Ingredients Jump to Instructions ↓

  1. 20oz cream cheese

  2. 1 cup granulated sugar

  3. 3 Extra large eggs

  4. 1 cup sour cream

  5. 2 Tsp flour

  6. 1/2 ts. vanilla

  7. 1/2 tsp. lemon juice

  8. 8 flour tortillas

  9. 1/4 cup milk

  10. 1 Extra large egg, white

  11. 1/4 cup granulated sugar

  12. 1/4 tsp cinnamon

  13. vegetable oil (as needed)

  14. fresh fruit (as needed);

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350-degrees. In a large bowl, beat together cream cheese and sugar until creamy. Add eggs, one at a time, mixing will after each addition. Add sour cream, flour, vanilla, & lemon juice. Mix just until blended. Do not over-mix. Pour into large baking pan lined w/wax paper. Bake 20-25min, or until almost set. Remove from oven and cool to room temp.

  2. Microwave tortillas 30sec then lay on kitchen counter. Spoon an even amount of cheesecake filling into center of each tortilla. Fold bottom of each tortilla over, filling, then fold in each side and roll tortilla up to resemble a large burrito. In small bowl, whisk together milk and egg white. Brush each rolled burrito w/egg mixture to seal. Freeze at least 2hrs before frying.

  3. In small bowl, combine sugar & cinnamon, and then pour on plate. In med skillet, heat enough vegetable oil to 350 to submerge burritos, or use a deep fat fryer. Carefully place 1 or 2 frozen burritos into oil and fry 4 to 6 minutes or until golden brown. Remove from oil and drain just a little on paper towels. Gently roll in cinnamon sugar. Cut cheesecake at an angle and serve w/fresh fruit. Enjoy!

  4. Lynn Byers McClellan


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