DEEP FRIED CHEESECAKE BITES

Deep-Fried Cheesecake is a my go to treat whenever I attend to the Los Angeles and Orange County fair. Since COVID 19 pandemic caused these events to be canceled, I decided that I would not let that stop me from consuming this wonderful treat. My addiction to cheesecake is very real and any chance I get to deep fry them, I will. Most people I know, do not like cheesecake because of the texture. I feel sorry for them, CHEESECAKES ARE LIFE!

People always ask me about what the taste and texture is when the cheesecake is deep fried. I tell them that the texture and taste is like warm cream puffs, times twenty. It is very remarkable how crunchy the outside is and how soft and creamy the center comes out.

Now with the batter, I do not use the traditional sweet flour batter. I use a combination of my favorite cereal, Cinnamon Toast Crunch, all purpose flour and beat eggs. The directions will explain further of that process.

P.S. Anyone who has a hatred towards cheesecake, shame on you! Joking*

When is come to making the cheesecake itself, you have two options.

You can make the filling yourself
You can buy pre-made frozen cheesecake

To save time, I recommend using a pre-made frozen cheesecake in this recipe because it makes the process a lot faster. However, with this recipe, I made the cheesecake filling from scratch. Life most people during this pandemic, we are jobless and have a lot of quarantine time.

Just to let you know, if you are going to buy pre-made frozen, each bite will have small amounts of cheesecake. Why? The reason for this is when you are frying it, the texture changes. Most people do not think it worth it to make their own cheesecake from scratch. In my opinion, if you want the best tasting and satisfying desserts, doing from scratch is the best way to go.

When you make it from scratch, there is a wait to about 30 minutes for them to freeze until firm before you fire.