Strawberry Cheesecake Chimichangas (Print Version)

Golden tortillas wrap creamy strawberry cheesecake, coated in cinnamon sugar, with luscious toppings.

# Ingredients:

→ Cheesecake Filling

01 - 8 ounces cream cheese, softened
02 - 1 cup powdered sugar
03 - 1 teaspoon vanilla extract
04 - 1/2 cup heavy whipping cream
05 - 1 cup strawberries, finely diced

→ Assembly

06 - 6 large flour tortillas, burrito-size, soft and flexible
07 - 1 egg
08 - 1 tablespoon water

→ Coating

09 - 1/2 cup granulated sugar
10 - 1 tablespoon ground cinnamon
11 - canola oil or vegetable oil, for frying

→ Optional Toppings

12 - fresh strawberry slices
13 - whipped cream
14 - strawberry sauce or preserves
15 - powdered sugar, for dusting
16 - chocolate or white chocolate drizzle

→ Homemade Strawberry Sauce (optional)

17 - 1 1/2 cups strawberries, chopped
18 - 2 tablespoons sugar
19 - 1 tablespoon lemon juice
20 - 2 teaspoons cornstarch
21 - 1 tablespoon water

# Steps:

01 - Combine softened cream cheese, powdered sugar, and vanilla extract in a mixing bowl. Beat with a hand mixer until silky smooth, then add heavy whipping cream and whip until the mixture is fluffy and stable. Gently fold in finely diced strawberries. Chill filling in the refrigerator for 10 to 15 minutes until slightly firm.
02 - Lay a flour tortilla flat on a clean work surface. Spoon about 1/2 cup of cheesecake filling into the center, shaping it into a log. Fold in the sides and roll up tightly like a burrito. Brush the edge with egg wash (beaten egg mixed with water) to seal. Repeat with remaining tortillas.
03 - For traditional frying, heat 1 to 2 inches of oil in a deep skillet to 350°F. Place chimichangas seam-side down and fry for 1 to 2 minutes per side until golden and crisp. Remove with tongs and drain on paper towels. For air-frying, lightly spray chimichangas with cooking oil and air fry at 400°F for 8 to 10 minutes, flipping halfway through.
04 - Mix granulated sugar and ground cinnamon in a shallow dish. While chimichangas are still warm, roll in the cinnamon-sugar mixture until fully coated.
05 - Top chimichangas with fresh strawberry slices, whipped cream, strawberry sauce or preserves, powdered sugar, or chocolate drizzle. Serve immediately for best texture.
06 - Combine chopped strawberries, sugar, and lemon juice in a small saucepan over medium heat. Dissolve cornstarch in water and stir into the saucepan. Cook, stirring frequently, until strawberries break down and sauce thickens. Cool before serving over chimichangas.

# Notes:

01 - Incorporate the diced strawberries into the filling just before assembling to prevent excessive moisture and maintain desired texture.
02 - Ensure chimichanga seams are thoroughly sealed with egg wash to prevent cream cheese filling from leaking during frying.
03 - Avoid overcrowding the frying pan for even browning; fry in batches if necessary.

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