Deep-fried cheesecake pieces

Ingredients:

Cheesecake mix

• 220 g softened cream cheese
• 1/4 cup sugar
• 1 tsp vanilla extract
• 0.5 cup crushed graham crackers
• Special equipment: deep fat thermometer

Strawberry sauce

• 450 g fresh or frozen strawberries, hulled and quartered if fresh
• 1/4 cup sugar
• 2 tablespoons lemon juice

Batter

• Vegetable oil for deep frying
• 1 cup flour
• 2 tablespoons of sugar
• 1 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 1 cup whole milk

Preparation:

1. Cheesecake mix:
   
   Line a baking sheet with waxed paper. Beat the cream cheese with a mixer until smooth. Add the sugar, vanilla, and crushed graham crackers and beat until smooth. Drop 1 tablespoon of the cheesecake mixture into balls on the prepared baking sheet. Freeze for about 30 minutes.
2. Strawberry sauce:
   
   Meanwhile, combine the strawberries, sugar, and lemon juice in a medium saucepan. Cook over medium-high heat, stirring frequently, until the sugar dissolves and the berries begin to soften and release their juices, 5–7 minutes. Transfer to a blender or food processor and blend until smooth. Strain through a fine-mesh sieve to remove the seeds. Set aside.
3. In a deep, heavy-bottomed saucepan, heat 2 inches of vegetable oil over medium heat to 350°F (175°C). Line the baking sheet with paper towels and set aside.
4. Batter:
   
   In a medium bowl, combine flour, sugar, baking powder, and salt. Add milk and whisk until smooth.
5. When the oil is hot, remove the cheesecake balls from the freezer. Add them to the batter a few at a time, turning them over to coat. Remove from the batter, let any excess drip off, and then carefully lower them into the oil.
6. Fry, turning occasionally, until golden brown, 2–3 minutes per batch (allow the oil to reach the desired temperature before adding the next batch). Remove from the oil with a slotted spoon and drain on paper towels. Serve warm with strawberry sauce.