Ingredients:

  • 6 large flour tortillas
  • 50g granulated sugar
  • 1 tbsp ground cinnamon
  • 500ml neutral oil for frying
  • 75g crushed graham crackers
  • 225g full-fat cream cheese, softened
  • 60g powdered sugar
  • 1 tsp pure vanilla extract
  • 120ml cold heavy whipping cream
  • 250g fresh strawberries, finely diced
  • 1 tbsp granulated sugar for topping
  • 1 tsp lemon juice

Instructions:

  1. Prepare the templates: Use a 4 inch bowl to cut two circles out of each of the 6 large tortillas. Note: You should end up with 12 uniform discs.
  2. Mix the coating: Combine the 50g granulated sugar and 1 tbsp cinnamon in a shallow bowl. Set this aside near your frying station.
  3. Heat the oil: Pour 500ml neutral oil into a deep skillet and heat to 350°F. Cook 3-5 mins until a tortilla scrap sizzles immediately.
  4. Fry the shells: Place a tortilla disc in the oil. Use tongs to fry for 15 seconds, then flip. Immediately fold the disc into a taco shape with your tongs and fry for another 15 seconds until golden and rigid.
  5. Coat and shape: Remove the shell from the oil, let the excess drip for 2 seconds, then toss immediately in the cinnamon sugar. Place upside down on a wire rack to cool.
  6. Whip the cream: In a cold bowl, beat 120ml heavy cream until stiff peaks form. Set aside in the fridge.
  7. Cream the base: Beat 225g softened cream cheese with 60g powdered sugar and vanilla until completely smooth and velvety.
  8. Fold and combine: Gently fold the whipped cream into the cream cheese mixture using a spatula. Note: This keeps the filling airy and light.
  9. Prepare the fruit: Toss the 250g diced strawberries with 1 tbsp sugar and 1 tsp lemon juice. Let sit for 5 mins until glossy and juicy.
  10. Final assembly: Pipe the cheesecake filling into the cooled shells, sprinkle with 75g graham cracker crumbs, and top with a generous spoonful of strawberries.