- 20 oz cream cheese
- 1 cup granulated sugar
- 3 extra large eggs
- 1 cup sour cream
- 2 tablespoon flour
- 1/2 teaspoon vanilla
- 1/2 teaspoon lemon juice
- 8 flour tortillas
- 1/4 cup milk
- 1 extra large egg white
- 1/4 cup granulated sugar
- 1/4 teaspoon cinnamon
- Vegetable oil (as needed)
- Fresh Fruit (as needed)
Preheat oven to 350.
In a large bowl, beat together cream cheese and sugar until creamy.
Add eggs, one at a time, mixing well after each addition.
Add sour cream, flour, vanilla, & lemon juice. Mix just until blended. Do not overmix.
Pour into large baking pan lined w/wax paper. Bake 20-25min, or until almost set.
Remove from oven and cool to room temp. Microwave tortillas for 30 seconds then lay on kitchen counter.
Spoon an even amount of cheesecake filling into center of each tortilla.
Flood bottom of each tortilla over filling, then fold in each side and roll tortilla up to resemble a large burrito.
In small bowl, whisk together milk and egg white. Brush each rolled burrito w/egg mixture to seal.
Freeze at least 2 hours before frying.
In small bowl, combine sugar & cinnamon, then pour on plate.
In medium skillet, heat enough veg oil to 350 to submerge burritos. Carefully place 1 or 2 frozen burritos into oil and fry 6 minutes or until golden brown. Remove from oil and drain just a little on paper towels. Gently roll in cinnamon sugar. Cut cheesecake at an angle and serve w/fresh fruit. Enjoy!