This was my first attempt at cheesecake and it turned out great! My family went picking strawberries, so the strawberries were very fresh and juicy. Unfortunately, there was a crack in my cheesecake but it was covered in glass. T I will try to use a hot water bath next time to avoid cracking.
That was awesome! I served him at my father’s 72nd birthday party, and he was asking seconds before I finished giving everyone the first slide! There is a subtle lemon flavor for the filling, and everyone commented positively.
I wasn’t sure how the glaze would turn out, because it really wasn’t strawberry season yet, but it did pretty well, even with the less fully ripe berries. I had to use my immersion blender on the glaze, as the berries were very difficult to mash. I will definitely do it again.
Â° 6 soft (8 inch) tortillas
Â° 8 ounces cream cheese (room temperature)
Â° 2 tablespoons of sour cream
Â° 1 tablespoon sugar
Â° 1 teaspoon vanilla
Â° 3/4 cup strawberries, sliced
Â° Vegetable oil for frying
Â° 1 tablespoon cinnamon
Â° 1/3 cup sugar
Beat cheese and sour cream, 1 tablespoon of sugar and vanilla extract.
Adding 3/4 cup fresh strawberries.
Divided mixture equally Between 6 tortillas . Spreading filling on the bottom third of each tortilla, fold the sides of each tortilla toward the middle and then roll the tortilla up like a burrito (secure it with a toothpick!)
Combine 1/3 cup of sugar and 1 tablespoon of cinnamon in a shallow bowl and set aside.
Place tissue paper on a large plate.
In a saucepan about 5 inches deep, put about 2-2 inches of vegetable oil for frying and heat over a medium-high heat until it reaches 360 degrees Fahrenheit.
Fry chimichangas until golden brown and crunchy, about 2-3 minutes and flip as needed (work in batches)
Transfer chimichangas to a paper towel on a plate to filter for a minute, then roll them into the cinnamon-sugar mixture.
Don’t forget to remove all chimichangas toothpicks !!!