fried cheesecake roll-up
INGREDIENTS
24 oz. Cream Cheese
2/3 c. sugar
2 tsp. vanilla extract
3 1/2 c. vegetable oil or canola oil
1 stick butter, melted
15–20 small flour tortillas
1/2 c. sugar
1 tsp. cinnamon
SAUCE
1 lb. strawberries, diced
1/4 c. sugar
1/8 c. vodka (berry flavored if you have it)
1/2 tbsp. lemon juice
1/8 c. water
1/8 c. strawberry preserves
INSTRUCTIONS
For the sauce: In a medium saucepan, add the strawberries, sugar, vodka, water, and lemon juice, place on low to medium heat, and allow to simmer for 10 minutes.
Using a potato masher, smash the strawberries while in the saucepan. Add the strawberry preserves and simmer for 5-7 minutes or until the sauce thickens. Remove from heat.
Mix the cream cheese in a large bowl using an electric mixer. Next, combine cream cheese with the sugar and vanilla extract. Mix until smooth.
On a clean work surface, take a flour tortilla, add a heaping spoonful and half of the cheesecake mixture, and spread in the middle of the tortilla. Begin to roll the tortilla away from you; halfway through, fold 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 mixtures are gone. Place them on a baking sheet and in the freezer and in the freezer for one hour.
Heat oil in a large skillet or deep fryer on medium heat (make sure it isn’t too high). Add a couple of cheesecake-filled tortillas to the pan seam side up using a slotted spoon to place in the hot oil carefully. Allow frying for 1 minute on each side. Use a slotted spoon to remove from heat once. You can weave toothpicks through the roll-up to secure it. Fry until golden brown on both sides. Turn to a wire rack lined with a paper towel. Repeat until all tortillas are cooked.
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.