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Crunchy on the outside, sweet and creamy on the inside, this gluten free fried cheesecake will transport you to the state fair!
Gluten Free Fried Cheesecake
Nothing says State Fair like food on a stick….better yet, fry that food and you are in State Fair heaven. Unfortunately, because I have Celiac Disease eating fried foods at most places is strictly off limits, however, there is no reason I can’t enjoy some fried goodies at home and LouAna Peanut Oil is perfect for frying up gluten free treats. Plus, the gluten free fried cheesecake bites I make are so good, you would never know they are gluten free!
Yes, that’s right. I said gluten free fried cheesecake and I’m going to tell you right now, it does not get any better than this. Except maybe when you dip it in chocolate, strawberry or caramel sauce. Anyone who thinks that gluten free food has to be boring and tasteless has never eaten at my house. Flavor is never sacrificed around here!
Gluten Free Fried Cheesecake on a stick is the ultimate indulgence. Creamy cheesecake center with a light, golden crunchy tempura style outside is the perfect bite. The only thing that makes these gluten free fried cheesecake bites better is that they are served with a trio of sauces for dipping- caramel, chocolate, and strawberry. Plus, since they are made at home there is no cross contamination- those who are gluten free (or not!) can indulge without worry!
Part of always having great tasting food has to do with the ingredients I choose. Good ingredients always produce better flavors. It’s one of the reasons I chose LouAna Peanut Oil. I always get that perfect, golden crispy outside without overcooking the inside. Peanut oil has a higher smoke point than most oils, so it creates a seal that seals in the food’s natural moisture.
When choosing which oil to use when cooking these gluten free fried cheesecakes, LouAna Peanut Oil was a no brainer. I headed right over to Publix and picked up a gallon!
Lou Ana was born in Opelousas, Louisiana in 1820. If anywhere knows good food it’s Louisiana, where food is an elemental expression of love, flavor and family. With over 120 years of cooking oil know-how, LouAna knows what they are doing! They have been crafting cooking oils forever- they have vegetable oil, peanut oil and now also have coconut and avocado oils, over 14 different kinds of cooking oil are now available. No matter if your sauteing, deep frying, or baking LouAna has an oil for you.
Making Gluten Free Fried Cheesecake
These gluten free fried cheesecakes are really easy to make, but taste like heaven. You won’t be able to eat just one!
Start with a cheesecake:
For the cheesecake, I made my normal cheesecake recipe, but I cooked it in a mini muffin tin and then froze them. You could make it in a pan and cut it into squares, but that just seemed like to much work! I chose to make it crustless because I wanted to really focus on the cheesecake wrapped in the tempura batter.
Whip up a tempura batter:
I created a simple tempura batter using just 3 ingredients! Gluten free all purpose flour, club soda, and an egg.
Fry the cheesecakes:
Frying them is simple, but always be careful when frying items in hot oil. Check the side panel of your LouAna Peanut Oil for precautions about frying.
A couple of frying tips:
- Recycle all those grocery ads and keep your kitchen cleaner by using them to catch any oil that may spill.
- Brown paper bags are great for absorbing any excess oil. Use them to place freshly fried foods on instead of paper towels.
Your family is going to be so excited to try these gluten free fried cheesecakes. LouAna is always the start of something good, and these cheesecakes are no exception!
What are your favorite fried foods to get when you’re at the fair?
Gluten Free Fried Cheesecake
- 1 8 ounce package cream cheese softened
- 1/3 cup sugar
- 1 egg
- 1/2 teaspoon vanilla
Gluten Free Tempura Batter
- 1 cup gluten free flour
- 1 cup cold club soda
- 1 egg
- Peanut Oil
- Chocolate Sauce
- Strawberry Sauce
- Caramel Sauce
- Preheat oven to 325.
- Beat together softened cream cheese, sugar, egg, and vanilla.
- Divide into a 12 mini muffin tin (I used cupcake liners for easy clean up).
- Bake for 25 minutes.
- Let cool and freeze.
Gluten Free Fried Cheesecakes
- Make tempura batter by sifting gluten free flour, then mix in cold club soda and egg.
- Heat peanut oil to 350 degrees.
- Dip frozen cheesecakes into batter and drop carefully into oil.
- Flip several times, cooking for about 3 minutes.
- Remove and let drain.
- Add a stick, dipping sauce, and enjoy!