Strawberry Cheesecake Funnel Cake Sundae (Print Version)
# Ingredients:
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Eggs: 2 large, for funnel cake batter.
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Milk: 1 cup, for funnel cake batter.
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Vanilla extract: 1 tsp, for flavor in funnel cake batter.
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All-purpose flour: 1 1/2 cups, for funnel cake structure.
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Baking powder: 1 tsp, for funnel cake leavening.
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Salt: 1/4 tsp, to balance flavor.
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Granulated sugar: 2 tbsp, for funnel cake sweetness.
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Vegetable or canola oil: for frying funnel cakes.
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Vanilla ice cream: 1 pint, for topping.
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Fresh strawberries: 1 cup, sliced for topping.
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Strawberry syrup or sauce: 1/2 cup, for topping.
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Graham cracker crumbs: 1/4 cup, for cheesecake flavor.
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Whipped cream: optional, for topping.
# Instructions:
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In a large pot or deep skillet, heat about 2 inches of oil to 350°F (175°C).
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In a medium bowl, whisk together eggs, milk, and vanilla extract.
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In another bowl, mix flour, baking powder, salt, and sugar.
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Gradually add the dry ingredients to the wet ingredients, whisking until smooth.
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Pour the batter into a squeeze bottle or piping bag with a large tip.
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Squeeze the batter into the hot oil in a circular, swirling motion to create the funnel cake shape.
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Fry for 2-3 minutes on each side, or until golden brown. Remove and drain on paper towels.
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Place the warm funnel cake on a plate and top with a generous scoop of vanilla ice cream.
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Arrange sliced strawberries over the ice cream and drizzle strawberry syrup over the top.
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Sprinkle graham cracker crumbs over the top for a cheesecake touch.
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Optional: Add a dollop of whipped cream.
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Serve immediately and enjoy!.
# Notes:
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This Strawberry Cheesecake Funnel Cake Sundae combines crispy, warm funnel cake with creamy ice cream, fresh strawberries, and graham cracker crumbs for a fun twist on cheesecake.
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Perfect as a dessert or a special treat with a unique blend of textures and flavors.
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Best enjoyed fresh and warm for the ideal contrast between hot and cold.