| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Active: | 1 hr |
| Yield: | 18 servings |
| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Active: | 1 hr |
| Yield: | 18 servings |
Ingredients
- 8 ounces cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup graham cracker crumbs
- 1 pound fresh or frozen strawberries, cleaned and quartered if fresh
- 1/4 cup sugar
- 2 tablespoons lemon juice
- Vegetable oil, for deep-frying
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup whole milk
Instructions
- For the cheesecake mixture: Line a baking sheet with wax paper. Beat the cream cheese until smooth in a stand mixer fitted with the paddle attachment. Add the sugar, vanilla and graham cracker crumbs and beat until well combined. Scoop 1-tablespoon balls of the cheesecake mixture onto the prepared baking sheet. Freeze for about 30 minutes.
- For the strawberry sauce: Meanwhile, combine the strawberries, sugar and lemon juice in a medium saucepan over medium-high heat. Cook, stirring often, until the sugar is dissolved and the berries begin to break down and to give off their juices, 5 to 7 minutes. Transfer to a blender or food processor and puree until smooth. Strain through a fine-mesh sieve to remove the seeds. Set aside.
- For the batter: Heat 2 inches of vegetable oil in a deep, heavy-bottomed pot over medium heat until the oil registers 350 degrees F on a deep-frying thermometer. Line a baking sheet with paper towels and set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the milk and whisk until smooth.
- When the oil is ready, remove the cheesecake balls from the freezer. Working in batches, add the cheesecake balls to the batter a few at a time, turning to coat. Remove from the batter, allowing excess to drip off, and then carefully add to the oil. Fry, turning occasionally, until golden brown, 2 to 3 minutes per batch (allow the oil to return to temperature between batches). Remove from the oil with a slotted spoon and drain on the paper towels.
- Serve warm, with strawberry sauce.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 213 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 2 g |
| Cholesterol | 14 mg |
| Sodium | 103 mg |
| Serving Size | 1 of 18 servings |
| Calories | 213 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 2 g |
| Cholesterol | 14 mg |
| Sodium | 103 mg |
Reviews
These were very tasty! I also used a deep fryer and agree with a previous review to pluck them off the bottom quickly so they don’t stick. I sprinkled with powdered sugar and made a raspberry sauce for more tartness. I’m not sure how Ree made 18 balls out of this recipe? I made 10, but they were delicious
These were AMAZING!! Actually just used pancake mix as the batter. Used the deep fryer. No problems at all. Had 4 leftover and heated them in the toaster oven the next day and they were as good as new!
This was AMAZING! It was pretty simple too if you follow directions. The only thing is you have to work fast once the balls are out of the freezer, they thaw fast then are more difficult to handle. I used a deep fryer so if you do, I recommend plucking them off the bottom quickly before the batter hardens, otherwise the crust breaks and you lose the innards. I ate mine with no sauce…PLAIN! Because I love cheesecake. I am always looking for new, creative ways to make cheesecake. Thank you for this amazing, easy recipe!
OMG!!! so good recipe is a good one.
OH….MY….GOD!!! How are these soooo good? I got 15 out of my batch. These are delectable.
I had to add like 1 full tbsp more of flour for the batter cause it was too thin. Other than that AMAZING!!!
I had to add like 1 full tbsp more of flour for the batter cause it was too thin. Other than that AMAZING!!!
Everyone LOVED them, there wasn’t a lot of servings but everyone loved them!!!
this is not as easy as it looks and very messy! I also substituted pumpkin cream cheese and 1% milk. dont do this! lol pumpkin cream cheese was amazing but much more loose than it should have been. had to freeze first than roll into balls. the milk must be whole milk my batter was also too thin. for some reason 3 of the 18 balls spit the cream cheese ball out of the fried dough in the fryer. maybe heat to high idk. however as a whole they are too DIE FOR DELICIOUS!
I’ve always known Cheesecake to be eaten cold. Can these be? I want to make them. But, I know they won’t all be eaten at once. Are they good for a few days if kept in the fridge? Or do they have to be thrown out right away? I rated them a 5 because they look so damn delicious!
Super good and easy.
I used a deep fryer. Didn’t have graham cracker crumbs so I substituted 1/4 cup of flour to bind it and a punch of ginger for flavor. Also added 1/4 tsp of rum extract and a yolk (helps it set up better, be sure to fry it long enough if you do).
Didn’t feel like making the sauce so I rolled some of them in cinnamon and sugar and drizzled the rest in caramel sauce (ice cream topping).