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**Crispy Fried Cheesecake Balls with Jam: A Sweet, Crunchy Delight**
Imagine sinking your teeth into a crispy, golden exterior, only to reveal a creamy, decadent cheesecake center. This is exactly what you get with **Crispy Fried Cheesecake Balls with Jam**—a dessert that combines the indulgent flavors of cheesecake with the irresistible crunch of a fried coating. Paired with your favorite jam for a fruity twist, this treat is the perfect balance of textures and flavors, making it an unforgettable dessert experience.
Whether you’re serving them as a fun, shareable treat at a party or as a sweet ending to a meal, these cheesecake balls will steal the show.
### The Ultimate Comfort Dessert
Fried desserts are a classic comfort food, and when you add cheesecake into the mix, it takes indulgence to a whole new level. The crispy fried exterior contrasts beautifully with the smooth and rich cheesecake filling inside. The sweetness of the jam complements the tangy and creamy filling, offering a perfectly balanced bite in every mouthful. If you’ve never tried frying cheesecake before, this recipe is about to become your new favorite guilty pleasure!
### Ingredients You’ll Need
**For the cheesecake balls:**
– 8 oz cream cheese, softened
– ½ cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup whipped topping (like Cool Whip)
– 2 cups graham cracker crumbs
– 2 large eggs (for the egg wash)
– 1 cup all-purpose flour (for coating)
– 1 cup panko breadcrumbs (for extra crunch)
– Vegetable oil (for frying)
**For the jam:**
– 1 cup fruit jam or preserves (strawberry, raspberry, or blueberry work beautifully)
### Instructions
**1. Prepare the cheesecake filling:**
In a medium-sized mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use an electric mixer or whisk to blend the ingredients until smooth and creamy. Add the whipped topping to the mixture and continue to blend until fully incorporated. You should have a light and airy filling that’s easy to scoop and shape.
**2. Form the cheesecake balls:**
Scoop out small portions of the cheesecake filling (about 1 tablespoon each) and roll them into balls using your hands. Once formed, place the balls on a parchment-lined tray. Freeze the balls for at least 2 hours, or until they are firm. This step is crucial for ensuring the cheesecake balls hold their shape during frying.
**3. Coat the cheesecake balls:**
After the cheesecake balls have chilled, set up a breading station. In one shallow dish, place the flour. In another, crack and beat the eggs to create an egg wash. In a third dish, pour the panko breadcrumbs and graham cracker crumbs, mixing them together. Roll each cheesecake ball first in the flour, then dip it into the egg wash, and finally coat it with the panko and graham cracker crumb mixture. Make sure the balls are evenly coated to achieve that perfect crispy crunch.
**4. Heat the oil for frying:**
In a deep frying pan or a large pot, heat vegetable oil over medium heat. You’ll need enough oil to submerge the cheesecake balls halfway (about 3 inches deep). Test the oil by dropping a small piece of bread into it. If it sizzles and browns quickly, the oil is ready.
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