Step 1

Prepare a large baking sheet by lining it with parchment paper.

Step 2

In a stand mixer, beat the cream cheese until creamy and smooth. Mix in the sugar, vanilla, lemon juice, and graham cracker crumbs. Combine this well.

Step 3

Use a small cookie scoop to portion out tablespoon-sized balls of the cheesecake mixture and drop them onto the prepared baking sheet. They do not need to be perfectly round. Place the balls into the freezer for at least 30 minutes.

Step 4

Add the oil into a heavy bottom pot over medium heat until it reached 365°F.

Step 5

While the oil is heating up, whisk the flour, sugar, and baking powder together in a medium bowl. Then whisk in the milk until smooth.

Step 6

When the oil has reached temp, place a baking sheet lined with paper towels next to the pot of oil.

Step 7

Remove the frozen cheesecake balls from the freezer. If you want to round them out more, this is the time to do it, but handle them as little as possible so they stay firm. Use a slotted spoon to dip them into the batter, turning to coat.

Step 8

Gently drop the coated balls into the hot oil, no more than 3 at a time. Don’t do too many at a time as it will drop the heat of the oil too much and impact the end results. Turn them to brown evenly, cooking for about 2 minutes per side. Remove them from the oil with tongs and place them on the paper towel-lined baking sheet.

Step 9

Serve them plain or with jam or chocolate sauce. They are also delicious with powdered sugar sprinkled on top.