Saturday, March 24, 2012

"Chinese" Cheesecakes

These are mini cheesecakes that are wrapped in egg roll wrappers instead of having a crust. They were SO good! Scott actually ended up eating all the leftovers!! These were a little bit time consuming, but overall they are very easy to make! They taste delicious and you can make them with whatever fruit you prefer! I definitely recommend when you’re looking for a new sweet to serve at a dinner party!

 Chinese Cheesecakes-adapted from Tasty Kitchen
Total Time: 25 Minutes

  • 1 Tablespoon Ground Cinnamon
  • 1 cup Fresh Berries
  • 1 package Egg Roll Wrappers
  • 8 Ounces Cream Cheese
  • 3 Tablespoons Ricotta Cheese
  • 2-½ Tablespoons Powdered Sugar
  • 1 whole Egg
  • 3 Tablespoons Milk
  • 1-1 1/2 inch Canola Oil
  In a bowl, whisk-mix the cream cheese, ricotta, and 1 1/2 tablespoons of the powdered sugar until thoroughly blended.

Beat egg and milk together.

Place 1 1/2 tablespoons of cheese mix in the center of the back of each egg roll skin and place berries in the center of the cheese mixture.

Brush the egg wash around the edges of egg rolls skin and fold left and right sides of skin in about 1/2-inch, and then roll from back to front, ensuring that the roll is sealed. Like a burrito, more or less, except closed on top as well.

Heat 1-inch of canola oil in a large saute pan (about 325 degrees F). Place rolls in oil and cook both sides until golden brown. Remove onto paper towels to drain for a few minutes.

Dust with cinnamon and sugar and top with whipped cream (if desired, of course).

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