Fried Strawberry Cheesecake: The Ultimate Dessert Recipe

Fried Strawberry Cheesecake: just the name alone conjures up images of decadent indulgence, doesn’t it? Imagine biting into a warm, crispy shell, giving way to a creamy, tangy cheesecake filling bursting with the sweet, juicy flavor of fresh strawberries. It’s a dessert experience unlike any other, and trust me, once you try it, you’ll be hooked!

While the exact origins of fried strawberry cheesecake are a bit hazy, it’s a delightful fusion of classic American desserts. Cheesecake, with its rich history dating back to ancient Greece, meets the modern love for all things fried. This innovative combination likely emerged as a creative way to elevate the traditional cheesecake experience, adding a playful textural contrast and an extra layer of deliciousness.

What makes this dessert so irresistible? It’s the perfect marriage of textures and flavors. The crispy, golden-brown exterior provides a satisfying crunch, while the smooth, creamy cheesecake filling melts in your mouth. The strawberries add a burst of freshness and sweetness that perfectly complements the richness of the cheesecake. Plus, let’s be honest, anything fried is inherently fun and appealing! Whether you’re looking for a show-stopping dessert for a special occasion or simply want to treat yourself to something extraordinary, this recipe is guaranteed to impress. So, let’s get started and create some fried strawberry cheesecake magic!

this RECIPE

Ingredients:

• For the Cheesecake Filling:
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• Pinch of salt
• For the Strawberry Sauce:
• 1 pound fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon water
• 1/2 teaspoon cornstarch (optional, for thickening)
• For the Breading:
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup milk
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup panko breadcrumbs
• 1/2 cup finely crushed graham crackers
• For Frying:
• Vegetable oil, for frying (about 3-4 cups)
• For Assembly:
• 1 package (8 count) large strawberries, for stuffing
• Optional Toppings:
• Powdered sugar, for dusting
• Whipped cream
• Chocolate sauce
• Extra strawberry slices

Preparing the Cheesecake Filling:

1. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This is a crucial step, so make sure there are no lumps!
2. Gradually add the granulated sugar to the cream cheese, beating until well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
3. Add the egg and vanilla extract. Beat until just combined. Be careful not to overmix at this stage, as it can make the cheesecake filling tough.
4. Add a pinch of salt. This enhances the sweetness and balances the flavors. Mix until just combined.
5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the filling to firm up, making it easier to stuff the strawberries. The colder the filling, the better it will hold its shape during the frying process.

Making the Strawberry Sauce:

1. In a medium saucepan, combine the sliced strawberries, granulated sugar, lemon juice, and water.
2. Bring the mixture to a simmer over medium heat, stirring occasionally.
3. If you want a thicker sauce, whisk the cornstarch with a tablespoon of cold water to create a slurry. Add the slurry to the simmering strawberry mixture.
4. Continue to simmer for about 10-15 minutes, or until the strawberries have softened and the sauce has thickened to your desired consistency. Stir frequently to prevent sticking.
5. Remove the saucepan from the heat and let the strawberry sauce cool completely. You can speed up the cooling process by transferring it to a bowl and placing it in the refrigerator.
6. Once cooled, you can blend the sauce with an immersion blender or in a regular blender for a smoother texture, if desired. I personally like a little texture, so I usually skip this step.

Preparing the Breading:

1. In a shallow dish, whisk together the all-purpose flour, baking powder, and salt. This is your dry mixture.
2. In a separate shallow dish, whisk together the egg, milk, granulated sugar, and vanilla extract. This is your wet mixture.
3. In a third shallow dish, combine the panko breadcrumbs and finely crushed graham crackers. This is your crispy coating. The graham crackers add a lovely hint of cinnamon and extra crunch.

Stuffing the Strawberries:

1. Wash and thoroughly dry the large strawberries. It’s important that they are dry so the cheesecake filling adheres properly.
2. Using a small knife or a strawberry huller, carefully remove the core of each strawberry, creating a small cavity. Be careful not to cut all the way through the bottom of the strawberry.
3. Spoon the chilled cheesecake filling into a piping bag or a zip-top bag with a corner snipped off.
4. Pipe the cheesecake filling into the cavity of each strawberry, filling it completely. You can also use a small spoon to fill the strawberries if you don’t have a piping bag.
5. Place the stuffed strawberries on a baking sheet lined with parchment paper and freeze for at least 30 minutes. This will help them hold their shape during the breading and frying process. Freezing them is key!

Breading the Stuffed Strawberries:

1. Remove the frozen stuffed strawberries from the freezer.
2. Working one at a time, dredge each strawberry in the flour mixture, making sure to coat it completely. Shake off any excess flour.
3. Dip the floured strawberry into the egg mixture, ensuring it is fully coated. Let any excess egg drip off.
4. Finally, roll the strawberry in the panko breadcrumb mixture, pressing gently to adhere the breadcrumbs to the entire surface. Make sure the cheesecake filling is completely covered.
5. Place the breaded strawberries back on the parchment-lined baking sheet.
6. Return the breaded strawberries to the freezer for another 15-20 minutes. This helps the breading set and prevents it from falling off during frying.

