Deep Fried Cheesecake Recipe
Lightly Fried Ice Cream with a Sweet Honey Topping, Garnished with Whipped Cream and a Cherry.
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Ingredients
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Cheesecake centers
Freeze & assembly
Breading & frying
Honey topping & garnish
Method
Cheesecake centers
- 1
Make cheesecake filling
In a medium bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy using a hand mixer or whisk. Mix in the egg yolk just until incorporated (do not overmix).
- 2
Form bases
Combine graham cracker crumbs and melted butter in a small bowl. Press about 1 tablespoon of crumb mixture into the bottom of 4 small silicone muffin cups or a parchment-lined tray to form a thin base layer for each cheesecake portion.
- 3
Portion cheesecakes
Divide the cream cheese mixture into 4 equal portions (~2 oz each). Spoon or pipe each portion atop the pressed graham base, smoothing the tops. Place in a shallow freezer-safe container, cover tightly with plastic wrap, and freeze for at least 2 hours, preferably overnight, until very firm.
Freeze & assembly
- 4
Shape ice cream shells
While cheesecakes freeze, soften the vanilla ice cream slightly on the counter (about 5 minutes) until scoopable but still firm. Line a tray with parchment. Using a 3-inch ice cream scoop or two spoons, form 4 balls of ice cream and place them on the parchment. Freeze the balls until very firm, at least 2 hours.
- 5
Assemble cheesecake-ice cream centers
When both cheesecake disks and ice cream balls are fully frozen, place each cheesecake disk on top of an ice cream ball and gently press to adhere, forming a single round—cheesecake on top of ice cream. If needed, quick chill assembled pieces in the freezer for 30–60 minutes so they are rock-solid before breading.
Breading & frying
- 6
- 7
Coat the frozen pieces
Working one at a time and keeping the others frozen, quickly dredge each frozen cheesecake-ice cream round in flour, shaking off excess. Dip immediately into the egg-water wash, then press into panko breadcrumbs to form an even coating. For a thicker crust, repeat the egg wash and panko step once more. Return coated pieces to a baking sheet and freeze for at least 1 hour (this helps prevent melting during frying).
- 8
Heat oil
In a deep heavy pot or deep fryer, heat vegetable oil to 375°F (190°C). Use enough oil to fully submerge the pieces (about 3–4 inches depth). Use a thermometer—temperature control is important.
- 9
Deep fry quickly
Working one at a time, carefully lower one frozen, breaded cheesecake into the hot oil with a slotted spoon or spider. Fry for 15–25 seconds, just until the coating is golden brown. Do not leave longer — interior should remain frozen/cold. Remove with a slotted spoon and drain briefly on paper towel. Fry remaining pieces the same way. If coating browns too quickly, lower oil temperature slightly. Return fried pieces to the freezer for a few minutes if they have softened.
Honey topping & garnish
- 10
Prepare honey topping
In a small saucepan, warm the honey with 1 tablespoon water over low heat until runny and pourable (do not boil). Keep warm but remove from heat before plating.
- 11
Make whipped cream
In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. Transfer to a piping bag or spoon into a bowl for serving.
- 12
Plate and serve
Place one fried cheesecake on each dessert plate. Drizzle warm honey over the top (about 1 tablespoon each). Add a generous dollop or piped swirl of whipped cream beside or on top, and top each with a maraschino cherry and optional mint leaf. Serve immediately so the contrast of warm crispy exterior and cold creamy interior is enjoyed.