Tempura Cheesecake
A delightful fusion of textures and flavors, combining the creamy richness of cheesecake with the light, crispy coating of tempura.
Equipment
- Baking Pan
- Deep Fryer or Large Pot
- Wire rack
Ingredients
Cheesecake Base
- 8 ounces cream cheese full-fat, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
Tempura Batter
- 1 cup tempura batter mix
- 3/4 cup ice water
- vegetable oil for frying
Instructions
- First, beat the softened cream cheese and sugar until smooth.
- Then, add the eggs one at a time.
- Next, stir in the vanilla extract and flour until just combined.
- Pour the mixture into a lined baking pan.
- Bake at 350°F (175°C) for 25-30 minutes.
- Let it cool completely. Then, refrigerate for at least 2 hours.
- Once chilled, cut the cheesecake into even slices.
- Mix the tempura batter mix with ice water until just combined. Do not overmix.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). The oil should be deep enough to fully submerge the cheesecake slices.
- Dip each cheesecake slice into the tempura batter. Ensure it's fully coated.
- Carefully place the battered cheesecake into the hot oil.
- Fry for 2-3 minutes until golden brown.
- Remove the fried cheesecake and place it on a wire rack to drain excess oil.
- Serve immediately while warm.
Notes
For a richer flavour, use chocolate, matcha, strawberry, or Oreo for the base of the cheesecake.
Top with sesame seeds, coconut flakes, or cinnamon sugar for different variations
Serve with vanilla or green tea ice cream, chocolate, caramel or berry sauce, fresh berries or dusted with powdered sugar.