Today’s Fryday post is a tribute to New York City. I’ll be visiting the old stomping grounds this weekend to spend some quality time with my very best friends. I’m so very excited about it all and fried “New York” cheesecake bites felt very much in order. Today’s post is a tribute to shameless gluttony too.
Shameless, but purposeful, and very delicious.
This is another one of those recipes that can be as homemade or hassle-free as you’d like. After the week I’ve had, I knew I wanted to keep things simple, and started my cheesecake bites with a store-bought cake. Halfway homemade is one of my many causes.
The batter then only takes a few minutes to whip up, and the rest is just a matter of coating and frying the balls, and preparing a sauce to dip them in.
I like mine paired with a raspberry dipping sauce, but I bet they’re equally good, if not better, with ready-to-go Hershey’s chocolate or caramel syrups. Do what you want, it’s the weekend.
I’m very much looking forward to mine with friends and hope you have yourself a great one. As always, TGIFryday.
- 1 6-inch cheesecake (I used a store-bought Sara Lee cake)
- 1½ cups flour
- 1½ cups graham cracker crumbs (I crush mine up in the food processor)
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup sugar
- 1½ cups buttermilk
- vegetable oil for frying
- 4 cups frozen raspberries
- 3 tablespoons sugar
- Cut cheesecake into bite-sized squares and place in freezer until you're ready to batter and fry them.
- In a large bowl, combine the flour, graham cracker crumbs, baking powder, salt and sugar.
- Add in buttermilk and whisk until the batter is smooth.
- In a medium saucepan, pour the vegetable oil two-inches high and heat until it reaches 360 degrees.
- Once oil is heated, take cheesecake bites out of the freezer. One at a time, dip each bite in the batter, turning them around with your hands until completely covered. Let excess batter drip back into the bowl, then gently drop it into the oil.
- Fry 3-4 at a time for 2-3 minutes until golden brown, turning them as necessary to cook evenly.
- Remove them from the oil a slotted spoon and place them on a paper towel-lined plate to drain. Repeat and repeat and repeat.
- Warm the frozen raspberries in a saucepan over medium-low heat until they give off juice and start to break down.
- Transfer berries to a blender or food processor and blend, then strain the puree through a mesh strainer to remove seeds.
- Return the seedless puree to the saucepan, add the granulated sugar, and cook over medium heat until it just starts to simmer and thicken into a tasty sauce.
- Fried cheesecake bites are best served warm, but not too hot.