Deep-Fried Cheesecake Purses

Directions

1. 1
   Heat oven to 350F.
2. 2
   Grease 8-inch square pan with butter; line with parchment, allowing edges of parchment to extend over sides.
3. 3
   Beat cream cheese, granulated sugar and flour in large bowl with mixer until blended.
4. 4
   Add sour cream and vanilla; mix well.
5. 5
   Add 3 eggs, 1 at a time, mixing on low speed after each just until blended; pour into prepared pan.
6. 6
   Place in larger pan on oven rack.
7. 7
   Pour hot water into larger pan to come halfway up sides of square pan.
8. 8
   Bake 40 to 45 min.
9. 9
   or until center is almost set.
10. 10
    Remove pan from water bath; cool on wire rack 30 min.
11. 11
    Refrigerate 3 hours.
12. 12
    Heat oil in deep fat fryer to 350 degrees F. Remove cheesecake from pan; cut into 25 squares.
13. 13
    Whisk remaining egg and milk until blended.
14. 14
    Lightly brush 1 egg roll wrapper with egg; top with 1 cheesecake square and 1 tsp.
15. 15
    preserves.
16. 16
    Gather corners of wrapper over cheesecake square, then twist to form purse.
17. 17
    Repeat with remaining cheesecake squares.
18. 18
    Fry purses, in batches, in hot oil 2 to 3 min.
19. 19
    or until golden brown; drain on paper towels.
20. 20
    Sprinkle with powdered sugar.
21. 21
    Serve warm.