YIELD: 12 SERVINGS
12 oz. vegetable oil
1 ½ cups + 1 Tbsp. sugar
2 Tbsps. cinnamon, ground
1 ½ cups heavy whipping cream
1 tsp. vanilla extract
36 wonton wrappers
48 oz. (¾ tray) prepared cheesecake
1 ½ cups chocolate syrup
1 ½ cups prepared raspberry (or other fruit) sauce
1 ½ cups prepared caramel sauce
12 sprigs mint
-
Heat vegetable oil to 300°F in a large sauté pan on medium heat.
-
Combine 1 ½ cups sugar and cinnamon in a flat dish and set aside.
-
In a chilled bowl combine whipping cream, 1 Tbsp. sugar with vanilla extract and whip vigorously until firm peaks appear. Keep cold.
-
Place the wontons in a single layer into the oil and fry for approximately 20 to 30 seconds per side or until the wontons are lightly golden brown.
-
Dip both sides of the wonton in the cinnamon sugar and cool.
-
Scoop the cheesecake into 24 balls using a #16 ice cream disher.
-
Place one wonton onto 12 dinner plates or bowl.
-
Top wonton with 1 cheesecake ball and 1 oz. chocolate syrup.
-
Carefully place a second wonton on top of cheesecake ball.
-
Top the second wonton with a second cheesecake ball and 1 oz. raspberry (or fruit) sauce.
-
Carefully top with the third wonton and 1 oz. caramel sauce.
-
Finish with a dollop of whipped cream and mint sprig.
Photo and recipe: Sara Lee Foodservice Executive Chef Brian Averna
