Chinese cheesecake
Votes: 3
Time: 45 min.
Complexity: easily
Servings: 5
Complexity: easily
Servings: 5
Nutritional value per serving:
Calories 523, total fat 33 G., saturated fats 7 G., proteins 10 G., carbohydrates 47 G., fiber 4 G., cholesterol 69 mg, sodium 475 mg, sugar 6 G.
Calories 523, total fat 33 G., saturated fats 7 G., proteins 10 G., carbohydrates 47 G., fiber 4 G., cholesterol 69 mg, sodium 475 mg, sugar 6 G.
This Chinese cheesecake isn't exactly your typical cheesecake. Guy Fieri named his dessert after its sweet cheese filling and its resemblance to Asian egg rolls. It's essentially a cross between egg rolls and Italian cannoli. The dough is wrapped around cream cheese and fresh raspberries, and the rolls are fried until crispy. Serve with whipped cream and fresh berries.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 tablespoons cream cheese
- 3 tablespoons ricotta
- 2.5 tbsp powdered sugar (1.5 for the filling, 1 tbsp for serving)
- 1 egg
- 3 tbsp. milk
- 10 thick egg roll wrappers
- 1 cup raspberries, preferably fresh
- 1 tbsp. ground cinnamon
- Rapeseed oil (canola) for frying
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Cooking the dish according to the recipe:
- In a large frying pan, heat 2.5 cm of canola oil to 160°C.
- In a bowl, combine cream cheese, ricotta, and 1.5 tablespoons powdered sugar until smooth.
- Mix the egg and milk. Spread 1.5 tablespoons of the cheese mixture in the center of the egg roll dough, and place 4-6 raspberries in the center of the cheese mixture.
- Brush the edges of the dough with beaten egg, fold the left and right sides together by 1 cm, and then roll into a tight roll.
- Fry in oil on both sides until golden brown. Transfer to paper towels to drain excess oil, for 2–3 minutes.
- Sprinkle with cinnamon and powdered sugar. Serve with whipped cream and raspberries, if desired.
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