Crispy Fried Cheesecake Donut Bites with StrawberryCore

Ingredients

For the Cheesecake Filling:

8 oz cream cheese, softened

1/4 cup powdered sugar

1 tsp vanilla extract

1/4 cup graham cracker crumbs

For the Strawberry Core:

1/4 cup strawberry preserves

8 small fresh strawberry pieces, hulled

For the Donut Batter:

1 cup all-purpose flour

2 tbsp granulated sugar

1 tsp baking powder

1/2 cup whole milk

1 large egg

1/2 tsp ground cinnamon

Vegetable oil for frying

For Garnish:

2 tbsp powdered sugar

1 tbsp crushed freeze-dried strawberries

Directions

Beat cream cheese, powdered sugar, and vanilla until

smooth; stir in graham cracker crumbs.

Scoop 1 tablespoon of the cheesecake mixture and

flatten it slightly.

Place a small dollop of strawberry preserves and a piece

of fresh strawberry in the center.

Carefully fold the cheesecake mixture around the

strawberry to form a tight ball.

Place the balls on a tray and freeze for 45 minutes until

very firm.

Whisk flour, sugar, baking powder, and cinnamon in a

bowl. Add milk and egg, stirring until a thick batter forms.

Heat 2 inches of vegetable oil in a heavy pot to 350°F.

Dip each frozen cheesecake ball into the donut batter,

ensuring it is fully coated.

Fry in batches for 2 to 3 minutes, turning occasionally

until the exterior is golden brown and crispy.

Remove with a slotted spoon and drain on paper towels.

Dust immediately with powdered sugar and crushed

freeze-dried strawberries while still warm.