Chinese Cheesecake

• cream cheese↗8 tablespoons
• ricotta cheese↗3 tablespoons
• powdered sugar↗1 1⁄2 tablespoons
• egg↗1
• milk↗3 tablespoons
• egg roll wraps↗10
• raspberries↗1 cup

  fresh preferred

• ground cinnamon↗1 tablespoon
• powdered sugar↗1 tablespoon

Step-by-step instructions

1. 1

   Heat 1-inch of canola oil in large saute pan, to 325 degrees F.

2. 2

   In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended.

3. 3

   Beat egg and milk together. Place 1 1/2 tablespoons of cheese mix in center back of egg roll skin and place 4 to 6 raspberries in the center of cheese mixture.

4. 4

   Brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to front, insuring that the roll is sealed.

5. 5

   Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes.

6. 6

   Dust with cinnamon and sugar. Serve with whipped cream and raspberries, if desired.