Strawberry Cheesecake Wontons with a cheesecake filling deep fried until they’re golden brown and crispy, then served with a sweet, fresh strawberry sauce.
When we go out for Chinese food, I often order cream cheese wontons for an appetizer. They’re generally served with a sweet orange sauce, and I some times wonder why they aren’t served for dessert.
So when I signed up to bring dessert for this month’s Asian Feast virtual progressive dinner, I decided I would serve wontons for dessert. I started with my popular Strawberry Cheesecake recipe and transformed it in to Strawberry Cheesecake Wontons.
I don’t often fry foods at home, but if you want to get a crispy, restaurant-style wonton, you’ve got to fry them.
The recipe makes thirty wontons, but these are so crispy, sweet and delicious that thirty may not be enough.
- 1 8-ounce package cream cheese, room temperature
- 1/2 cup sugar
- 1 tablespoon all-purpose flour
- 1 large egg
- 1 tablespoon sour cream
- 1/2 teaspoon vanilla extract
- 30 2-inch square won ton wrappers
- 1/2 cup water
- 1 egg
- 1 cup frozen strawberries, thawed
- 6 large fresh strawberries, diced
- 3 tablespoon water
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- red food coloring, optional
- Prepare Strawberry Sauce: Add thawed strawberries and water to a small saucepan. In a small bowl, mix together sugar and cornstarch; add to saucepan and stir until dissolved. Bring to a boil over medium high heat, stirring constantly. Continue cooking and stirring until thickened and clear. Add a drop of red food coloring, if using. Pour cooked strawberry mixture over diced strawberries in a mixing bowl, and stir to combine.
- Cheesecake Filling: In a mixing bowl, beat together the cream cheese, sugar, and flour until smooth. Beat in the egg, sour cream, and vanilla just until blended.
- Create egg wash: In a small mixing bowl, whisk together 1/2 cup water and 1 egg.
- Assemble the wontons: Place wrapper on a work surface. Dip a finger in the egg wash, and paint all 4 edges with the wash. Spoon 2 teaspoons of the cheesecake mixture into the center of the wrapper. Bring the corners of the wonton together to the center and pinch together to form an "X"; pinch the edges to seal. Place folded wonton on a Silpat or parchment lined baking sheet and cover with plastic wrap to avoid drying out. Repeat with remaining wrappers.
- Frying wontons: Add 1 1/2 inches of vegetable oil to a large wok or deep pot. Heat the oil to 375°. Add five wontons at a time to the oil and fry, turning occasionally until they are golden brown. Remove to a baking sheet lined with paper towels to drain excess oil.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Asian Feast and is hosted by Jeanette Chen who blogs at Jeanette’s Healthy Living. Join us and make something unique and delicious!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
Join us for an Asian Feast hosted by Jeanette’s Healthy Living:
- Chicken Satay from Spice Roots
- Asian Coleslaw from That Skinny Chick Can Bake
- My Dad’s Chinese Sticky Honey Spareribs from Jeanette’s Healthy Living
- Asian Sweet Bread from Creative Culinary
- Sweet and Spicy Pork Egg Rolls from Pastry Chef Online
- Stir-Fried Asparagus with Ginger and Sesame from Mother Would Know
- Soda Chanh (Vietnamese Lime Soda) from girlichef
- Strawberry Cheesecake Wontons from Barbara Bakes