FRIED CHEESECAKE BARS RECIPE BY TASTY
Here's what you need: cream cheese, lemon juice, vanilla extract, granulated sugar, heavy cream, all-purpose flour, large eggs, graham crackers, canola oil, strawberry sauce, whipped cream, powdered sugar
Provided by Katie Aubin
Categories Desserts
Yield 12 servings
Number Of Ingredients 12
Steps:
- In a large bowl, use an electric mixer to combine the cream cheese, lemon juice, and vanilla extract.
- Once smooth, use a spatula to scrape down the sides of the bowl, then add the sugar and heavy cream. Mix on high speed for about 2 minutes, or until the batter is thick and smooth.
- Pour batter into a 13x9-inch (33x23-cm) baking dish lined with parchment paper. Use a spatula to spread the batter evenly and make the top as level as possible.
- Freeze for four hours.
- Fill a gallon-size plastic bag with the graham crackers. Use a rolling pin or meat mallet to crush the graham crackers until they are super-fine crumbs.
- Pour the flour, eggs, and graham cracker crumbs into 3 separate medium bowls.
- Heat the oil in a large pot until it reaches 350°F (180°C).
- Remove the cheesecake batter from the freezer and use the parchment paper to lift it out of the pan. Cut the cheesecake into 12 4x3-inch (10x7-cm) bars.
- Take a piece of cheesecake and toss it in the flour. Tap off any excess flour, dip the piece in the egg, and then toss it in the graham cracker crumbs. Dip it back in the egg again, then toss in the graham cracker crumbs once more. Repeat with the remaining cheesecake pieces.
- Fry the breaded cheesecake, 2 or 3 bars at a time, until golden brown, 30-60 seconds.
- Drain the cheesecake bars on a wire rack or paper towels.
- Serve with strawberry sauce, whipped cream, and powdered sugar.
- Enjoy!
Nutrition Facts : Calories 1014 calories, Carbohydrate 33 grams, Fat 98 grams, Fiber 0 grams, Protein 6 grams, Sugar 20 grams
DEEP-FRIED CHEESECAKE BITES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 18 servings
Number Of Ingredients 13
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.
AIR-FRYER CHEESECAKE
This recipe for an air-fryer cheesecake shows the potential of the appliance and the creativity of people, who seem willing to try making anything in the machine. Four months after Rebecca Abbott bought her first air fryer, she was stunned when she made a perfect cheesecake in it - no cracks or dips. She created this recipe, along with Jennifer West, for their blog, Air Frying Foodie. (The two included a cookies and cream version in their cookbook, "Air Fryer Beginner Recipes.") This cheesecake is done in a fraction of the time it would take to bake one and looks beautiful, especially with cherry pie filling on top.
Provided by Christina Morales
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Brush melted butter on the bottom and sides of a 7- or 8-inch springform pan that fits in your air fryer. Line the bottom with parchment paper and brush with melted butter.
- In a medium bowl, mix the graham cracker crumbs and melted butter with a spoon until the mixture is the texture of coarse meal. Transfer the graham cracker mixture to the prepared pan and press evenly with the spoon to form a level crust.
- Using a stand mixer fitted with the paddle attachment or a hand mixer and a mixing bowl, beat the cream cheese on medium speed until creamy and smooth, 1 to 2 minutes. Add the eggs, condensed milk and vanilla, and beat on medium speed, occasionally scraping the sides and bottom of the bowl, until completely smooth, 1 to 2 minutes.
- Put the pan with the crust into the air fryer, then pour the cream cheese mixture over the crust. It should almost reach the rim of the pan. Close the air fryer lid and turn the air fryer setting to bake.
- Bake the cheesecake at 300 degrees until the top is lightly browned and the center jiggles slightly, 25 to 35 minutes. It may take a little more or less time depending on the air fryer.
- Carefully remove the springform pan from the air fryer, let it sit at room temperature for about 1 hour, and then cool it in the refrigerator for 6 to 8 hours. When ready to eat, remove the cheesecake from the pan. Slice with a warm knife, wiping it clean between cuts. If desired, top with cherry pie filling.
AIR-FRYER CHEESECAKE
This air-fryer cheesecake is something I've been making and perfecting for years. My daughter insisted it be served at her wedding. -Howard Koch, Lima, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat air fryer to 325°. In a bowl, combine the graham cracker crumbs, butter and sugar. Pat into the bottom and 1 in. up the sides of an 8-in. springform pan that fits into the air fryer. Chill while preparing filling. , For filling, beat cream cheese and eggs in a bowl on medium speed for 1 minute. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust. , Cook until center is almost set, 25-30 minutes. Cool for 10 minutes. For topping, combine the sour cream and remaining sugar and vanilla in a small bowl; spread over cheesecake. Cook 15 minutes longer. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate 3 hours or overnight. If desired, serve with whipped cream.
Nutrition Facts : Calories 504 calories, Fat 36g fat (20g saturated fat), Cholesterol 145mg cholesterol, Sodium 357mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.
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