Deep-Fried Cheesecake Wontons with Strawberries (Print version)

Crispy wonton pockets filled with vanilla cheesecake cream and served with fresh strawberry sauce.

# Ingredients:

For the cheesecake wontons

01 - 24 square wonton wrappers

02 - 8 oz (225 g) full-fat block cream cheese, softened

03 - 1/3 cup (40 g) powdered sugar, plus more for dusting

04 - 1 teaspoon vanilla extract

05 - 1 teaspoon finely grated lemon zest

06 - 1/8 teaspoon fine salt

07 - 1/2 cup (75 g) fresh strawberries, finely diced and patted dry

08 - 1 large egg, beaten with 1 tablespoon water

09 - 4 cups (950 ml) neutral oil, for frying

For the strawberry sauce

10 - 1 1/2 cups (225 g) fresh strawberries, hulled and chopped

11 - 3 tablespoons strawberry jam

12 - 1 tablespoon lemon juice

13 - 1 tablespoon water

14 - 1 teaspoon cornstarch mixed with 1 tablespoon cold water

# Instructions:

01 - Beat the softened cream cheese, powdered sugar, vanilla, lemon zest, and salt until smooth. Fold in the diced strawberries gently so the filling stays thick.

02 - Combine strawberries, jam, lemon juice, and water in a small saucepan. Simmer for 3-4 minutes, then stir in the cornstarch slurry and cook 1 minute more until glossy. Set aside.

03 - Place 1 wonton wrapper on a dry surface. Spoon about 2 teaspoons of filling into the center and brush the edges with egg wash.

04 - Fold into a triangle or bring the corners together, pressing firmly to seal. Push out air pockets as you pinch. Keep finished wontons covered while you work.

05 - Pour 1 1/2 inches of oil into a heavy pot and heat to 350°F. Line a tray with paper towels or set a wire rack over a sheet pan.

06 - Fry 4-5 wontons at a time for 1-2 minutes per side until golden, crisp, and blistered. Adjust heat as needed to keep the oil near 350°F.

07 - Drain the wontons, dust with powdered sugar, and serve warm with strawberry sauce for dipping.

# Good to know:

01 - Best served warm soon after frying.

02 - Do not overfill or the wontons may leak in the oil.

03 - The strawberry sauce can be made 1 day ahead and refrigerated.

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