Chinese Cheesecake – a delicious recipe with cream cheese, ricotta cheese, powdered sugar, egg, milk, egg roll wraps. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
568
kcal
Calories
40
g
Fat
17
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 tablespoons cream cheese, 3 tablespoons ricotta cheese, 1 1/2 tablespoons powdered sugar, 1 egg, and more.
Yes, Chinese Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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