Mexican Cheesecake Recipe

Place the softened cream cheese in a medium bowl. Beat with a hand mixer or whisk until smooth and creamy, about 1–2 minutes.

Add the granulated sugar and vanilla extract and continue to beat until fully incorporated and silky, about 30–45 seconds.

Add the egg yolk and sour cream and beat until combined and smooth. Scrape down the sides as needed. If using, stir in the lime zest. The filling should be thick but spreadable. Cover and refrigerate for 15–30 minutes to firm up slightly (this makes filling tortillas easier).

Line a work surface with parchment. Warm tortillas briefly (10–15 seconds in microwave) to make them pliable, but do not overheat.

Brush one side of a tortilla lightly with melted butter (or oil). Place the buttered side down on the work surface.

Place about 2 tablespoons of the chilled cheesecake filling in the center of the tortilla. Spread it into a compact oval roughly 3 inches long, leaving a 1/2-inch border around the edge.

Brush the exposed tortilla edge with a little butter. Fold the tortilla over the filling to form a half-moon, pressing the edges together to seal. For a stronger seal, crimp the edge with the tines of a fork or press and fold the edge up a bit to create a tighter seam. Repeat with remaining tortillas and filling. You should get about 8 filled tortillas.

Lightly dust each assembled turnover with a little powdered sugar and cinnamon mixture (reserve most for finishing) — this helps reduce stickiness before frying, but is optional.

Pour oil into a heavy skillet or sauté pan to a depth of about 1/2 inch (approximately 1 to 2 cups depending on pan). Heat over medium heat until the oil reaches 350°F (175°C) or a small piece of tortilla sizzles and browns in about 20–30 seconds.

Working in batches (do not overcrowd), add 2–3 filled tortillas seam-side down to the hot oil. Fry for 1–2 minutes per side, turning once with tongs, until golden brown and crisp. Adjust heat so they brown evenly without burning—reduce to medium-low if browning too quickly.

Remove fried cheesecakes to a wire rack set over a baking sheet or paper towels to drain briefly. While still warm, dust both sides with the remaining powdered sugar and cinnamon mixture.

Repeat frying with remaining filled tortillas. Reheat oil to temperature between batches if it cools too much.

Serve warm. Drizzle with hot honey or caramel sauce, add fresh berries and a dollop of whipped cream if desired. These are best eaten the same day while the filling is creamy and the exterior is crisp.