X is always a hard one during these Baking Through the Alphabet series but I found this while researching recipes and it intriguied me.

I could not find the Philadelphia ready-made cheesecake filling the recipe called for, so I ended up making my own. It was delicious and I could have (and did) eat it by itself.

The filling came together pretty easily. I whipped up some heavy cream until it was just right then I mixed in the cream cheese with sifted powdered sugar until it was thick and smooth, and gently folded in the whipped cream a little at a time. I added a splash of vanilla. I made this the day before I actually made the other recipe and it was fine.

When it came time to make the actual Xangos, I took the burrito tortillas and spread some filling in them. Then you wrap those nice and tight and stick them in the freezer for about an hour so they’d firm up. That seems weird, but as the recipe states the freezing helped everything hold together during frying.

I mixed up the cinnamon-cocoa-sugar topping and set it aside and got ready to fry. I heated a bit of oil in a nonstick skillet and fried the filled (and slightly frozen) tortillas until golden and crispy, then rolled them in the cinnamon sugar blend while they were still warm.

I served them with a drizzle of chocolate and fresh strawberries, and they looked gorgeous. Seriously, it’s one of the best looking desserts I think I’ve ever made. Taste wise, I wasn’t totally sure I’d like it, but it tasted like a churro and a cheesecake had a baby. Super easy, though it was quite rich and thankfully I only made one at a time to avoid wasting. Really really good and again, looked very nice!

Baking Ease	10
Time Spent	10
Taste	10
Visual	10

Recipe Used: Palatable Pastime and It’s Raining Flour