Tempura Cheesecake
A crispy, golden-fried tempura cheesecake with a creamy, melt-in-your-mouth center, combining Japanese tempura batter with classic cheesecake for a sensational dessert.
Equipment
- Deep fryer or heavy-bottomed pan
- Mixing Bowls
- Whisk
- Tongs
- Paper towels
Ingredients
Cheesecake Base
- 4 slices cheesecake firm and chilled
Tempura Batter
- 3/4 cup all-purpose flour sifted
- 1/4 cup cornstarch for extra crispiness
- 1 tsp baking powder
- 1 cup ice-cold water for a light batter
- 1/2 tsp salt
For Frying & Serving
- 2-3 cups vegetable oil for deep frying
- powdered sugar for dusting
- caramel or chocolate sauce optional, for drizzling
Instructions
- Slice cheesecake into 4 firm, even pieces and place in the freezer for 30-60 minutes to firm up.
- In a mixing bowl, whisk together flour, cornstarch, baking powder, and salt.
- Gradually add ice-cold water while whisking gently. The batter should be slightly lumpy for a crispy texture.
- Heat oil in a deep fryer or pan to 350°F (175°C).
- Dip frozen cheesecake slices into the tempura batter, ensuring an even coat.
- Carefully lower the coated cheesecake into the hot oil and fry for 2-3 minutes, flipping once, until golden brown.
- Remove from oil and drain on paper towels.
- Dust with powdered sugar and drizzle with caramel or chocolate sauce, if desired. Serve immediately.
Notes
For an extra crispy finish, serve immediately after frying. Experiment with different cheesecake flavors like strawberry or chocolate!