I don’t think I have mentioned enough that I LOVE cheesecake. Nor have I said how much I enjoy foods that are Asian and or deep fried. I also don’t know if I was dreaming or what when I suddenly thought to package cheesecake inside wonton wrappers and deep fry the little darlings. But the second I had the thought I HAD to do it.
Using a hand mixer, mix the cream cheese sugar and vanilla together until smooth.
Using a hand mixer, whip the cream until it is forming stiff peaks. Gently fold this into the cream cheese mixture. Chill for at least an hour. You can also make this up to a day before.
While your cheesecake is chilling out, prepare your purée by washing the fruit you are using and blending it until smooth. Place the purée in the fridge to chill as well.
When it has been an hour, pull out the wonton wrappers (you want them cold too), the extra fillings and the cheesecake. You will also want a small dish of warm water next to your work station.
Start by placing one wrapper on the work surface, and a healthy tablespoon of cheesecake in the middle of the wrapper. Place a chocolate chip or two, or a solid piece of fruit beside the cheesecake. Dip your finger into the warm water and then rub the outside edge of the wonton wrapper. Fold the wonton in half so that it forms a triangular pouch and seal the edges together. if you have trouble sealing or loose some filling, you know you have too much filling.
Now try to fold the triangle in half, curling in the two outside corners on the longer bottom edge. Overlap one of the edges around the other to hold the wonton closed making what looks like a little chair. Use water from the dish to keep the corner closed. Repeat this with all the filling or all the wontons. Whatever comes first.
Heat your oil in a wok or deep frying pan on the side burner of your grill. This process makes a mess, doing it outside prevents the smell of deep frying and finding oil spatter on every surface. You know that the oil is ready when a drop of water causes the oil to pop. Using a slotted spoon, carefully lower two to five wontons into the oil. Cook until they are golden brown, being careful to keep them moving and watching for cheesecake blowout. (Sometimes the filling will NOT stay in!)
Serve hot with a light dusting of confectioner’s sugar and dip in the chilled fruit purée. You could also serve with chocolate sauce, fondue, or whipped cream.
I served these at a party, there were a lot of wontons and only 7 of us, and trust me, they were GONE! A smash hit and worth the effort. The number of wontons depends on the number and size of the wontons in the package you buy.