That cheesecake you brought to a recent potluck or baked from scratch isn't only delicious on the first day. With a few tweaks, you can enhance this dessert's flavor and make it even tastier to enjoy as leftovers. Just slice the cheesecake into smaller pieces, toss it in a coating and then fry to golden perfection. Before you know it, you'll have fried cheesecake — a bite-sized treat that's rich, creamy and crunchy all in one. This dessert's luscious filling also adds the right amount of sweetness to pair well with any dipping sauce, from decadent chocolate to salty caramel. Keep reading for an easy fried cheesecake recipe along with two yummy dipping sauces that give those dessert slices a new life!
What is fried cheesecake?
Fried cheesecake is typically made by coating pieces of the cake in flour, eggs and plain breadcrumbs. Afterwards, the cheesecake is fried, dusted with powdered sugar and served with a sweet dipping sauce.
This dessert is popular at carnivals and state fairs mostly due to the sweet and creamy filling complementing the crispy outer shell. But whipping up this fried favorite yourself is simple using a key tip that prevents frying mishaps.
The secret step that keeps cheesecake solid while frying
To ensure cheesecake pieces don't ooze out of the coating, freeze them for 30 minutes before frying. This keeps the cheesecake mixture solid, so it gradually softens while cooking in the oil. Also, it allows the coating to fully stick on the cheesecake bites for an ultra-crunchy exterior. Clearly, a quick blast in the freezer does wonders for making fried cheesecake bites that rival the festival kind!
A mouthwatering fried cheesecake recipe
Whether your cheesecake is plain or flavored, this Fried Cheesecake recipe from Norah Clark, pastry chef and editor at Boyd Hampers, is a great way to use up any remaining slices. In fact, she promises that "they're sure to be a hit at any gathering or as a weeknight sweet treat!"
Fried Cheesecake Bites
3 to 4 cheesecake slices, chilled and cut into 1-inch squares (with crust intact)
1 cup all-purpose flour
2 eggs, beaten
1 cup plain breadcrumbs
Vegetable oil, for frying
Powdered sugar, for dusting
Optional: Dip of your choice like chocolate sauce, caramel or berry compote
Total time: 40 to 50 mins
Yield: at least 3 servings
Pour flour, beaten eggs and breadcrumbs into separate plates. To coat cheesecake pieces, roll each one in flour, eggs and breadcrumbs. Gently press breadcrumbs into cake bites to ensure good coating.
Place coated cheesecake bites on baking sheet and freeze for about 30 minutes.
Heat around 2 inches oil in heavy-bottomed skillet or deep-fryer until it reaches 350°F.
Once heated, carefully add 3 to 4 frozen cheesecake bites to hot oil using slotted spoon. Fry until golden brown, about 2 to 3 minutes. Remove fried cheesecake bites and drain on paper towel-lined plate. Repeat until all cheesecake bites are fried.
Dust with powdered sugar and serve immediately with desired dipping sauce.
2 dipping sauces for fried cheesecake bites
To go with those warm fried cheesecake bites, our test kitchen shares their recipes for Salted Caramel Sauce and Spiced Chocolate Sauce. Dip or smother either of these sauces over the crispy cheesecake for a dessert that's finger-licking delicious!
Salted Caramel Sauce
A sprinkle of sea salt enhances this caramel sauce's flavor.
½ cup dark brown sugar
¼ cup heavy cream
¼ tsp. fresh lemon juice
2 Tbs. unsalted butter
½ tsp. vanilla extract
¼ tsp. coarse sea salt
Total time: 35 mins
Yield: about ½ cup
In medium microwave-safe bowl, combine brown sugar, cream and lemon juice. Add butter; microwave 2 minutes. Carefully remove; whisk until smooth.
Return to microwave; heat 1½ to 2 minutes. Whisk well, adding vanilla and sea salt. Let sit 30 minutes or until thickened. Serve.
Spiced Chocolate Sauce
For flavor bold enough to stand up to rich desserts like fried cheesecake, try a sauce with kick.
1 cup unsweetened cocoa powder
1 cup water
¾ cup granulated sugar
½ cup agave nectar
1 tsp. vanilla extract
½ tsp. cinnamon
¼ tsp. ancho chili powder
Total time: 20 mins
Yield: about 1¼ cups
In pot, simmer unsweetened cocoa powder, water, sugar and cup agave nectar over medium heat 15 minutes or until thickened. Whisk mixture often.
Once thickened, remove from heat; stir in 1 tsp. vanilla extract, ½ tsp. cinnamon and ¼ tsp. ancho chili powder. Serve.
For more simple and delicious desserts, check out the recipes below!