Get set to be blown away with
this crisp and delicious chimi cheesecake. This recipe features some
tart apple with almond toffee that combines with caramel sauce to
deliver a rich tantalizing taste.
6 ½ inch sizes of 10 -12
2 beaten eggs
Vanilla extract, 1 teaspoon
16 ounces cream cheese, at
½ cup of sugar
Flour, 6 tablespoons
1 (20 ounce) can cooked
apples, drained very well
½ cup of sugar
3 tablespoons of ground
1/2 cup almond toffee pieces
Ice cream, Vanilla flavor
Begin by beating the cream
cheese until it becomes fluffy.
Add the sugar and eggs and
beat the mixture again.
Add the vanilla extract,
ensuring that it mixes well with the batter.
Fold the toffee and apple
pieces into the fluffy cream cheese mixture.
Place the serving in the
middle of the tortillas. Ensure that they are positioned some 2 ½
inches from each side of the shell, then tuck both sides in slightly
and roll the shell to contain the filling and cream cheese.
Once you are done with
stuffing and rolling all the shells, place them in the refrigerator
and allow to chill. This is important to ensure that the filling
Heat the vegetable oil in a
deep fryer. After a while, put the Chimicheesecakes in the oil and
fry it until it turns slightly golden. Be sure to turn carefully on
each side to keep from burning.
Once this is done, remove the
chimicheesecakes from the oil, drain and preheat your oven to 350F.
Put the Chimicheesecakes on a
cookie sheet and allow to bake in the oven for some 20 to 25 minutes.
Retrieve from oven and
sprinkle with cinnamon sugar mixture. Now you can serve the
cheesecake with some scoop of ice cream with some caramel topping