Fried Cheesecake

As soon as I hear the words Fried Cheesecake, I’m transported back to my childhood, where golden-brown bites of cheesecake were a rare, sweet indulgence. It was a special treat that my family would whip up after dinner, a way to celebrate the simple joys of life. The crunch of the outside followed by the creamy bliss on the inside created a flavor explosion that left everyone wanting more. What’s not to love about transforming a beloved dessert into a crispy delight? Every bite is a reminder that life is about embracing our favorites in unexpected ways.

Whether it’s a cozy family gathering or a spontaneous get-together with friends, Fried Cheesecake is sure to steal the show. Imagine watching your loved ones’ faces light up with surprise as they taste this decadent treat. It’s perfect for sharing, but trust me, you might just want to keep it all to yourself!

Ingredients to Make Fried Cheesecake

Every ingredient in this Fried Cheesecake recipe has a purpose, working harmoniously to create a delightful flavor and texture combination. The star of the show is, of course, the frozen cheesecake, which provides a rich and creamy base. The Bisquick pancake mix is perfect for creating a lovely batter that crisps up beautifully when fried. The milk and egg help to bind the batter, ensuring it sticks to the cheesecake pieces, while powdered sugar adds a touch of sweetness. Finally, the vegetable oil is essential for frying, giving that perfect golden finish.

• 1 frozen cheesecake (approximately 1 pound) – The base of this dessert, providing richness and creaminess.
• 1 cup Bisquick pancake mix – This mix creates a fluffy and crispy batter that envelops the cheesecake.
• ½ cup milk – Adds moisture to the batter, ensuring it coats the cheesecake smoothly.
• 1 large egg – Acts as a binder for the batter, helping it adhere to the cheesecake.
• ¼ cup powdered sugar – Sweetens the final dish, giving it a beloved dessert taste.
• 1 quart vegetable oil (for frying) – Necessary for achieving that golden-brown crunch on the outside.
• Caramel sauce and/or strawberry sauce (for serving) – Optional, but these sauces elevate the flavor experience!

Cooking Method for Fried Cheesecake

Now that you’re gathering your ingredients, let’s dive into the cooking method for Fried Cheesecake. This step-by-step guide will ensure your cheesecake gets perfectly fried every time. The process is simple and fun, making it a great activity for any day!

1. Begin by removing the frozen cheesecake from the packaging. Carefully cut it into square pieces, keeping them about two inches each. If you notice the crust crumbling, it’s okay to trim it off for a cleaner presentation. This method keeps your cheesecake intact while frying.
2. While you’re cutting, you’ll want to keep the pieces frozen to maintain their shape. This step is crucial to avoid them melting when they hit the hot oil.
3. Next, take a deep skillet or Dutch oven and fill it with several inches of vegetable oil. You’ll need enough oil to submerge the cheesecake pieces. Using a candy thermometer, heat the oil until it reaches 375°F, maintaining a temperature between 350°F and 375°F while frying.
4. In the meantime, grab a bowl to prepare your batter. In it, whisk together the Bisquick pancake mix, milk, and egg until well combined. The goal here is to create a batter that’s thick enough to coat the cheesecake but still allows the excess to drip off easily.
5. Once the oil is hot and your batter is ready, it’s time for the fun part. Take one piece of cheesecake at a time and dip it into the batter. Use a fork to toss it gently, ensuring it’s fully coated.
6. Lift the cheesecake out of the batter, allowing the excess to drip off. Now it’s ready to go into the hot oil. Carefully place the battered cheesecake into the oil, taking care not to overcrowd the pan, which can cause the temperature to drop.
7. Fry the cheesecake pieces for about 1 to 2 minutes, flipping them occasionally with a slotted spoon. You’re looking for a lovely golden-brown color on all sides.
8. Once done, remove the cheesecake from the oil and place it on a plate lined with paper towels to absorb any excess oil.
9. Continue this process with the remaining cheesecake pieces. Don’t forget to dust the fried cheesecake with powdered sugar while they’re still warm for an extra touch of sweetness!
10. Finally, drizzle your favorite sauce, such as caramel sauce or strawberry sauce, over the fried cheesecake bites. You can also serve the sauces on the side for dipping. Enjoy your delicious creation!

Tips and Tricks about Fried Cheesecake

Mastering the art of Fried Cheesecake comes with practice, and I’ve gathered a few tips to help you along the way. These insights will elevate your frying game and ensure delicious results every time.

