Chinese Cheesecake
egg, raspberries, cream cheese, ricotta cheese, milk, sugar, cinnamon
Ingredients
Canola oil, for frying 8 tablespoons cream cheese 3 tablespoons ricotta cheese 2 1/2 tablespoons powdered sugar (1 1/2 for mix, 1 tablespoon for garnish) 1 egg 3 tablespoons milk 10 thick egg roll skins 1 cup raspberries, fresh preferred 1 tablespoon ground cinnamon
Directions for Chinese Cheesecake Recipe
Heat 1-inch of canola oil in large saute pan, to 325 degrees F. In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended. Beat egg and milk together. Place 1 1/2 tablespoons of cheese mix in center back of egg roll skin and place 4 to 6 raspberries in the center of cheese mixture. Brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to front, insuring that the roll is sealed. Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes. Dust with cinnamon and sugar. Serve with whipped cream and raspberries, if desired.
Read the full directions on Food Network
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