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Chimi Cheesecake: A Modern Twist on a Classic Dessert

Chimi Cheesecake

A delightful twist on classic cheesecake that combines a crispy, golden tortilla exterior with a rich, creamy cheesecake filling. This Mexican-inspired dessert is quick, versatile, and easily customizable for any occasion.
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Prep Time 10 minutes
Cook Time 10 minutes
15 minutes
Total Time 35 minutes
Course Dessert, Snack
Cuisine Fusion, Mexican
Servings 6 people
Calories 320 kcal

Equipment

  • 1 Deep Skillet or Heavy-Bottomed Pot Notes:
  • 1 Kitchen Thermometer To ensure the oil maintains 350°F (175°C) during frying.
  • 1 Mixing Bowl For preparing and blending the cheesecake filling.
  • 1 Spatula For stirring and smoothing the filling.
  • 1 Tongs For safely flipping the Chimi Cheesecake during frying.
  • 1 Paper Towels For draining excess oil after frying.
  • 1 Serving Plate For presenting the finished dessert.

Ingredients
  

  • 8 oz Cream Cheese Softened for a smooth texture
  • 1/4 cup Granulated Sugar Adds sweetness to the filling
  • 1 tsp Vanilla Extract Enhances flavor
  • 1/2 tsp Ground Cinnamon Adds warmth and depth
  • 4 Flour Tortillas (8-inch) Soft, pliable tortillas work best
  • 1 Egg Beaten, used to seal the edges
  • 1 tbsp Water Mixed with egg for an egg wash
  • 2 cups Vegetable Oil For deep-frying to a golden brown
  • 1/2 cup Granulated Sugar For the cinnamon sugar coating
  • 1 tbsp Ground Cinnamon For the cinnamon sugar coating
  • 1/4 cup Chocolate Sauce For drizzling over the finished dessert
  • 1/4 cup Caramel Sauce Adds a buttery sweetness
  • 1/4 cup Fresh Berries Provides a fresh, tangy contrast
  • 1 scoop Vanilla Ice Cream Pairs perfectly with the crispy cheesecake

Instructions
 

  • Soften the cream cheese, then mix it with granulated sugar, vanilla extract, and ground cinnamon until smooth. Finally, refrigerate the mixture to firm up the texture.
    8 oz Cream Cheese, 1/4 cup Granulated Sugar, 1 tsp Vanilla Extract, 1/2 tsp Ground Cinnamon
    Vibrant image of freshly fried Chimi Cheesecake rolls dusted with cinnamon sugar, accompanied by small bowls of chocolate and caramel sauce, and a serving plate garnished with fresh berries and a scoop of vanilla ice cream on an elegant table
  • Evenly spread the prepared cheesecake filling onto a flour tortilla. Roll the tortilla tightly and brush the edge with an egg wash (egg mixed with water) to seal it securely.
    4 Flour Tortillas (8-inch), 1 Egg, 1 tbsp Water
    Overhead view of a hand spreading creamy cheesecake filling onto a flour tortilla, with another hand gently rolling it up; a small dish of egg wash is visible on the countertop under soft lighting.
  • Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Fry the rolled cheesecakes in small batches until they turn a perfect golden brown, then remove them with tongs and drain on paper towels.
    2 cups Vegetable Oil
    Dynamic image of a chef using tongs to place rolled Chimi Cheesecakes into bubbling oil in a deep skillet, with a kitchen thermometer showing 350°F and a focus on a crisp, golden-brown finish.
  • While the cheesecakes are still warm, toss them in a cinnamon sugar mixture to coat evenly. Then, serve immediately with your choice of toppings such as chocolate sauce, caramel sauce, fresh berries, or a scoop of vanilla ice cream.
    1/2 cup Granulated Sugar, 1 tbsp Ground Cinnamon, 1/4 cup Chocolate Sauce, 1/4 cup Caramel Sauce, 1/4 cup Fresh Berries, 1 scoop Vanilla Ice Cream
    Vibrant image of freshly fried Chimi Cheesecake rolls dusted with cinnamon sugar, accompanied by bowls of chocolate and caramel sauces, fresh berries, and a scoop of vanilla ice cream on an elegant table.

Notes

  • Oil Temperature: Ensure the oil stays at a consistent 350°F (175°C) for even frying. Using a thermometer helps maintain this temperature and prevents the dessert from becoming greasy.
  • Filling Consistency: Softening the cream cheese properly is key for a smooth filling. If the cream cheese is too cold, it may not mix well with the sugar and spices.
  • Rolling Technique: Roll the tortillas tightly to avoid any leakage of the cheesecake filling during frying. Brushing the edges with egg wash helps seal the roll.
  • Batch Frying: Fry the rolled cheesecakes in small batches to prevent overcrowding, which can cause uneven cooking.
  • Flavor Variations: Experiment with different fillings such as strawberry, Nutella, or pumpkin spice for a unique twist on the classic recipe.
  • Storage & Reheating: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven to restore crispiness.
  • Topping Options: Customize your dessert with toppings like chocolate or caramel sauce, fresh berries, or even a scoop of vanilla ice cream for an extra indulgent experience.
Keyword Chimi Cheesecake, Crispy Dessert, Deep-Fried Cheesecake, Fried Cheesecake, Homemade Dessert, Mexican Dessert, Quick Sweet Treat, Unique Cheesecake Recipe