• Storage: For any leftovers, store them in an airtight container in the refrigerator. They’re best enjoyed fresh, but they can last for a couple of days.
• Freezing: You can freeze the fried cheesecake pieces after they’ve cooled. Just ensure they’re in a single layer on a baking sheet before transferring them to a freezer bag.
• Serving Suggestions: These bites are perfect for parties. Pair them with fresh fruit or a scoop of ice cream for a delightful dessert platter.
• Consistency of Batter: If your batter is too thick, add a splash more milk to achieve the right consistency. You want it thick enough to coat but not gloppy.
• Variations: Try adding spices like cinnamon or nutmeg to the batter for a warm flavor twist.

Accompaniments for Fried Cheesecake

Serving Fried Cheesecake can be just as enjoyable as eating it! Here are some ideas for how to make your presentation as sweet as the dessert itself:

• Fruit Compote: Pair your fried cheesecake with a fresh fruit compote for a burst of flavor. Berries, peaches, or even a tropical fruit medley work beautifully.
• Ice Cream: Serve with a scoop of vanilla or chocolate ice cream. The cold creaminess balances out the warm, crispy cheesecake.
• Coffee Pairing: These treats go wonderfully with a cup of coffee. The richness of the cheesecake complements the robust flavors of your brew.
• Festive Occasions: Fried Cheesecake is perfect for holidays, birthdays, or casual gatherings. It’s a guaranteed crowd-pleaser!
• Drizzling Sauces: Don’t hesitate to experiment with different sauces. A drizzle of chocolate or a sprinkle of nuts adds an extra layer of indulgence.

FAQ

Conclusion

Fried Cheesecake is a delightful twist on a classic favorite that brings joy with every bite. This recipe showcases how you can take something familiar and turn it into a crispy, indulgent treat. So why not give this recipe a try? You’ll discover not only how easy it is to make, but also how much fun it can be to share with friends and family. Trust me, once you serve it up, everyone will want to know your secret!

Fried Cheesecake

The ultimate comfort food, Fried Cheesecake combines the rich, creamy flavor of cheesecake with a crispy, golden exterior. This easy-to-make dessert will satisfy your sweet cravings and leave everyone asking for seconds. Try this delightful treat tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound frozen cheesecake approximately
• 1 cup Bisquick pancake mix
• ½ cup milk
• 1 large egg
• ¼ cup powdered sugar
• 1 quart vegetable oil for frying
• to taste caramel sauce for serving
• to taste strawberry sauce for serving

Equipment

• Skillet
• Frying pan
• Oven
• Whisk
• Mixing Bowl

Method

 

1. Remove the frozen cheesecake from the packaging and cut it into pieces. The pieces should be approximate squares. If the crust is crumbling away from the cheesecake, it may be best to trim the crust off the pieces as well. Keep the cheesecake pieces frozen while preparing the rest of the recipe.
2. Fill a deep skillet or Dutch oven with several inches of vegetable oil. Use a candy thermometer in the oil to monitor the temperature. Heat the oil until it reaches 375°F and maintain the oil temperature between 350°F and 375°F throughout cooking.
3. While the oil is heating, prepare the batter by whisking together the Bisquick pancake mix, milk, and one egg until well combined. The batter should be thick enough to coat the cheesecake pieces while still allowing you to drip off the excess and work quickly.
4. Dip one piece of cheesecake at a time into the batter. Use a fork to toss the cheesecake in the batter, and then lift the piece out and allow the excess batter to drip off. Immediately transfer the battered cheesecake into the hot oil.
5. Flip the cheesecake occasionally while frying to ensure even cooking. Remove the cheesecake from the oil when it is golden brown all over, about 1 to 2 minutes.
6. Blot excess oil from the fried cheesecake by placing it on several layers of paper towels.
7. Continue battering and frying all of the cheesecake pieces. Dust cheesecake pieces with powdered sugar.
8. Drizzle the sauces over the cheesecake bites or serve them alongside as dipping sauces.

Notes

• Tip 1: Depending on the cheesecake, the size and thickness may vary. I like to cut the pieces into squares, so if your cheesecake is thicker, your overall square pieces will be larger than a shorter cheesecake.
• Tip 2: Some cheesecakes are made with a more crumbly crust, and when you batter this crust, it tends to crumble into the pancake batter and gets messy. For these cheesecakes, most people will cut the crust off and simply batter and fry the cheesecake portion.
• Tip 3: If you’re having trouble transferring the battered cheesecake from the batter to the oil, lift with one fork to drain the excess batter and then use a second fork to swipe the battered bite from the fork to the oil.
• Tip 4: You can fry several pieces of cheesecake at a time but don’t overcrowd the pot. You need the cheesecake pieces to have enough room to turn them to cook evenly and remove them when done.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.