Deep-fried Cheesecake Recipe

Make the cheesecake

Preheat oven to 325°F (160°C). In a large bowl, beat 16 oz softened cream cheese with 3 tbs granulated sugar until smooth and creamy, about 2–3 minutes. Add 1 egg, 2 tsp vanilla extract and 1 tsp lemon zest (if using) and mix just until combined and smooth; do not overbeat. Scrape mixture into an 8-inch round springform pan lined with parchment (see crust directions below) or into a shallow baking dish to a thickness of about 3/4 inch. Bake 20–25 minutes until edges are set but center still slightly jiggly. Cool completely on a wire rack, then chill at least 2 hours or overnight until firm.

Prepare serving sauce

If using Saskatoon berry compote: (If you prefer to make it from scratch) Combine 2 cups fresh or frozen Saskatoon berries, 1/4 cup sugar, 1 tbs lemon juice and 1 tsp cornstarch mixed with 1 tbs water in a small saucepan. Cook over medium heat, stirring, until berries break down and sauce thickens, about 6–8 minutes. Taste and adjust sweetness; cool. Reserve 1 cup for serving. If using chocolate and caramel sauce: have 1/2 cup each of good quality chocolate sauce and caramel sauce ready (or make quick caramel by heating 1/2 cup sugar until amber and stirring in 3 tbs butter and 1/4 cup cream). Keep warm or at room temperature for plating.

Make crust and assemble cheesecake: Combine 1 cup graham cracker crumbs, 3 tbs melted butter and 1 tsp sugar in a bowl. Press mixture into the bottom of the 8-inch springform pan (or into a shallow 8-inch square pan) to form a compact crust layer. Pour the prepared cheesecake filling on top and bake as directed above.

After the cheesecake has chilled until very firm (minimum 2 hours, ideally overnight), turn it out of the pan and trim edges. Use a 2-inch round cookie cutter (or a knife) to cut cheesecake into 12 pieces (approx. 12 rounds or 12 fat rectangles). For best results, place cut pieces on a parchment-lined tray and return to the freezer for 30–45 minutes to firm completely; very firm cheesecake holds shape during breading and frying.

Set up three breading bowls: Bowl 1 — 1 cup all-purpose flour mixed with 1 tbs cornstarch and 1 tsp salt. Bowl 2 — 2 beaten eggs mixed with 2 tbs milk. Bowl 3 — 2 cups panko mixed with 1 cup fine dry breadcrumbs (if using) and 1 tsp ground cinnamon (optional). Working quickly with chilled cheesecake pieces, dredge each piece in flour (shake off excess), dip into the egg mixture, then press into the panko breadcrumb mixture to coat completely. For extra protection, return each coated piece briefly to the egg wash and then back into the panko for a double coating. Place coated pieces back on a parchment-lined tray and return to the freezer for 15–20 minutes to set the coating.

Heat 3–4 inches of neutral oil in a heavy pot or deep fryer to 350°F (175°C). Use a thermometer — oil temperature must be steady. Fry 2–3 cheesecake pieces at a time (do not overcrowd) for 45–60 seconds per side until golden brown and crisp. Total fry time is short — about 1.5–2 minutes per piece. If oil temperature drops significantly, allow it to recover between batches. Remove fried cheesecake to a wire rack set over a sheet tray or paper towels to drain.

Important: Keep fried pieces warm in a 200°F (95°C) oven for up to 10 minutes if frying in batches. Overheating or long hold times will melt the filling excessively.

Dust fried cheesecake lightly with 2 tbs confectioners' sugar. Plate 2 pieces per serving and spoon 2–3 tbs Saskatoon berry compote (or a drizzle of chocolate and caramel sauce) beside or over the pieces. If using caramel, sprinkle a pinch (~1/4 tsp) of coarse sea salt over the caramel for contrast. Serve immediately while warm and the interior is creamy.