Ingredients
8ozcream cheese,(2 packages) softened
1tbsplemon juice
½tspvanilla extract
½cupgranulated sugar
2cupsheavy cream
1cupall purpose flour
4large eggs,beaten
18graham crackers,crushed
4cupscanola oil,for frying
⅓cupstrawberry sauce,for serving
2cupswhipped cream,for serving
½cuppowdered sugar,for serving
Preparation
In a large bowl, use an electric mixer to combine the cream cheese, lemon juice, and vanilla extract.
Once smooth, use a spatula to scrape down the sides of the bowl, then add the sugar and heavy cream. Mix at high speed for about 2 minutes or until the batter is thick and smooth.
Pour batter into a 13×9-inch baking dish lined with parchment paper. Use a spatula to spread the batter evenly and make the top as level as possible.
Freeze for 4 hours.
Fill a gallon-size plastic bag with graham crackers. Use a rolling pin or meat mallet to crush the graham crackers until they are super-fine crumbs. Pour the flour, eggs, and graham cracker crumbs into 3 separate medium bowls.
Heat the oil in a large pot until it reaches 350 degrees F.
Remove the cheesecake batter from the freezer and use the parchment paper to lift it out of the pan. Cut the cheesecake into 12 4×3-inch bars.
Take a piece of cheesecake and toss it in the flour. Tap off any excess flour, dip the piece in the egg, and then toss it in the graham cracker crumbs.
Dip it back in the egg again, then toss in the graham cracker crumbs once more. Repeat with the remaining cheesecake pieces.
Fry the breaded cheesecake, 2 or 3 bars at a time, until golden brown for 30 to 60 seconds.
Drain the cheesecake bars on a wire rack or paper towels.
Serve with strawberry sauce, whipped cream, and powdered sugar.
Enjoy!
