Cheesecake Beignets
By tkcuisine on Tue, 08/21/2007 - 23:35
Description
Cheesecake Beignets Cheesecake:½ pound cream cheese5 tablespoons sugarZest of ½ lemon1/8 teaspoon kosher salt6 tablespoons sour cream3 eggs4 tablespoons milk4 tablespoons heavy creamButter and flour for cake pan
- Preheat oven to 325
- Combine cream cheese and sugar in an electric mixer and cream together. Add zest, salt and sour cream and continue mixing.
- Add eggs one at a time and mix until blended.
- Add milk and cream and mix until all ingredients are just combined. DO NOT OVERMIX.
- Butter and flour an 8-inch cake pan and spoon mixture into pan. Place in a bain-marie and bake for one hour. Reduce heat to 300 and bake for an additional 30 minutes or until a skewer comes out clean.
Cheesecake Beignets:1 cup confectioners’ sugar1 cup corn starch4 eggs lightly beaten21/2 cups grated coconut1 baked cheesecakeVegetable oil for deep fryingPowdered Sugar
- Combine sugar and cornstarch in a bowl and mix well
- Ready beaten eggs in second bowl and grated coconut in third bowl
- Using a small ice cream scoop, form cheesecake into balls. Coat with sugar/cornstarch mixture, dip into beaten eggs, and roll in grated coconut.
- Heat oil and fry Beignets until golden brown. Drain Beignets on paper towels and dust with powdered sugar.
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