Ingredients for Fried Cheesecake
- 1 (16-ounce) New York style cheesecake, sliced into 8 pieces
- 1/2 cup buttermilk
- Corn Flake Crumbs
- Enough peanut oil for deep frying
- 1/2 cup pecans
- 1/4 cup amaretto
- Light Brown Sugar
- Heavy Cream
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How to Make Fried Cheesecake
- Defrost cheesecake slightly (about 15-20 minutes at room temperature).
- Dip the cheesecake slice into buttermilk, ensuring it's fully coated.
- Gently lift the cheesecake and let excess buttermilk drip off.
- Roll the cheesecake slice in 1 cup of crushed cookie crumbs, pressing gently to ensure complete coverage.
- Refreeze the coated cheesecake for at least 2 hours, or until firm.
- Heat about 2 inches of peanut oil in a deep fryer or large, heavy-bottomed pot to 325°F (163°C). Use a thermometer to monitor the temperature.
- Carefully immerse the cheesecake slice completely in the hot oil.
- Deep fry for approximately 1 minute per side, or until golden brown and heated through. Use tongs to flip gently.
- Remove the fried cheesecake from the oil and place it on a wire rack to drain excess oil.
- **Prepare the Praline Sauce:** In a medium skillet, toast ½ cup of pecans over medium heat for 2-3 minutes, stirring frequently, until fragrant.
- Add ¼ cup of amaretto to the skillet and cook, stirring frequently, until the alcohol is reduced by half (about 2 minutes).
- Stir in ¼ cup packed light brown sugar and ¼ cup heavy cream. Bring to a simmer, stirring constantly, and cook until the sauce has thickened to your desired consistency (about 5 minutes).
- Pour the warm praline sauce generously over the fried cheesecake and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
349g
Fat
251g
Carbs
48g
