Tuesday, April 7, 2015

Fried Cheesecake


(3)  ­8 oz. Cream Cheese 
2/3 c. sugar 2 tsp. vanilla extract 
3 1/2 c. vegetable oil 
1 stick butter, melted 
15-­20 small flour tortillas 
1/2 c. sugar 
1 tsp. cinnamon 

1 lb. strawberries, diced 
1/4 c. sugar
1/8 c. vodka 
1/8 c. water 
1/8 c. strawberry preserves 


1. For the sauce: In a medium sauce pan, add the strawberries, sugar, vodka, water, and place on low to medium heat and allow to simmer for 10 minutes. Using a potato smasher, smash the strawberries while in the sauce pan. Add the strawberry preserves and allow to simmer for another 5­-7 minutes or until sauce thickens. Remove from heat. 

2. 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; half way 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 mixture is gone.

 3. In a large saute pan on medium heat (make sure it isn't too high) heat the vegetable oil. Add a couple of the 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 side. Repeat until all tortillas are cooked. 

4. 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

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