StrawberryCheesecake Chimichangas

In this tutorial, you'll learn how to make delicious and adorable candy for holidays and parties. Please make sure to wash your hands before and after cooking and clean up any mess after you are done.

* Ingredients : 

°1 package (8 ounces) cream cheese, room temperature
°1/4 cup sour cream
°1 tablespoon and 1/4 cup divided sugar
°1 teaspoon vanilla extract
°1/2 tsp fresh lemon peel
°6 tortillas (8 inches)
°1 3/4 cups strawberries, sliced, divided
°1 tablespoon of cinnamon
°vegetable oil for frying
°Toothpick box

In bowl  stand mixer fitted with paddle, whisk cream cheese, fresh cream, 1 tsp sugar, vanilla extract & lemon zest, scrap sides of bowl .     Adding 3/4 c strawberry slices.
Distribute mixture evenly among the tortillas, mixing each serving into the bottom third of each tortilla. Next, fold the sides of each tortilla toward the center and roll the tortilla up like a burrito and secure with a toothpick. Repeat roll process with rest tortillas.
Combine rest 1/4 cup sugar & cinnamon in shallow bowl and set apart. Place paper towel on  plate.
Adding 3 inches of oil to , deep saucepan, leave at least 2 inches to top of oil to top of saucepan. Heat oil on heat to it reaches 360 degrees F on deep fry thermometer.
In batches, fry chimichangas until golden brown and crispy, about 3 minutes, stirring as needed. Transfer the chimichangas to a dish lined with paper towels to drain for a minute, then roll them in the cinnamon-sugar mixture. Repeat the frying and rolling process with the remaining chimichangas, restoring the oil 360°F between batches.
Remove toothpicks from all chimichangas and transfer to serving dishes. Top each with some of the remaining cup of sliced ​​strawberries and serve immediately. 

You are now finished!