Deep Fried Cheesecake

Deep Fried Cheesecake


  • 1 cheesecake (store-bought or homemade), cut into bite-sized pieces
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 egg
  • Vegetable oil, for frying
  • Powdered sugar, for dusting
  • Chocolate sauce or berry sauce, for serving (optional)


  1. Freeze the Cheesecake:
    • Cut the cheesecake into bite-sized pieces.
    • Freeze the cheesecake pieces for at least 1 hour to firm them up. This will help them hold together during frying.
  2. Prepare the Batter:
    • In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
    • In another bowl, whisk together the milk and egg.
    • Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
  3. Heat the Oil:
    • Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
  4. Dip and Fry:
    • Dip each cheesecake piece into the batter, ensuring it is fully coated.
    • Carefully place the coated cheesecake pieces into the hot oil.
    • Fry for 2-3 minutes, or until golden brown.
  5. Drain and Serve:
    • Remove the fried cheesecake pieces with a slotted spoon and drain on paper towels.
    • Dust with powdered sugar.
    • Serve with chocolate sauce or berry sauce, if desired.

Prep Time: 20 minutes | Freezing Time: 1 hour | Cooking Time: 15 minutes | Total Time: 1 hour 35 minutes

Nutritional Information:

  • Calories: 220 kcal per serving
  • Servings: 12 servings

Achieving the perfect deep-fried cheesecake requires careful preparation and attention to detail. Here are 20 secrets to ensure your deep-fried cheesecake comes out perfectly every time:

1. Use Frozen Cheesecake:

  • Secret: Freezing the cheesecake pieces for at least 1 hour before frying ensures they hold their shape and don’t melt too quickly in the hot oil.

2. Cut Uniform Pieces:

  • Secret: Cut the cheesecake into uniform bite-sized pieces to ensure even cooking and a consistent texture.

3. Thick Batter:

  • Secret: Make sure the batter is thick enough to coat the cheesecake pieces well. A too-thin batter can slide off during frying.

4. Properly Heat Oil:

  • Secret: Maintain the oil temperature at 350°F (175°C). Use a thermometer to monitor the temperature to prevent the cheesecake from absorbing too much oil or burning.

5. Use Neutral Oil:

  • Secret: Use a neutral oil like vegetable or canola oil for frying. These oils have high smoke points and won’t impart unwanted flavors.

6. Ensure Dry Coating:

  • Secret: Pat the cheesecake pieces dry with a paper towel before dipping them in the batter. This helps the batter adhere better.

7. Use Fresh Batter:

  • Secret: Prepare the batter fresh and use it immediately for the best results. Batter that sits too long can become too thick or thin.

8. Don’t Overcrowd the Fryer:

  • Secret: Fry the cheesecake pieces in small batches to ensure even cooking and maintain the oil temperature.

9. Golden Brown Color:

  • Secret: Fry the cheesecake pieces until they are golden brown. Over-frying can make them too crispy and dry.

10. Drain Excess Oil:

  • Secret: Use a slotted spoon to remove the fried cheesecake pieces from the oil and drain them on paper towels to remove excess oil.

11. Use Powdered Sugar:

  • Secret: Dust the fried cheesecake pieces with powdered sugar immediately after frying for a sweet finish.

12. Serve with Sauces:

  • Secret: Serve the fried cheesecake with chocolate sauce, berry sauce, or caramel sauce for added flavor and a gourmet touch.

13. Refrigerate Batter:

  • Secret: Keep the batter cold until you are ready to use it. Cold batter helps the coating adhere better to the frozen cheesecake.

14. Add Flavor to Batter:

  • Secret: Add a bit of vanilla extract or cinnamon to the batter for extra flavor.

15. Use High-Quality Cheesecake:

  • Secret: Start with a high-quality cheesecake. Whether homemade or store-bought, the quality of the cheesecake will impact the final product.

16. Don’t Skip the Freeze Step:

  • Secret: Ensure the cheesecake pieces are thoroughly frozen before battering and frying to prevent them from falling apart.

17. Even Coating:

  • Secret: Make sure each cheesecake piece is evenly coated with batter to avoid uneven frying.

18. Test the Oil:

  • Secret: Test the oil with a small drop of batter. It should sizzle and float to the top immediately if the oil is ready.

19. Use a Deep Fryer:

  • Secret: If possible, use a deep fryer instead of a pot for more consistent results and easier temperature control.

20. Serve Immediately:

  • Secret: Serve the deep-fried cheesecake immediately after frying for the best texture and flavor.

By following these secrets, you’ll ensure that your deep-fried cheesecake is crispy on the outside, creamy on the inside, and utterly delicious.

Most Popular Questions and Their Answers Related to Deep Fried Cheesecake

  1. Can I use a homemade cheesecake for this recipe?
    • Yes, you can use either store-bought or homemade cheesecake. Just make sure to freeze it before frying.
  2. What type of oil is best for frying cheesecake?
    • Vegetable oil or canola oil is best for frying due to their high smoke points.
  3. How do I prevent the cheesecake from falling apart during frying?
    • Freezing the cheesecake pieces for at least an hour before frying helps them hold together.
  4. Can I use an air fryer instead of deep frying?
    • Yes, you can air fry the cheesecake pieces at 350°F (175°C) for about 8-10 minutes, turning halfway through.
  5. What can I serve with deep-fried cheesecake?
    • Serve with powdered sugar, chocolate sauce, berry sauce, or caramel sauce.
  6. How long should I fry the cheesecake pieces?
    • Fry the cheesecake pieces for 2-3 minutes, or until golden brown.
  7. Can I make the batter ahead of time?
    • Yes, you can make the batter a few hours ahead and keep it refrigerated until ready to use.
  8. How do I store leftover deep-fried cheesecake?
    • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to retain crispiness.
  9. Is it necessary to freeze the cheesecake before frying?
    • Yes, freezing helps the cheesecake pieces hold their shape and prevents them from melting too quickly during frying.
  10. Can I use gluten-free flour for this recipe?
    • Yes, you can substitute all-purpose flour with a gluten-free flour blend.
  11. What type of cheesecake works best for frying?
    • Any cheesecake works, but classic New York-style or plain cheesecake holds up well.
  12. Can I add flavors to the batter?
    • Yes, you can add a bit of vanilla extract or spices like cinnamon to the batter.
  13. What is the best way to dust the fried cheesecake with powdered sugar?
    • Use a fine mesh sieve to evenly dust the powdered sugar over the fried cheesecake pieces.
  14. Can I fry the cheesecake without a deep fryer?
    • Yes, you can use a heavy-bottomed pot and a thermometer to maintain the oil temperature.
  15. How do I know when the oil is hot enough?
    • Use a thermometer to ensure the oil is at 350°F (175°C). Alternatively, drop a bit of batter into the oil; it should sizzle and float.
  16. What can I do if my batter is too thick or too thin?
    • Adjust by adding a little more milk if too thick, or more flour if too thin.
  17. Can I use a different type of cheese instead of cream cheese?
    • Traditional cheesecake uses cream cheese, but you can experiment with mascarpone or ricotta-based cheesecakes.
  18. Is it possible to make this recipe vegan?
    • Yes, use a vegan cheesecake, plant-based milk, and egg substitutes.
  19. Can I double or halve this recipe?
    • Yes, you can adjust the recipe quantities to suit your needs.
  20. How do I prevent the batter from slipping off the cheesecake pieces?
    • Ensure the batter is thick enough and coat the pieces evenly. Freezing the cheesecake helps the batter stick better.