Fried Cheesecake Bites Aka The Ultimate Comfort Food Recipes

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DEEP-FRIED CHEESECAKE BITES



Deep-Fried Cheesecake Bites image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h30m

Yield 18 servings

Number Of Ingredients 13

8 ounces cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla extract
1/2 cup graham cracker crumbs
1 pound fresh or frozen strawberries, cleaned and quartered if fresh
1/4 cup sugar
2 tablespoons lemon juice
Vegetable oil, for deep-frying
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup whole milk

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)



Fried Cheesecake Bites (Aka the Ultimate Comfort Food) image

A crispy but tender outside with a slightly warm and gooey citrus cheesecake filling. I serve these with blueberry syrup on the side for dipping. I created this recipe for a dinner party I was having and wanted a unique dessert. These are crowd friendly and totally comfort food! I would encourage you to even make your own cheesecake with my flavorings and then use that as your cheesecake base. I'm a food purist and would have loved to do that, but time was not on my side so I had to settle for a ready made cheesecake filling (which I made flavor enhancements to), and this is that recipe. Either way, you are sure to enjoy these amazing little balls of deliciousness!

Provided by Dans La Lune

Categories     Cheesecake

Time 4h15m

Yield 25-30 bites, 4-6 serving(s)

Number Of Ingredients 14

1 (24 ounce) container cheesecake filling (I use Philadelphia Ready to Eat cheesecake filling)
1 tablespoon fresh lemon zest
1 tablespoon Grand Marnier
2 teaspoons vanilla extract
1 teaspoon salt
4 teaspoons sugar
3 cups cinnamon flavored animal crackers (I use Cats Cookies from Trader Joes, the regular flavor)
1 cup flour
2 teaspoons baking powder
1 egg
1 1/4 cups milk
vegetable oil (for deep frying)
powdered sugar (optional)
blueberry syrup (recipe below) (optional)

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).

FRIED CATFISH BITES



Fried Catfish Bites image

Make and share this Fried Catfish Bites recipe from Food.com.

Provided by Iowahorse

Categories     Catfish

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs catfish fillets
1 teaspoon hot sauce
salt (to taste)
pepper (to taste)
3 eggs (beaten)
1 1/2 cups cornmeal
cooking oil

Steps:

  • Rub fish with hot sauce, salt and pepper.
  • Set aside for 1 hour or more.
  • Cut fish into bite-size pieces and dip into eggs.
  • Roll in cornmeal.
  • Fry quickly in deep fat for 2 or 3 minutes, or until golden brown.
  • Drain.

FRIED CINNAMON CRUNCH CHEESECAKE BITES RECIPE BY TASTY



Fried Cinnamon Crunch Cheesecake Bites Recipe by Tasty image

Here's what you need: cream cheese, vanilla extract, granulated sugar, heavy cream, cinnamon crunch cereal, all-purpose flour, large eggs, canola oil, powdered sugar

Provided by Betsy Carter

Categories     Desserts

Yield 45 bites

Number Of Ingredients 9

16 oz cream cheese, room temperature
½ teaspoon vanilla extract
½ cup granulated sugar
½ cup heavy cream
4 cups cinnamon crunch cereal
1 cup all-purpose flour
4 large eggs, beaten
4 cups canola oil, for frying
powdered sugar, for serving

Steps:

  • In a large bowl, beat the cream cheese and vanilla with an electric hand mixer until smooth, then add the sugar and beat to incorporate.
  • Scrape down the sides of the bowl with a spatula, then add the heavy cream. Beat on high speed for about 2 minutes, or until the batter is thick and smooth.
  • Freeze for 45 minutes.
  • Use a small ice cream scoop to scoop out balls of batter and place on a parchment paper-lined baking sheet. Freeze for 2 hours.
  • Add the cinnamon crunch cereal to a food processor and blend until super-fine crumbs form.
  • Place the cinnamon crunch crumbs, flour, and eggs in 3 separate shallow bowls.
  • Take a cheesecake ball and toss it in the flour. Tap off any excess flour, dip in the eggs, and then toss it in the cinnamon crunch crumbs. Dip it back in the egg again, then again in the cinnamon crunch crumbs.
  • Repeat with the remaining cheesecake balls, placing them back on the baking sheet. Return to the freezer while the oil heats up, about 15 minutes.
  • Heat the oil in a large pot until it reaches 350°F (180°C).
  • Fry the cheesecake balls, 4 at a time, until golden brown, about 1 minute.
  • Drain the cheesecake balls on a wire rack or paper towels.
  • Sprinkle powdered sugar over the cheesecake bites and serve warm.
  • Enjoy!

Nutrition Facts : Calories 253 calories, Carbohydrate 8 grams, Fat 24 grams, Fiber 0 grams, Protein 2 grams, Sugar 3 grams

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