Cheesecake

Preparation mode

• In a large saucepan, combine the milk, water, butter and salt. Place over medium heat and heat until the butter melts completely.
• As soon as the mixture starts to boil, add the wheat flour all at once, stirring vigorously until the dough starts to come away from the bottom of the pan and forms a ball. This should take about 2-3 minutes.
• Remove the dough from the heat and let it cool slightly so you can handle it.
• Take small portions of the dough, about a tablespoon, and flatten it in the palm of your hand to form a disc.
• Place a cube of cheese in the center and close the dough, shaping it into a ball and making sure that the cheese is well surrounded by the dough.
• Repeat the process with the remaining dough and cheese.
• Dip each cupcake in the beaten eggs, covering them completely.
• Then, dip the dumplings in breadcrumbs, ensuring they are well breaded.
• Heat the oil in a deep pan or frying pan over medium-high temperature, around 180°C. If you don’t have a thermometer, place a small piece of bread in the oil; if it bubbles and browns quickly, the oil is ready.
• Fry the dumplings in small batches so as not to cool the oil. Cook until golden and crispy, about 2-3 minutes.
• Remove the dumplings with a slotted spoon and place them on paper towels to absorb excess oil.
• Serve the cheese puffs hot, so the cheese filling is melted and creamy.