Chinese cheesecake

Ingredients:

• 8 tablespoons cream cheese
• 3 tablespoons ricotta
• 2.5 tbsp powdered sugar (1.5 for the filling, 1 tbsp for serving)
• 1 egg
• 3 tbsp. milk
• 10 thick egg roll wrappers
• 1 cup raspberries, preferably fresh
• 1 tbsp. ground cinnamon
• Rapeseed oil (canola) for frying

Preparation:

1. In a large frying pan, heat 2.5 cm of canola oil to 160°C.
2. In a bowl, combine cream cheese, ricotta, and 1.5 tablespoons powdered sugar until smooth.
3. Mix the egg and milk. Spread 1.5 tablespoons of the cheese mixture in the center of the egg roll dough, and place 4-6 raspberries in the center of the cheese mixture.
4. Brush the edges of the dough with beaten egg, fold the left and right sides together by 1 cm, and then roll into a tight roll.
5. Fry in oil on both sides until golden brown. Transfer to paper towels to drain excess oil, for 2–3 minutes.
6. Sprinkle with cinnamon and powdered sugar. Serve with whipped cream and raspberries, if desired.