Food Network UK

Chinese cheesecake

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Ingredients

  • Vegetable oil, for frying
  • 8 tbsp cream cheese
  • 3 tbsp ricotta cheese
  • 2 1/2 tbsp Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar
  • 1 egg
  • 3 tbsp milk
  • 10 thick egg roll skins
  • 150g raspberries, fresh preferred
  • 1 tbsp ground cinnamon

Use imperial measurements

Method

How to make Chinese cheesecake

1) Heat 2.5cm depth of oil in large saute pan to 160C.

2) In a bowl Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whip the cream cheese, ricotta, and 1 1/2 tbsp of the sugar until thoroughly blended. Beat the egg and milk together.

3) Place 1 1/2 tbsp of the cheese mix at centre back of the egg roll skin and place 4 to 6 raspberries in the centre of the cheese mixture.

4) Brush egg wash around the edges of the skin, fold the left and right sides in by 1cm, and then roll from back to front, ensuring that the roll is sealed.

5) Place in the hot oil and cook both sides until golden brown. Leave to drain on paper towels for 2 to 3 minutes.

6) Dust with cinnamon and sugar. Serve with Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipped cream and raspberries, if desired.