Haskap Cheesecake Egg Roll Recipe
Pump up your simple and traditional cheesecake with haskap berries wrapped in an egg roll. The texture is smooth, rich, creamy and crunchy! With the balance of sweetness and tartness of the haskap berries, you will never go back to the classic cheesecake!
Makes: 18 servings
Prep time: 15 mins
Cook time: 20 mins
Prep time: 15 mins
Cook time: 20 mins
Ingredients:
For Haskap Sauce
2 cups Frozen Haskaps
Juice of 1/2 Lemon
2 tbsp Granulated Sugar
For Cheesecake Mixture
2 (8-oz.) blocks of Cream Cheese, softened
1/2 cup Granulated Sugar
1/2 cup Plain Sour Cream
1 tsp Pure Vanilla Extract
Pinch Salt
18 egg roll wraps
Vegetable oil, for frying
Powdered sugar for garnish
2 cups Frozen Haskaps
Juice of 1/2 Lemon
2 tbsp Granulated Sugar
For Cheesecake Mixture
2 (8-oz.) blocks of Cream Cheese, softened
1/2 cup Granulated Sugar
1/2 cup Plain Sour Cream
1 tsp Pure Vanilla Extract
Pinch Salt
18 egg roll wraps
Vegetable oil, for frying
Powdered sugar for garnish
Directions:
- Make haskap sauce: In a small saucepan over medium heat, combine haskaps, lemon juice, and sugar. Bring to a simmer and cook until thick and jammy, 10-15 minutes. Remove from heat and let cool slightly.
- Make cheesecake mixture: In a large bowl using a hand mixer, beat cream cheese, sugar, sour cream, vanilla, and salt until fully combined.
- Place an egg roll wrapper on a clean surface in a diamond shape and spoon approximately 2 tablespoons of cream cheese mixture into a line in the center. Top with a heaping spoonful of haskap sauce. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple of drops of water.
- In a large skillet over medium heat, pour enough oil to reach 1" up the side of the skillet. Heat until oil starts to bubble when a drop of water is added. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly. Dust with powdered sugar and serve.