Strawberry Cheesecake Chimichangas


This was my first attempt at cheesecake and it turned out great! My family went picking strawberries, so the strawberries were very fresh and juicy. Unfortunately, there was a crack in my cheesecake but it was covered in glass. T I will try to use a hot water bath next time to avoid cracking.

that was awesome! I served him at my father's 72nd birthday party, and he was asking seconds before I finished giving everyone the first slide! There is a subtle lemon flavor for the filling, and everyone commented positively.

 I wasn't sure how the glaze would turn out, because it really wasn't strawberry season yet, but it did pretty well, even with the less fully ripe berries. I had to use my immersion blender on the glaze, as the berries were very difficult to mash. I will definitely do it again.

+For chimichangas:
° 6 soft (8 inch) tortillas
° 8 ounces cream cheese (room temperature)
° 2 tablespoons of sour cream
° 1 tablespoon sugar
° 1 teaspoon vanilla
° 3/4 cup strawberries, sliced
° Vegetable oil for frying
+To paint:
° 1 tablespoon cinnamon
° 1/3 cup sugar

* Instructions : 

Beat cheese and sour cream,
1 tablespoon of sugar and vanilla extract.
Adding 3/4 cup fresh strawberries.
Divided mixture equally Between 6 tortillas . Spreading filling on the bottom third of each tortilla, fold the sides of each tortilla toward the middle and then roll the tortilla up like a burrito (secure it with a toothpick!)

Combine 1/3 cup of sugar and 1 tablespoon of cinnamon in a shallow bowl and set aside.
Place tissue paper on a large plate.
In a saucepan about 5 inches deep, put about 2-2 inches of vegetable oil for frying and heat over a medium-high heat until it reaches 360 degrees Fahrenheit.

Fry chimichangas until golden brown and crunchy, about 2-3 minutes and flip as needed (work in batches)

Transfer chimichangas to a paper towel on a plate to filter for a minute, then roll them into the cinnamon-sugar mixture.
Don't forget to remove all chimichangas toothpicks !!!

Enjoy !