Ingredients
PHILADELPHIA Neufchatel Cheese, softened
1-1/2 cups sugar, divided
1 tsp. vanilla
4 each eggs
24 each flour tortillas (6 inch)
1 Tbsp. ground cinnamon
Method
Sources
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
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Line 2 (8-inch) square pans (or line 1 pan for trial recipe) with foil, with ends of foil extending over sides. Spray with cooking spray. Beat Neufchatel, 1 cup sugar (or 1/2 cup sugar for trial recipe) and vanilla in 6-qt. bowl with mixer fitted with paddle attachment 1 min. or until well blended. Add eggs, 1 at a time, beating after each just until blended. Pour into prepared pans. Bake 30 to 35 min. or until centers are almost set. Cool completely. Refrigerate 1 hour. Use foil handles to lift cheesecakes from pans. Cut each cheesecake into 12 bars. Place 1 bar on center of each tortilla; moisten edge of tortilla with water, fold in opposite sides, then firmly roll up starting at bottom edge to completely enclose cheesecake. Press edges of tortillas into roll to secure. Place, seam-sides down, in single layer in shallow pans. Freeze 3 hours. Mix remaining sugar and cinnamon on plate. For each serving: Add 1 tortilla roll to oil in deep fryer heated to 350 degrees F. Cook 3 to 4 min. or until golden brown; drain on paper towels. Roll in cinnamon sugar. Serve warm.