BUZZ’S FRIED CHEESECAKE

TRIGGER’S

BUZZ VALADAO

 

1 slice New York style cheesecake, frozen

1 cup buttermilk

1 cup ground cornflakes

2 cups vegetable oil

¼ cup chopped pecans

½ cup light brown sugar

2 Tbsp. Amaretto

2/3 cup 40% whipping cream

 

Dip cheesecake into buttermilk, drain excess, and roll in cornflakes coating completely and evenly. Freeze for 1 hour. Heat oil to 325 degrees; fry cheesecake in oil for one minute. Place on paper towel and drain.

 

Praline Pecan Sauce:

In a medium sauté  pan, add pecans, brown sugar, Amaretto and whipping cream. Bring to a boil, reduce to a simmer until sauce thickens almost to a caramel consistency. Pour over top of cheesecake.