Fried Cheesecake Rolls

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    • 24 oz. Cream Cheese
    • ⅔ c. sugar
    • 2 tsp. vanilla extract
    • 3½ c. vegetable oil
    • 1 stick butter, melted
    • 15-20 small flour tortillas
    • ½ c. sugar
    • 1 tsp. cinnamon
    • SAUCE
    • 1 lb. strawberries, diced
    • ¼ c. sugar
    • ⅛ c. vodka (berry flavored if you have it)
    • ⅛ c. water
    • ⅛ c. strawberry preserves
  1. For the sauce: In a medium sauce pan, add the strawberries, sugar, vodka, water, and place on low to medium heat and allow to simmer for 10 minutes. Using a potato smasher, smash the strawberries while in the sauce pan. Add the strawberry preserves and allow to simmer for another 5-7 minutes or until sauce thickens. Remove from heat.
  2. In a large bowl, cream the cream cheese, add the sugar, and vanilla extract. Take a flour tortilla and add about a spoonful and a half of the cream cheese mixture and spread in the middle of the tortilla. Begin to roll the tortilla away from you; half way through tuck in the sides; and roll to the end of the other side of the tortilla making a roll. Complete the process until all of the cream cheese mixture is gone.
  3. In a large saute pan on medium heat (make sure it isn’t too high) heat the vegetable oil. Add a couple of the cheesecake filled tortillas to the pan seam side up. Allow to fry for 1 minute on each side. Use a slotted spoon to remove from heat once golden brown on both side. Repeat until all tortillas are cooked.
  4. Use a pastry brush and brush each tortilla with butter, sprinkle with cinnamon sugar mixture, and allow to cool before serving. Use the strawberry sauce for dipping.

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