Double Chocolate Cheesecake Wontons
& Spiced Raspberry Sauce

Yield: 30 wontons

 

Sesame Sugar

¼ cup Powdered sugar

2 Tbsp. Toasted sesame seeds

 

Grind to powder with a spice grinder. Transfer to shaker.

 

Spiced Raspberry Sauce

1 lb. Raspberries

1/2 cup Simple Syrup infused with star anise, chili Peppers, ginger and black Peppercorns

2 Tbsp. Lemon Juice

 

Combine all ingredients in blender, puree until smooth. Strain to remove seeds.

 

Won Ton Assembly

30 wraps Wing Hing Shu Mai Wraps

1 lb Baked New York Style Cheesecake

40 ea. 1/3 inch cubes of Bittersweet Chocolate

40 ea. 1/3 inch cubes of White Chocolate

1 Egg - beaten

As needed Cornstarch

 

*Alternative: Wing Hing Won Ton Wraps

 

1. Place about ¼- ½ oz. of cheesecake in center of Wing Hing Shu Mai Wraps, add one cube of each chocolate in center, moisten edges of wrap with egg, fold to encase chocolate and shape as desired.

2. Transfer to cornstarch lined pan, dust lightly with cornstarch and keep refrigerated or freeze.

 

Final Preparation

1. Deep-fry the wontons in 375 F oil until light brown. Drain briefly on paper towels, then transfer to plate or platter and dust with sesame sugar.

2. Serve with spiced raspberry sauce.