….And who doesn’t love a Crunchy Cheesecake! One of our favorite restaurants that moved into Lexington, Ky around 1998 was –Up The Creek- This was the first time my husband and I eaten a dessert of Fried Cheesecake. We immediately fell in love with it! They also had a sandwich that was Fried Green Tomato Sandwich. Oh my, every night this was what I ate for weeks!
• 3 -8 oz. Cream Cheese
• 2/3 c. sugar
• 2 tsp. vanilla extract
• 3 1/2 c. vegetable oil
• 1 stick butter, melted
• 15-20 small flour tortillas
• 1/2 c. sugar
• 1 tsp. cinnamon
• 1 lb. strawberries, diced
• 1/4 c. sugar
• 1/8 c. water
• 1/8 c. strawberry preserves
1. For the sauce: In a medium sauce pan, add the strawberries, sugar, water, and place on low to medium heat and allow to simmer for 10 minutes. Using a potato smasher, smash the strawberries while in the sauce pan. Add the strawberry preserves and allow to simmer for approximately 5-7 minutes OR until sauce thickens. Remove from heat.
2. In a large bowl, cream the cream cheese; add the sugar, and vanilla. Take a flour tortilla and add about a spoonful and a half of the cream cheese mixture and spread in the middle of the tortilla. Begin to roll the tortilla away from you; half way through tuck in the sides; and roll to the end of the other side of the tortilla making a roll. Complete the process until all of the cream cheese mixture is gone.
3. In a large sauce pan on medium heat (make sure it isn’t too high) heat the vegetable oil. Add a couple of the tortillas to the pan seam side up. Allow to fry for 1 minute on each side. Using a slotted spoon remove from oil once it is golden brown on both sides. Repeat until all tortillas are cooked.
4. Using a pastry brush swipe each tortilla with butter, sprinkle with cinnamon sugar mixture, and allow to cool before serving. Use the strawberry sauce for dipping.
Please note: Allow to cool before serving. The tortilla will remain crunchy even after cooled. I prefer the cinnamon be left out of the recipe but that is a personal choice. Enjoy!