Deep-Fried Cheesecake with Strawberries Yield: 12 servings Portion Size: 1 cheesecake Deep-Fried Cheesecake with Strawberries IngredientsQty Cream Cheese, so%tened 2 lb. Granulated Sugar 12 oz. Whole eggs 10 Sour Cream 6 oz.
Heavy Cream 1 cup Pennant ® Pu%% Pastry Squares 12 (5 d x 5 d each) Egg wash As needed Frying oil For deep %ryer Con%ectioners 9 sugar As needed Fresh strawberries For garnish 1. Beat cream cheese with sugar until smooth. Slowly add eggs, mixing well between additions.
Add sour cream and cream; blend smooth. Divide and pour cheesecake batter into 2, greased 9-inch cake pans, 2-inches deep. 2.
Bake in 350°F conventional oven in water bath until cakes are set, about 45 minutes. Remove cake pans %rom water bath; cool pans on racks until bottoms %eel barely warm. Invert pans to release cakes.
Cool completely. Wrap cakes in plastic wrap and %reeze. 3.
Cut 12, 2 1/2-inch rounds %rom %rozen cheesecakes. Place each cake round on pu%% pastry square. Egg wash pastry edges; %old up corners to enclose cheesecake completely.
Pinch and seal edges together thoroughly; be sure to paste all seams and eliminate cracks. Freeze pastry-wrapped cakes at least 1 hour. 4.
Heat oil in deep %ryer to 350°F. Place %rozen pastry-wrapped ... more. less.
cheesecakes in %ryer basket and lower into heated oil. Fry until golden brown, about 12 minutes.<br><br> Drain on paper towels briefy. 5. Sprinkle deep-%ried cakes with con%ectioners 9 sugar.<br><br> Serve with %resh strawberries. Serving Suggestion: Serve in pool o% strawberry sauce and garnish with ice cream scoop. For more information on how Pennant ® puff pastries can perform for you, call 1-800-656-0064 or visit us at www.pennantfoods.com.<br><br> Directions