Chinese Cheesecake

2019-05-27
  • Yield : 5 servings
  • Prep Time : 30m
  • Cook Time : 10m
  • Ready In : 43m
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Ingredients

  • Canola oil, for frying
  • 8 tablespoons cream cheese
  • 3 tablespoons ricotta cheese
  • 2 1/2 tablespoons powdered sugar (1 1/2 for mix, 1 tablespoon for garnish)
  • 1 egg
  • 3 tablespoons milk
  • 10 thick egg roll skins
  • 1 cup raspberries, fresh preferred
  • 1 tablespoon ground cinnamon

Method

Step 1

Heat 1-inch of canola oil in large saute pan, to 325 degrees F.

Step 2

In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended.

Step 3

Beat egg and milk together. Place 1 1/2 tablespoons of cheese mix in center back of egg roll skin and place 4 to 6 raspberries in the center of cheese mixture.

Step 4

Brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to front, insuring that the roll is sealed.

Step 5

Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes.

Step 6

Dust with cinnamon and sugar. Serve with whipped cream and raspberries, if desired.

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