Maggie's Cheesecake Recipe
cheesecake wrapped in a fried sweet, wheat flour tortilla, rolled in cinnamon + sugar, topped with vanilla bean ice cream, whipped topping, and raspberry sauce
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Ingredients
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Cheesecake Filling
Tortilla Wrapper
Cinnamon Sugar Coating
Toppings
Method
Cheesecake Filling Preparation
- 1
Prepare the Filling
In a large mixing bowl, beat the cream cheese with granulated sugar until smooth. Add in the vanilla extract and mix well. Incorporate the eggs one at a time, mixing until fully combined. Finally, stir in the sour cream until the mixture is creamy and smooth.
- 2
Bake the Cheesecake
Preheat your oven to 325°F (160°C). Pour the cheesecake filling into a greased 9-inch springform pan. Bake for 45-50 minutes or until the center is set and slightly jiggly. Let it cool, then refrigerate for at least 4 hours or overnight.
Tortilla Preparation
- 3
Prepare the Tortillas
In a deep frying pan, heat the vegetable oil over medium heat. Once hot, take the cooled cheesecake and scoop spoonfuls of it into the center of each tortilla. Fold the tortillas over the filling and roll them tightly, sealing the edges with a bit of water.
- 4
Fry the Tortillas
Fry the rolled tortillas in the hot oil until golden brown, about 2-3 minutes on each side. Remove and drain on paper towels.
Cinnamon Sugar Coating
- 5
Prepare Cinnamon Sugar
In a small bowl, mix together the granulated sugar and ground cinnamon. While the fried tortillas are still warm, roll them in the cinnamon sugar mixture until fully coated.