Chinese Cheesecake


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Member since 2008
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Serves 5 | Prep Time | Cook Time 10

Why I Love This Recipe


Ingredients You'll Need

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

Heat 1-inch of canola oil in large saute pan, to 325 degrees F.


In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended.


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.


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.


Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes.


Dust with cinnamon and sugar. Serve with whipped cream and raspberries, if desired.


Questions, Comments & Reviews


this sounds so yummy and easy too!!


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