Deep-Fried Blueberry Cheesecake Wontons (Print Version)
Crispy wontons packed with creamy cheesecake filling and tangy blueberry swirl, dusted with powdered sugar.
# Ingredients:
→ Cheesecake Filling
01 -
8 ounces cream cheese, softened
02 -
1/4 cup granulated sugar
03 -
1 teaspoon vanilla extract
04 -
1 large egg yolk
→ Blueberry Swirl
05 -
1 cup fresh or frozen blueberries
06 -
2 tablespoons granulated sugar
07 -
1 teaspoon lemon juice
08 -
1 teaspoon cornstarch
09 -
2 teaspoons water
→ Wontons
10 -
20 to 24 wonton wrappers
11 -
1 large egg, beaten
12 -
Vegetable, canola, or peanut oil, for frying
→ Optional Garnishes
13 -
Powdered sugar, for dusting
14 -
Whipped cream
15 -
Vanilla ice cream
16 -
Extra blueberry sauce
# Steps:
01 -
Combine blueberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until berries have softened and released their juices, about 5 minutes. Stir in cornstarch mixed with water and continue cooking for 1 to 2 minutes, until the mixture thickens. Remove from heat and allow to cool completely.
02 -
In a mixing bowl, beat softened cream cheese until smooth. Add granulated sugar, vanilla extract, and egg yolk, mixing until creamy and homogenous. Refrigerate for 15 minutes to firm the filling.
03 -
Place a wonton wrapper on a clean surface. Add 1 teaspoon cheesecake filling and 1/2 teaspoon blueberry swirl to the center. Brush edges with beaten egg. Fold into a triangle or desired shape, pressing to seal. Repeat with remaining wrappers and filling.
04 -
Heat oil in a deep skillet or fryer to 350°F (175°C). Fry wontons in small batches for 2 to 3 minutes per side until golden brown. Remove with a slotted spoon and drain excess oil on paper towels.
05 -
Dust fried wontons with powdered sugar and serve immediately. Accompany with whipped cream, vanilla ice cream, or additional blueberry sauce as desired.
# Notes:
01 -
Allow the blueberry mixture to cool completely before assembling to prevent the filling from leaking during frying.
02 -
Keep wonton wrappers covered with a damp towel to prevent them from drying out while assembling.