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IBG Fried Cheesecake<br />
William Seaver – Island Bar & Grill<br />
40 oz. or 2.5 lbs cream cheese<br />
2 cups sugar<br />
6 eggs<br />
2 cups sour cream<br />
4 Tablespoons flour<br />
1 teaspoon vanilla<br />
1 teaspoon lemon juice<br />
Optional: fresh fruit<br />
8 inch flour tortilla<br />
• In large bowl, beat together cream cheese and sugar until creamy.<br />
Add eggs, one at a time, mixing well after each addition. Add sour<br />
cream, flour, vanilla, and lemon juice.<br />
• Mix just until well blended. Do not over mix.<br />
• Bake @ 350 approximately 25-30 min or until almost set. (NOTE:<br />
The thicker the filling in the cooking pan, the longer it will take<br />
to cook.)<br />
• Cool completely on wire cooling rack. Refrigerate at least 2<br />
hours.<br />
• Scoop approximately 4-5 ounces into each 8 inch flour tortilla<br />
and roll into the shape of a burrito, making sure to fold in each<br />
end so filling does not leak during cooking process.<br />
• Freeze each rolled cheesecake overnight.<br />
• Fry @350 for approximately 7 minutes.<br />
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