Cheesecake
Directions
Preheat oven to 350°F.
In a medium bowl, using a wooden spoon, combine cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom and 1 inch down the sides of a 9-inch springform pan. Bake for 8 minutes until the breadcrumbs turn lightly browned. Using an electric mixer, in a large bowl, combine the cream cheese and 1 cup sugar and mix until fluffy. Stir in 3 eggs, one at a time, and continue beating until the mixture becomes light, about 3 minutes. Stir in the melted white chocolate using a rubber spatula. Carefully pour the batter into the prepared crust and bake for 45 minutes. Let cool completely on a wire rack. Refrigerate for 8 hours before serving. Cut the cheesecake into uniform pieces about 3 x 1 inch. Do this 30 times.
Fried Cheesecake Rolls
Read more on the next page
Heat vegetable oil in a deep fryer to 365°F. Whisk 1 egg with 1 cup of milk to make an egg wash. Using a pastry brush, lightly moisten each spring roll wrapper with the egg wash. Blot off excess egg wash with a paper towel. Place each piece of cheesecake in the middle of a wrapper and sprinkle with chopped chocolate. Fold the top of the wrapper over the cheesecake and both sides toward the center. Roll each piece of cheesecake towards you until it is completely rolled up, making sure the roll is tightly wrapped and its edges are sealed. Place powdered sugar in a medium bowl. Carefully place the rolls in the oil and cook until golden brown, about 2 minutes. Using tongs or a spider, remove the golden rolls from the oil and place each bun in a bowl of powdered sugar and coat well. Place the fried buns on paper towels to cool slightly before serving.
Drizzle with chocolate sauce, top with whipped cream and garnish with a mint leaf.
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