Tempura Cheesecake is a fun Japanese sweet with a crunchy crust and creamy inside. It’s like a New York-style cheesecake but even better and super easy to make!
If you’re looking for a special dish for picnics or parties, try this easy tempura cheesecake recipe! It’s crunchy and creamy and great for any day, not just special ones.
What is Tempura Cheesecake?
Tempura Cheesecake is a yummy dessert that mixes crispy Japanese tempura with creamy cheesecake. It’s different from regular cheesecake and is very special and tasty.
People also call this dessert “Tempura Fried Cheesecake.” It has a crunchy outside and a soft inside, like a sweet cream puff but even tastier because of the cheesecake inside.
If you like cheesecake or crispy tempura from Japan, you’ll love this cheesecake tempura recipe. It’s a fun and sweet dish for anyone who wants to try a different and also yummy dessert with a Japanese twist.
How To Make Tempura Cheesecake:
This cheesecake is easy and fun! It’s made with everyday ingredients and can also be topped with strawberry glaze, caramel, or chocolate sauce. Here’s how you can make this tasty dessert that combines the crispiness of Japanese tempura with the creaminess of cheesecake:
Ingredients for Tempura Cheesecake:
- 2 slices of store-bought cheesecake
- ½ cup of wheat flour
- ¼ cup of rice flour
- ¼ cup of cornstarch
- ½ teaspoon of baking powder
- A pinch of salt
- 1 egg (optional)
- 1 cup of cold soda water
- Panko breadcrumbs
- Vegetable oil for frying
- Ice cream (optional for serving)
Tempura Cheesecake: Necessary Cooking Tools:
- Deep-fryer or a deep cooking pot
- Large mixing bowl
- Whisk or a large fork
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Slotted spoon or tongs
- Serving bowls
Quick Overview:
| Serves: | 4 to 6 people |
| Prep Time: | 15 minutes |
| Cook Time: | 5 to 7 minutes per batch |
| Total Time: | 30 to 45 minutes |
Step-by-Step Guide to Making Tempura Cheesecake:
1. Preparing the Cheesecake
- Task: Firstly, use a sharp knife and a cutting board to cut the cheesecake into smaller, bite-sized pieces.
- Tip: If the cheesecake is too soft, you can briefly place it in the freezer to firm it up.
2. Heating the Oil
- Task: Secondly, fill a deep-fryer or a deep cooking pot with vegetable oil and heat it to 340 degrees Fahrenheit.
- Tip: A cooking thermometer can be handy to accurately check the oil’s temperature.
3. Mixing the Tempura Batter
- Task: After that, in a large mixing bowl, combine wheat flour, rice flour, cornstarch, baking powder, and a pinch of salt. Add the cold soda water and an egg (if using), and mix with a whisk or a large fork until the batter is lumpy.
- Tip: Remember, avoid overmixing; having lumps in the batter will result in crispier tempura.
4. Testing the Oil Temperature
- Task: Before frying, drop a small amount of batter into the oil to see if it sizzles and floats to the top.
- Tip: If the batter sinks or the oil smokes, adjust the heat accordingly.
5. Frying the Cheesecake
- Task: Dip each piece of cheesecake into the batter, ensuring it’s fully coated, and then roll it in the panko breadcrumbs if you’re using them. Carefully place the coated cheesecake pieces into the hot oil using a slotted spoon or tongs. Fry each piece for about 5 to 7 minutes or until golden brown.
- Tip: Don’t overcrowd the pot; fry in batches to maintain the oil temperature.
6. Serving the Tempura Cheesecake
- Task: Once the cheesecake pieces are golden and crispy, remove them from the oil and place them in serving bowls. You can also add a scoop of ice cream on the side if you like.
- Tip: For the best experience, serve immediately while the tempura is still crispy and warm.
Serving Size for This Tempura Cheesecake Recipe:
This easy and delightful Tempura Cheesecake recipe serves about 4 to 6 people, making it a perfect dessert for small gatherings or family dinners. If you’re hosting more people, feel free to double or triple the recipe to make sure everyone gets a taste of this crispy and creamy treat!
Tips and Tricks for the Perfect Tempura Cheesecake:
Making Tempura Cheesecake is fun and easy! Here are some simple tips to help you make the yummiest cheesecake:
- Start with Cold Batter: Firstly, make sure your batter is always cold when you’re frying. This makes the cheesecake crispy.
- Try New Toppings: Secondly, play around with different toppings and sauces. You might find a new favorite! For a tropical taste, try adding passion fruit cake filling. Or, for a fresh and tangy flavor, add some lemon like in this lemon blueberry pancakes recipe.
- Add Some Fruits: Then, think about serving fresh fruits on the side. They taste great with the rich and creamy cheesecake.
- Use Different Cheesecakes: Also, don’t be afraid to use different kinds of cheesecake like this classic Basque cheesecake. You might discover a new combination you love!
- Don’t Put Too Much in the Pot: Remember, don’t fry too many pieces at once. This keeps the oil hot and the cheesecake crispy.
- Eat While Warm: Lastly, eat the cheesecake while it’s still warm and crispy. It tastes the best this way!
So, have fun experimenting and enjoy every bite of your delicious creation!
Explore More Recipes:
If you enjoyed making and eating Tempura Cheesecake, explore more delicious and easy-to-make recipes from our collection:
- Frozen Hot Chocolate Recipe
- Passion Fruit Cake Filling
- Classic Basque Cheesecake
- Black Cheese: 7 Surprising Facts You Need to Know!
- Best Mango Bread Recipe
Engage with Us:
Did you enjoy this easy tempura cheesecake recipe? Tell us what you think and any changes you made in the comments! Also, please share this recipe with others who like fun desserts!
FAQs
Yes, you can definitely use homemade cheesecake. Just make sure it is well-chilled before you start, as this will make it easier to handle during the preparation process.
Yes, you can use any oil that has a high smoke point, such as canola oil, vegetable oil, or peanut oil. Avoid using oils with strong flavors, like olive oil, as they can alter the taste of the tempura cheesecake.
Yes, to make a gluten-free version, you can substitute the wheat flour with a gluten-free flour blend and use gluten-free Panko breadcrumbs or omit the breadcrumbs altogether.
Yes, you can use other types of breadcrumbs, but Panko is recommended for its light and crispy texture. If you prefer, you can also omit the breadcrumbs entirely, but this will result in a less crispy texture.
It is best to serve Tempura Cheesecake immediately while it’s still warm and crispy. However, if you need to prepare it in advance, you can refrigerate the fried cheesecake and reheat it in the oven before serving. Avoid using the microwave as it can make the tempura soggy.
