Xango Cheesecake Recipe
Recipe information
Make Xango Cheesecake in just 2h 30m. Rich, smooth, creamy cheesecake with a tangy finish, rolled in a flaky tortilla, topped with powdered sugar and drizzled with caramel and raspberry sauces
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Ingredients
Cheesecake Filling
Cheesecake Preparation
1. Prepare the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and continue to mix until well combined. Mix in vanilla extract, sour cream, and lemon juice until smooth. Add eggs one at a time, mixing well after each addition.
2. Bake the Cheesecake
Preheat your oven to 325°F (163°C). Pour the cheesecake mixture into a greased 9-inch springform pan. Bake for 50-60 minutes or until the center is set but slightly jiggly. Remove from oven and let it cool at room temperature before refrigerating for at least 4 hours or overnight.
3. Prepare the Tortilla Roll
Once the cheesecake is chilled, cut it into 8 equal slices. Take a tortilla and place a slice of cheesecake in the center. Roll the tortilla around the cheesecake, folding in the sides to seal it. Repeat for all slices.
4. Fry the Rolls
In a skillet, heat vegetable oil over medium heat. Fry each rolled cheesecake until golden brown on all sides, about 2-3 minutes per side. Remove and drain on paper towels.
5. Serve
Dust the fried rolls with powdered sugar and drizzle with caramel and raspberry sauces before serving.
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