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Chinese Cheesecake

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  • Level: Intermediate
  • Total: 43 min
  • Prep: 30 min
  • Inactive: 3 min
  • Cook: 10 min
  • Yield: 5 servings
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Canola oil, for frying

8 tablespoons cream cheese

3 tablespoons ricotta cheese

2 1/2 tablespoons powdered sugar (1 1/2 for mix, 1 tablespoon for garnish)

1 egg

3 tablespoons milk

10 thick egg roll skins

1 cup raspberries, fresh preferred

1 tablespoon ground cinnamon


  1. Heat 1-inch of canola oil in large saute pan, to 325 degrees F.
  2. In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended.
  3. Beat egg and milk together. Place 1 1/2 tablespoons of cheese mix in center back of egg roll skin and place 4 to 6 raspberries in the center of cheese mixture.
  4. Brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to front, insuring that the roll is sealed.
  5. Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes.
  6. Dust with cinnamon and sugar. Serve with whipped cream and raspberries, if desired.