Directions:
In a small saucepan over medium heat, combine cherries, granulated sugar, lemon juice, and almond extract. Cook until cherries are softened and syrupy, about 10 minutes. Let cool.
In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Fold in cooled cherry mixture.
In a separate bowl, mix graham cracker crumbs with melted butter until well combined.
Form the cheesecake mixture into small balls, about 1 inch in diameter. Roll each ball in graham cracker crumbs, then place on a baking sheet lined with parchment paper. Freeze for at least 1 hour.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Roll each frozen cheesecake ball in flour, dip in beaten eggs, and then coat with panko bread crumbs.
Fry cheesecake balls in batches until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
Dust with powdered sugar before serving.
Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 12 servings
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