One of my best friends Mindy and I would frequent a resturant called Bostons. Bostons had this beautiful fried cheesecake dessert. It was sweet and had a strawberry glaze and vanilla icecream on the side!! It was so mouthwatering and addictive that we’d often go to Bostons just to eat dessert!!! I mean it was the kind of dessert you would fight over, the kind of dessert you would not share. I recall being at a birthday gathering and someone asking for a taste of my fried cheesecake. When I said no the table grew silent! HA!!! I was like what??? I’ll buy you your own but you cannot have any of mine! HAHAHAHA! That’s how good this fried cheesecake was!!! My friends and I still to this day joke about my unwillingness to share just one spoonful of my dessert!!! Don’t mess with Utokia and her fried cheesecake or you will get it!!! LOL I felt bad so that I went home to try and make it so I could share the recipe with everyone and they could make their own!! OK, not fully the truth, I was being selfish and greedy as well because I wanted to have this fried cheesecake dessert any time I wanted!!!! So this recipe is half for you and half for me (smile)! WHAT you say??? HAHA Once you make and try this – trust me you will understand!!
Scrumptious Fried Cheesecake Pie Pocket with Strawberry Glaze and Vanilla Bean Ice Cream
1 box of frozen Rolled Crust for 9 inch pie (I use Pillsbury – 2 come in a box and can make 4 pie pockets)
1 tub of pre-made Cheesecake filling (I use Philadelphia Ready to Eat Cheesecake filling)
¼ cup Canola Oil
Granulated Sugar (to taste)
Vanilla Bean Ice Cream
1-2 tbsp. all-purpose flour
READY, SET GO:
- Sprinkle flour on flat surface so pie crust does not stick
- Roll round pie crust out flat over the flour
- Cut Pie Crust in half (each half makes one pie pocket)
- Spoon in some of the cheesecake filling, do not over fill
- Fold each end of the pie crust over the filling and fold the ends over so it resembles a little pie pocket
- Brush folds with egg as sticking agent so pie pocket does not open up
- Repeat steps 1-6 for as many pies pockets you desire to make
- Heat oil in frying pan on High
- Turn heat down to medium and add the cheesecake pie
- Cook about 5-6 minutes on each side or until golden brown
- Carefully remove cheesecake from pan and place on plate with paper towel to absorb the oil
- Immediately sprinkle with granulated sugar on both sides while hot
TIME FOR THE STRAWBERRY GLAZE, YES YES YES YES YES and ONE MORE YES!!!!
1 cup of fresh strawberries
¾ cup water
3 tbsp. corn starch
½ cup granulated sugar
1-2 tbsp. red food coloring (or when desired color is reached (rich red))
READY, SET, GO:
- Clean strawberries and remove stem tops
- Crush strawberries in a bowl (using back of fork or potato masher)
- Heat water in sauce pan on medium
- Add strawberries to water and allow to cook for about 2-4 minutes
- Add sugar and corn starch and stir
- Turn heat to high and bring to boil stirring often
- When thick add red food coloring and stir
- Take off heat and allow to sit for 3-4 minutes
Drizzle Strawberry Glaze over Fried Cheesecake Pie Pockets and add a couple scoops of Vanilla Bean Ice Cream and ENJOY ENJOY AND ENJOY!!!!
My goodness Tokie that looks good, however being diabetic I would have to do like Mr Bown and inch up on that, and teeter totter until I finish it. But I might just try it!!! You sure do have some pretty desserts on here.
Awe thank you
This looks so good I’m getting a sugar rush just looking at it.
Do you serve them hot .can they be serve later at a dinner party.have you ever froze any.