Strawberry Cheesecake Chimichangas

How to make Strawberry Cheesecake Chimichangas

– This was my first attempt at cheesecake and it turned out fantastic! My family went strawberry picking so the the strawberries were so fresh and juicy. Unfortunately, there was a crack in my cheesecake but it was covered up by the glaze. Easy to follow instructions. I’ll try using a hot water bath next time to avoid cracking.

– This was wonderful! I served it for my Dad’s 72 birthday party, and he was asking for seconds before I had finished giving the first slice to everyone! There is a subtle lemon flavor to the filling, everyone commented favorably on. I wasn’t sure how the glaze would turn out, since it really isn’t strawberry season yet, but it was very good, even with less than perfectly ripe berries. I did have to use my immersion blender on the glaze, since the berries were too hard to mash. I will definately make again.

Ingredients

For chimichangas:

– 6 (8-inch) soft flour tortillas

– 8 oz cream cheese ( room temperature)

– 2 Tablespoon sour cream

– 1 Tablespoon sugar

– 1 teaspoon vanilla extract

– 3/4 cups sliced strawberries

– Vegetable oil-for frying

For coating:

– 1 Tablespoon cinnamon

– 1/3 cup sugar

– Beat cream cheese , sour cream,

– 1 tablespoon sugar and vanilla extract .

Directions

– Fold in 3/4 cup of sliced fresh strawberries.

– Divide the mixture evenly between 6 tortillas. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!) .

– Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
Line a large plate with paper towels.

– In about 5 inch deep saucepan place about 2 -2½ inch vegetable oil for frying and heat it over medium-high heat until it reaches 360ºF.

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

– Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.

– Don’t forget to remove all toothpicks from the chimichangas!!!