Chinese Cheesecake
Forget going out to eat or ordering takeout every time you crave Chinese food. Try making Chinese Cheesecake at home. For 99 cents per serving, you get a side dish that serves 5. One serving contains 233 calories, 7g of protein, and 12g of fat. If you have raspberries, cream cheese, ricotta cheese, and a few other ingredients on hand, you can make it. 18 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 43 minutes. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 31%. This score is rather bad. If you like this recipe, you might also like recipes such as Chinese Beef Stir-Fry with You Tiao (Chinese Fried Dough), Chinese New Year: Chinese Roast Pork (Siu Yuk), and California Pizza Kitchen Pumpkin Cheesecake – this is a perfect cheesecake for the fall holidays, their cheesecake isn’t a secret anymore.
Servings: 5
Preparation duration: 30 minutes
Cooking duration: 13 minutes
Ingredients:
Canola oil, for frying
8 tablespoons cream cheese
1 egg
10 thick egg roll skins
1 tablespoon ground cinnamon
3 tablespoons milk
2 1/2 tablespoons powdered sugar (1 1/2 for mix, 1 tablespoon for garnish)
1 cup raspberries, fresh preferred
3 tablespoons ricotta cheese
Equipment:
frying pan
bowl
paper towels
Cooking instruction summary:
Watch how to make this recipe. Heat 1-inch of canola oil in large saute pan, to 325 degrees F. In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended. Beat egg and milk together. Place 1 1/2 tablespoons of cheese mix in center back of egg roll skin and place 4 to 6 raspberries in the center of cheese mixture. Brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to front, insuring that the roll is sealed. Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes. Dust with cinnamon and sugar. Serve with whipped cream and raspberries, if desired.
Step by step:
1. Watch how to make this recipe.
2. Heat 1-inch of canola oil in large saute pan, to 325 degrees F.
3. In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended.
4. Beat egg and milk together.
5. Place 1 1/2 tablespoons of cheese mix in center back of egg roll skin and place 4 to 6 raspberries in the center of cheese mixture.
6. Brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to front, insuring that the roll is sealed.
7. Place in oil and cook both sides until golden brown.
8. Let drain on paper towels for 2 to 3 minutes.
9. Dust with cinnamon and sugar.
10. Serve with whipped cream and raspberries, if desired.
Nutrition Information:
covered percent of daily need
