Deep Fried Cheesecake Recipe

Prepare and bake a small cheesecake

Preheat oven to 325°F (160°C). In a bowl, beat 16 oz room-temperature cream cheese until smooth. Add 2 tbs granulated sugar and 1 tsp vanilla extract and continue to beat until combined. Add 1 large egg and 1 tsp lemon zest (if using) and mix just until smooth. Pour into a lightly greased 6-8 inch round springform pan (or small loaf pan) lined with parchment. Smooth the top. Bake for 25–30 minutes until edges are set and center slightly jiggly. Remove from oven and cool to room temperature, then chill at least 2 hours (or overnight) until firm. Chill thoroughly — firm cheesecake is essential for frying.

Portion chilled cheesecake

Once chilled and firm, remove cheesecake from pan and trim edges if needed. Cut into 8 equal wedges or 12 smaller squares (recommended: 8 wedges for easier handling). For very neat pieces, wrap each wedge in plastic wrap and freeze for 30–60 minutes until just firm but not rock-hard; this helps them hold shape during coating and frying.

Set up breading station

Arrange three shallow bowls. Bowl 1: whisk together 1 cup all-purpose flour, 2 tbs cornstarch and 1 tsp salt. Bowl 2: beat 3 large eggs with 3 tbs whole milk to make an egg wash. Bowl 3: place 2 cups plain breadcrumbs or panko (for extra crispness, use panko). If you want an extra-thick crust, you can double-dip: after the first breadcrumb coat, chill 10 minutes then repeat egg wash + breadcrumbs.

Coat cheesecake pieces

Working with one piece at a time (keep the rest chilled), dredge a wedge first in the flour mixture, shaking off excess. Dip into the egg wash, then press into the breadcrumbs to fully coat. For a double coat (recommended for frying), return the coated piece to the egg wash briefly and coat again in breadcrumbs. Place coated pieces on a parchment-lined sheet and chill in the freezer for 10–15 minutes to set the crust. This reduces splatter and helps the coating adhere during frying.

Heat oil

Pour enough vegetable oil into a heavy saucepan or deep fryer to reach about 2 inches deep (approximately 1–1.5 cups in a small pot; use more for a larger pot). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

Fry cheesecake

Fry 2–3 pieces at a time, depending on pot size, without crowding. Fry for about 30–60 seconds per side — total 1–2 minutes — turning carefully with tongs or a slotted spoon until golden brown and crisp. The chilled interior should remain creamy. Do not over-fry. Remove to a wire rack or paper towels to drain and keep warm in a low oven (200°F/95°C) if needed while you finish frying remaining pieces.

Finish

Once all pieces are fried and drained, dust lightly with 2 tbs powdered sugar just before serving.

Make quick caramel sauce

In a medium, heavy saucepan over medium heat, add 1 cup granulated sugar in an even layer. Stir gently and let the sugar melt — first it will clump, then liquefy. Once it starts to brown at the edges, gently swirl the pan or stir sparingly with a heatproof spatula until it becomes an amber caramel (watch closely to avoid burning). Immediately add 6 tbs unsalted butter (cut into pieces) and whisk until melted and combined. Remove from heat and slowly whisk in 1/2 cup heavy cream (be careful, it will bubble vigorously). Stir until smooth. If desired, stir in 1/4 tsp sea salt and a pinch of vanilla (optional). Allow to cool slightly to thicken; the sauce will thicken more as it cools.

Plate and serve

Place one fried cheesecake wedge (or two small squares) on each dessert plate. Add one scoop of vanilla ice cream beside it. Drizzle warm caramel sauce over the fried cheesecake and ice cream. Optionally dust with extra powdered sugar, scatter flaky sea salt on the caramel, or add a sprig of mint. Serve immediately while the crust is hot and the center is creamy.