Deep Fried Strawberry Cheesecake (Print Version)
Sweet hand pies with creamy cheesecake and strawberry filling in a golden, crisp crust.
# Ingredients:
→ Pie Dough and Strawberry Filling
01 -
1 package refrigerated pie crusts
02 -
Canned strawberry pie filling
→ Cheesecake Mixture
03 -
4 ounces cream cheese, softened
04 -
1/4 cup granulated sugar
05 -
1/2 teaspoon vanilla extract
→ Glaze
06 -
1/2 cup powdered sugar
07 -
1 teaspoon light corn syrup
08 -
1 tablespoon water
→ Additional
09 -
Vegetable oil, for frying
# Steps:
01 -
Fill a heavy Dutch oven or deep pot with vegetable oil to a depth of 4 to 5 inches. Attach an oil or candy thermometer and heat the oil to 375°F. Monitor the temperature consistently to maintain accuracy.
02 -
In a medium bowl, combine cream cheese, granulated sugar, and vanilla extract. Blend with a hand mixer until the mixture is completely smooth.
03 -
Unroll the pie crusts on a flat surface. Using a 5 to 6 inch bowl as a guide, cut out 6 rounds of dough. If needed, re-roll trimmings to obtain the full number of rounds.
04 -
Place a heaping tablespoon of cheesecake filling and 2 tablespoons of strawberry pie filling in the center of each dough round. Brush the edges of the dough with water, fold over to enclose the filling, and crimp the edges with a fork to seal tightly.
05 -
In a small bowl, whisk together powdered sugar, light corn syrup, and water until smooth. Set aside.
06 -
Carefully lower one hand pie at a time into the hot oil. Fry for 2 to 3 minutes, turning as needed, until deeply golden brown. Remove using a slotted spoon and drain on a paper towel-lined plate.
07 -
While pies are still slightly warm, use a pastry brush to coat both sides of each hand pie with the prepared glaze. Place on a wire rack or baking sheet to allow glaze to set.
08 -
Repeat frying and glazing for remaining pies. Serve immediately for optimal texture and flavor.
# Notes:
01 -
Ensure oil remains at the correct temperature for even frying and minimal oil absorption.