Frying the Stuffed Strawberries:

1. Pour vegetable oil into a deep fryer or a large, heavy-bottomed pot until it is about 3-4 inches deep.
2. Heat the oil over medium heat to 350°F (175°C). Use a candy thermometer to monitor the temperature. Maintaining the correct oil temperature is crucial for achieving a crispy, golden-brown crust without burning the strawberries.
3. Carefully place a few breaded strawberries into the hot oil, being careful not to overcrowd the fryer. Overcrowding will lower the oil temperature and result in soggy strawberries.
4. Fry for about 1-2 minutes per side, or until the breading is golden brown and crispy. Use a slotted spoon or a spider strainer to carefully flip the strawberries during frying.
5. Remove the fried strawberries from the oil and place them on a wire rack lined with paper towels to drain excess oil.

Assembling and Serving:

1. Let the fried strawberry cheesecakes cool slightly for a few minutes before serving.
2. Dust the fried strawberry cheesecakes with powdered sugar, if desired.
3. Serve immediately with a generous dollop of whipped cream, a drizzle of chocolate sauce, and a spoonful of the homemade strawberry sauce.
4. Garnish with extra strawberry slices for a beautiful presentation.
5. Enjoy your decadent and delicious fried strawberry cheesecakes! They are best enjoyed warm, when the cheesecake filling is still slightly melty and the breading is perfectly crispy.

Tips and Variations:

• Don’t Overcrowd the Fryer: Frying in batches ensures the oil temperature remains consistent, resulting in crispy, evenly cooked strawberries.
• Adjust Sweetness: Adjust the amount of sugar in the cheesecake filling and strawberry sauce to your liking.
• Different Berries: Experiment with other berries, such as blueberries, raspberries, or blackberries, in the sauce.
• Chocolate Coating: Dip the fried strawberries in melted chocolate for an extra layer of indulgence.
• Air Fryer Option: For a healthier alternative, you can air fry the breaded strawberries at 375°F (190°C) for about 8-10 minutes, flipping halfway through. Spray them with cooking oil before air frying to help them crisp up.
• Spice it up: Add a pinch of cinnamon or nutmeg to the cheesecake filling for a warm, comforting flavor.
• Liqueur Infusion: Add a tablespoon of your favorite liqueur, such as Grand Marnier or Chambord, to the strawberry sauce for an extra layer of flavor.

Conclusion:

And there you have it! These Fried Strawberry Cheesecakes are truly a dessert revelation, a delightful collision of textures and flavors that will leave you craving more. I know, I know, fried cheesecake might sound a little…out there. But trust me on this one. The warm, crispy exterior gives way to a creamy, tangy cheesecake filling, all perfectly complemented by the sweet and slightly tart burst of fresh strawberries. It’s an experience your taste buds won’t soon forget.

Why is this recipe a must-try? Because it’s unexpectedly delicious, surprisingly easy to make, and guaranteed to impress. It’s the perfect dessert for a special occasion, a fun weekend treat, or even just a little something to brighten up a weeknight. Plus, who can resist the allure of fried food, especially when it’s combined with cheesecake and strawberries? It’s a triple threat of deliciousness!

But the best part? This recipe is incredibly versatile. Feel free to experiment with different variations to suit your own preferences. For a richer flavor, try using a mascarpone cheese in addition to or instead of the cream cheese. Want to add a little spice? A pinch of cinnamon or nutmeg to the cheesecake filling will do the trick. And don’t be afraid to get creative with the toppings! A drizzle of chocolate sauce, a sprinkle of chopped nuts, or a dollop of whipped cream would all be fantastic additions.

Speaking of serving suggestions, these Fried Strawberry Cheesecakes are best enjoyed warm, right after they’ve been fried. The contrast between the warm, crispy exterior and the cool, creamy interior is simply divine. You can serve them as is, or dress them up with a scoop of vanilla ice cream or a side of fresh berries. For a truly decadent experience, try pairing them with a glass of dessert wine or a cup of strong coffee.

If you’re looking for a fun and unique dessert to share with friends and family, look no further. These little bites of heaven are sure to be a hit. They’re perfect for parties, potlucks, or any gathering where you want to impress your guests with your culinary skills. And the best part is, they’re so easy to make that you can whip them up in no time.

I’m so excited for you to try this recipe! I truly believe that once you taste these Fried Strawberry Cheesecakes, you’ll be hooked. They’re the perfect combination of indulgence and simplicity, and they’re guaranteed to put a smile on your face.

So, what are you waiting for? Grab your ingredients, fire up your fryer, and get ready to experience the magic of fried cheesecake. And when you do, please, please, please share your experience with me! I’d love to hear what you think of the recipe, what variations you tried, and how you served them. You can leave a comment below, tag me on social media, or even send me an email. I can’t wait to see your creations! Happy frying! I hope you enjoy this unique and delicious treat as much as I do. Let me know if you have any questions, and happy cooking!