When the oil is ready, remove the cheesecake balls from the freezer.In a medium bowl, whisk together the flour, sugar, baking powder and salt. Line a baking sheet with paper towels and set aside. For the batter: Heat 2 inches of vegetable oil in a deep, heavy-bottomed pot over medium heat until the oil registers 350 degrees F on a deep-frying thermometer.Strain through a fine-mesh sieve to remove the seeds. Transfer to a blender or food processor and puree until smooth. Cook, stirring often, until the sugar is dissolved and the berries begin to break down and to give off their juices, 5 to 7 minutes. For the strawberry sauce: Meanwhile, combine the strawberries, sugar and lemon juice in a medium saucepan over medium-high heat. Scoop 1-tablespoon balls of the cheesecake mixture onto the prepared baking sheet. Add the sugar, vanilla and graham cracker crumbs and beat until well combined. Beat the cream cheese until smooth in a stand mixer fitted with the paddle attachment.
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