Description
Hot, crackling shells give way to velvety cheesecake inside — a tiny, decadent bite that marries crunch and cream.
Ingredients
Scale
- 450 g (16 oz) full-fat cream cheese
- 60 g (1/4 cup) granulated sugar
- 1 large egg
- 5 ml (1 tsp) vanilla extract
- Zest from 1 small lemon
- 15 g (2 tbsp) all-purpose flour
- 1/4 tsp kosher salt
- 120 g (1 cup) all-purpose flour, for dredging
- 2 large eggs, beaten with 15 ml (1 tbsp) water, for egg wash
- 150 g (1 1/2 cups) panko breadcrumbs
- 50 g (1/2 cup) cornstarch
- Neutral oil for frying (about 1.5–2 L / 6–8 cups)
- Optional: powdered sugar and berry sauce for serving
Instructions
- In a bowl, beat cream cheese and granulated sugar until smooth. Add egg, vanilla, lemon zest, flour, and salt; mix until combined.
- Spread the filling into a square pan lined with parchment and freeze for 30 minutes until firm.
- Cut into 24 pieces using a sharp knife or cookie cutter and keep in the freezer.
- Set up dredging station with flour, egg wash, and panko. Coat each bite in flour, then egg, then panko.
- Heat oil to 180°C (350°F). Fry bites in small batches until golden brown, about 45–60 seconds per side.
- Drain on a rack and dust with powdered sugar before serving.
Notes
Keep oil temperature steady to avoid sogginess. Chill the filling for at least 30 minutes for best results.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 140
- Sugar: 5g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.3g
- Protein: 3g
- Cholesterol: 35mg