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