 7 minutes. Transfer to a blender or food processor and puree until smooth. Strain through a fine-mesh sieve to remove the seeds. Set aside.
• For the batter: Heat 2 inches of vegetable oil in a deep, heavy-bottomed pot over medium heat until the oil registers 350 degrees F on a deep-frying thermometer. Line a baking sheet with paper towels and set aside.
• In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the milk and whisk until smooth.
• When the oil is ready, remove the cheesecake balls from the freezer. Working in batches, add the cheesecake balls to the batter a few at a time, turning to coat. Remove from the batter, allowing excess to drip off, and then carefully add to the oil. Fry, turning occasionally, until golden brown, 2 to 3 minutes per batch (allow the oil to return to temperature between batches). Remove from the oil with a slotted spoon and drain on the paper towels.
• Serve warm, with strawberry sauce.

FRIED CHEESECAKE BITES (AKA THE ULTIMATE COMFORT FOOD)

Steps:

• *Note - If you cannot find Cats Cookies from Trader Joes, simply use animal crackers and mix 3/4 teaspoon cinnamon with the crumbs.
• Empty the cheesecake filling into a large mixing bowl. Stir in the lemon zest, Grand Marnier, 1 teaspoon vanilla, 1/2 teaspoon salt, and 2 teaspoons of sugar. Mix until all ingredients are well blended.
• Prepare a cookie sheet lined with foil or parchment paper. With two spoons or with your hands make little balls using the cheesecake mixture. The size should be about the size of a cherry tomato (not grape tomato!).
• Place the balls in rows on the cookie sheet -- as many as you can fit. Don't worry about crowding them, just don't let them stick together. Put the sheet in the freezer for 2 - 3 hours.
• In the meantime, prepare your cookie crumbs. Place cookies (and cinnamon if using) in a large plastic zip top bag. Use a rolling pin or glass to crush cookies and make crumbs. Place crumbs in bowl and set aside.
• Close to the time you will remove the sheet from the freezer, prepare the batter using the flour, baking powder, egg, milk, 1 teaspoon vanilla extract, 1/2 teaspoon salt, and 2 teaspoons sugar. Whisk until mixture is well blended and mostly lump free.
• Heat a large deep pot with oil -- enough to go up the sides by about 3 - 4 inches. The oil should be heated to about 360 degrees. Use an attachable thermometer to ensure that this temperature is reached. If the oil is not hot enough, the balls will fall apart and melt everywhere. If too hot, they will brown very quickly and may burn.
• Make an assembly line of the cookie sheet, followed by the bowl of cookie crumbs, and then the batter.
• Pick up a cheesecake ball and gently roll it in the cookie crumbs, to cover most of the cheesecake, but not all. Then dip the cheesecake ball in the batter (you can use 2 spoons or your hands) and shake off excess gently.
• Drop ball in hot oil and wait for a very light brown color to appear. Roll the ball around to ensure even browning on all sides.
• Remove from oil with a slotted spoon and place cooked cheesecake balls on a plate lined with paper towels.
• Repeat until all are cooked. Then sprinkle lightly with powdered sugar and remove paper towels if you'd like a prettier presentation.
• Serve with a side of blueberry syrup. (RECIPE: One pint blueberries in a saucepan with 1/3 cup sugar, 2 tablespoons lemon juice, 1 teaspoon vanilla. Cook over medium heat for a few minutes until dark and shiny, constantly keeping berries moving by gently stirring or shaking the pan. Strain out the fruit and pour remaining syrup in a container).