Deep-Fried Cheesecake with Caramel Sauce

There's nothing more decadent! If you want to indulge and put your baking skills to the test this is the recipe!- Stephanie

INGREDIENTS:
§ 2.5 lbs cream cheese, softened
§ 16 oz Sugar
§ 4 oz Sour Cream
§ 3 T Vanilla extract
§ 1T Lemon juice, fresh
§ 6 ea EGGS
§ 20 ea Graham Crackers, pureed in food processor
§ 8 ox melted butter


PROCEDURE:

1 In mixing bowl, place sugar and cream chees and let soften at room temperature
2 When Soft, beat until very smooth and well incorporated
3 Slowly add EGGS, Sour Cream, Lemon and Vanilla, mix well
4 Spray 1/2 sheet tray with PAM, line 1/2 sheet tray with parchment paper and spray again.
5 Level with spoon, pour cream cheese mix over and level out with rubber spatula
6 Bake at 200 degrees for about3- 4-hours
7 Place in Freezer and FREEZE completely
8 With knife, separate sides of cake all the way aroundn
9. Place cutting board on TOP of pan and quickly INVERT upside down(should pop right out)
10. Portioin and Re-Freeze


BREADING:
10 oz Georgia Pecans pureed
10 oz Graham crackers , pureed
10 oz PANKO pureed
10 ea Eggs beaten
10 oz flour

1 Mix Panko, pecans, and graham crackers together, and put it into a casserole dish
2 Put flour and egg wash into 2 separate casserole dishes
3 After pies have been frozen overnight, pop each one out of shell
4 Dredge in flour, dust off excess flour, then gently rub in egg wash to make sure pie is completely coated in egg.
5 Then put it into panko, graham cracker, and pecan mixture and lightly pat down to ensure complete coverage.
6 Fry at 350 Degrees until golden brown about 45 sec - 1 minute
7 If still frozen, fry at 265 degrees for 1.5 minutes - 2 minutes



Caramel SAUCE
8 oz Heavy Cream room temperature
1/2 t lemon juice
12 oz Sugar
12 oz whole butter
1 T Vanilla Extract

Procedure
in a small sauce pan, on medium heat, caramelize the sugar, vanilla, & lemon to a caramel color,
Do not OVERcaramelize or it will be bitter and must start over.
It will turn VERY quickly so make sure ALL ingredients are ready to go in
Add heavy cream and WHIP
Add BUTTER and WHIP
Add pinch of SALT , do NOT over do it with the salt, A PINCH only