Fried Cheesecake Rolls
Man, I just keep your mouths watering huh?
Okay, have you ever had Fried Cheesecake Rolls?
I had Fried Cheesecake Rolls a long time ago at Longhorn Steakhouse and I can’t remember what I was amazed at more; that I was eating Fried Cheesecake or the flavor? Maybe it was a bit of both. Whatever it was, I thought they were pretty darn amazing! Who know that you could fry Cheesecake. Well, in this country you can fry just about anything.
Side Note: I saw fried Watermelon on a TV show a couple of weeks back. Crazy huh?
Anyway, back to my Fried Cheesecake experience: I loved the crunch of the exterior of the cheesecake and there was this strawberry drizzle that came with it that I fell in love with. That Fried Cheesecake dish was incredible. Well, I thought I’d try to rekindle the romance I had with the cheesecake and get my groove back.
Anyways! I thought the easiest way would be to make a cream cheese batter, without the eggs, roll them up in some tortillas, fry em, and serve em! Easy! And of course, you have to sprinkle some extra sugar on top. These Fried Cheesecake Rolls are really great and perfect for small dinner gatherings if you don’t want to make a time-consuming dessert. You can put out all types of dipping sauces too like salted caramel, chocolate, and strawberry, which the recipe is included. The one thing I do have to tell you guys and I learned from experience, let the Fried Cheesecake Rolls cool. There is nothing worse than biting into one of these Deep Fried Cheesecake Rolls and tasting warm cheesecake batter. Not really good. Just let them cool at room temperature, place them on a serving platter, and that is it. Don’t worry if you are going to lose the texture of flavor. The tortillas are going to still go to be crisp and delicious. For more variety, you can try these Crescent Cheesecake Roll-Ups.
- 24 oz. Cream Cheese
- ⅔ c. sugar
- 2 tsp. vanilla extract
- 3½ c. vegetable oil
- 1 stick butter, melted
- 15-20 small flour tortillas
- ½ c. sugar
- 1 tsp. cinnamon
- 1 lb. strawberries, diced
- ¼ c. sugar
- ⅛ c. vodka (berry flavored if you have it)
- ⅛ c. water
- ⅛ c. strawberry preserves
- For the sauce: In a medium saucepan, add the strawberries, sugar, vodka, water, and place on low to medium heat and allow to simmer for 10 minutes. Using a potato masher, smash the strawberries while in the saucepan. Add the strawberry preserves and allow to simmer for another 5-7 minutes or until sauce thickens. Remove from heat.
- In a large bowl, cream the cream cheese, add the sugar, and vanilla extract. Take a flour tortilla and add about a spoonful and a half of the cream cheese mixture and spread in the middle of the tortilla. Begin to roll the tortilla away from you; halfway through tuck in the sides; and roll to the end of the other side of the tortilla making a roll. Complete the process until all of the cream cheese mixtures is gone.
- In a large saute pan on medium heat (make sure it isn't too high) heat the vegetable oil. Add a couple of the cheesecake filled tortillas to the pan seam side up. Allow to fry for 1 minute on each side. Use a slotted spoon to remove from heat once golden brown on both sides. Repeat until all tortillas are cooked.
- Use a pastry brush and brush each tortilla with butter, sprinkle with cinnamon sugar mixture, and allow to cool before serving. Use the strawberry sauce for dipping.