Crispy Cotton Candy Cheesecake (Print Version)

# Ingredients:

→ Cheesecake Filling

01 - 225 g cream cheese, softened
02 - 60 g powdered sugar
03 - 1 teaspoon pure vanilla extract
04 - ½ teaspoon cotton candy extract
05 - 60 ml whipped topping (e.g., Cool Whip)
06 - 30 ml heavy cream

→ Dough

07 - 1 package refrigerated biscuit dough (8-count)
08 - 2 tablespoons all-purpose flour, for dusting

→ Frying

09 - 950 ml vegetable oil, for deep frying

→ Coating

10 - 200 g granulated sugar
11 - ½ teaspoon cotton candy flavoring (optional)
12 - Pink and blue food coloring (optional)

→ Garnish

13 - Fresh cotton candy pieces
14 - Powdered sugar for dusting
15 - Whipped cream or white chocolate drizzle (optional)

# Instructions:

01 - Beat softened cream cheese with powdered sugar until smooth and fluffy. Incorporate vanilla and cotton candy extracts. Gently fold in whipped topping and heavy cream until mixture achieves a light mousse-like texture. Cover and refrigerate for at least 30 minutes to firm.
02 - Divide biscuit dough pieces and dust work surface with flour. Roll each biscuit to approximately 3 mm thickness, allowing sufficient size to encase filling fully.
03 - Scoop 15–30 ml of chilled filling and roll into balls. Place each inside a dough round, fold dough edges over, and seal tightly, optionally dampening seams with water to prevent leaks. Smooth the exterior by rolling between palms.
04 - Heat vegetable oil in a deep pot to 175°C, monitoring temperature with a candy thermometer for consistent frying.
05 - Fry cheesecake bombs in batches, avoiding overcrowding, for 1 to 2 minutes per side until golden brown and crisp. Drain on paper towels to remove excess oil.
06 - Combine granulated sugar with cotton candy flavoring and optional food coloring. While bombs are warm, roll them in this mixture to achieve a sweet, sparkling crust.
07 - Dust with powdered sugar or drizzle with white chocolate. Top with fresh cotton candy shortly before serving to maintain its texture. Optional accompaniments include vanilla ice cream or whipped cream.

# Notes:

01 - Ensure dough seams are tightly sealed to prevent filling leakage during frying.

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