🍽️ How to Make Zha Zhishi Dangao (Fried Cheesecake)

🧆 Ingredients

• 250g cream cheese
• 50g sugar
• 1 egg
• 50g flour
• 50g breadcrumbs
• 20ml milk
• Oil for frying

🍳 Steps

1. Prepare the Cheesecake Filling:

   • Allow the cream cheese to soften at room temperature for about 30 minutes for easier mixing.
   • In a large bowl, combine the softened cream cheese and sugar. Beat with a hand mixer or whisk until smooth and creamy, with no lumps remaining.
   • Add the egg and milk, mixing thoroughly until the mixture is fully incorporated and silky. Scrape down the sides of the bowl to ensure even mixing.

2. Chill and Shape:

   • Cover the bowl with plastic wrap and refrigerate the cheesecake mixture for at least 1 hour. Chilling firms up the mixture, making it easier to shape.
   • Once chilled, use a spoon or small ice cream scoop to portion the mixture into balls or squares, about 2–3 cm in size.
   • If the mixture is sticky, lightly dust your hands with flour to help with shaping.

3. Coat the Cheesecake Pieces:

   • Prepare three shallow bowls: one with flour, one with a beaten egg (optional for extra crispiness), and one with breadcrumbs (preferably panko for extra crunch).
   • Roll each cheesecake piece first in flour, then dip in egg (if using), and finally coat thoroughly with breadcrumbs.
   • Press the breadcrumbs gently to ensure an even, thick coating that will crisp up during frying.

4. Heat Oil and Fry:

   • Pour oil into a deep pan or pot to a depth of at least 5 cm. Heat the oil to 170–180°C (340–355°F).
   • To test if the oil is ready, drop in a small piece of bread; it should sizzle and turn golden in about 30 seconds.
   • Fry the coated cheesecake pieces in small batches to avoid overcrowding, which can lower the oil temperature and cause soggy results.
   • Fry each piece for 1–2 minutes, turning occasionally, until golden brown and crisp on all sides.
   • Use a slotted spoon to remove the fried cheesecake and drain on a plate lined with paper towels.

5. Serve:

   • Let the fried cheesecake cool for 2–3 minutes to allow the filling to set slightly.
   • Serve warm, optionally dusted with powdered sugar or accompanied by fruit sauce or ice cream for added flavor and contrast.

Key Points:

• Ensure the cheesecake mixture is well-chilled before shaping to prevent it from falling apart during coating and frying.
• Maintain the oil temperature between 170–180°C for best results; too low and the coating will absorb oil, too high and it may burn before the inside is heated through.
• The cheesecake filling should be creamy and slightly molten when served warm, but not runny.
• Clean utensils and hands between steps to avoid cross-contamination and ensure a neat appearance.

💡 Tips

• Chill cheesecake mixture for easier shaping.
• Use panko breadcrumbs for extra crunch.
• Serve with fruit sauce or ice cream for added flavor.
• Fry in small batches for even cooking.