Chinese Cheesecake (Guy Fieri) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 5 |
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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:
1. Heat 1-inch of canola oil in large saute pan, to 325 degrees F.
2. In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended.
3. 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.
4. 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.
5. Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes.
6. Dust with cinnamon and sugar. Serve with whipped cream and raspberries, if desired.
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