Ingredients
20ozcream cheese,softened
1cupsugar
3largeeggs
1cupsour cream
2tbspflour
½tspvanilla extract
½tspfresh lemon juice
2cupswater
1½cupssugar
1.5ozstrawberry gelatin,(½ package)
¾cupcornstarch
2tspred food coloring
1lbstrawberries,hulled and sliced
18flour tortillas,(8-inch)
oil,for frying
1cupsugar
1tbspcinnamon
1cupcaramel sauce
whipped cream,optional
Preparation
Preheat oven to 350 degrees F and spray a springform pan with baking spray.
Whisk together the cream cheese, sugar, eggs, sour cream, flour, vanilla, and lemon juice until smooth, and completely combined.
Add the mixture to the springform pan and bake for 30 minutes.
Cool completely.
In a medium pot add 1½ cups of the water, sugar, and gelatin and whisk well until combined, then bring to a boil on medium heat.
Whisk the remaining water with the cornstarch and pour it slowly into the pot while whisking.
Whisk constantly for about 4 to 5 minutes until the sauce thickens.
Remove from heat, then whisk in food coloring.
Let cool completely before adding in the strawberry slices.
Add a 1×3-inch long piece of cheesecake (try to keep the cheesecake intact if possible) to the center of the flour tortillas, then fold the edges in and roll like a burrito.
Secure with toothpicks. Alternatively, freeze before frying and brush egg on the seams and freeze seam side down to seal the tortilla closed.
When ready to fry, heat 3 inches of oil to 350 degrees F.
Mix sugar and cinnamon in a shallow bowl.
Carefully put the cheesecake egg rolls into the hot oil (3 to 4 per frying batch) and fry for about 3 to 4 minutes until golden brown.
When the cheesecake comes out of the fryer, immediately roll it into the cinnamon-sugar mixture then let it cool on a cooling rack.
Serve drizzled with caramel sauce, strawberry topping and whipped cream if desired.
