Tempura Cheesecake Recipe
Discover how to make Tempura Cheesecake with our easy, step-by-step recipe for a delightful fusion dessert!
Equipment
- Deep fryer or a deep, heavy-bottomed pan
- Slotted spoon
- Mixing bowls
- Measuring cups and spoons
- Kitchen thermometer
Ingredients
- 200 g 7 oz Cream cheese
- 50 g 1/4 cup Granulated sugar
- 1 large Egg
- 1 tsp Vanilla extract
- 150 g 1 cup All-purpose flour
- 100 ml about 1/2 cup Ice water
- 1 tsp Baking powder
- 4 pieces Cheesecake slices frozen
- Enough Oil for frying
Instructions
Step 1: Prepare the Cheesecake
- Slice the cream cheese into 4 even pieces and freeze until solid (at least 4 hours, but overnight is best).
- Note: Freezing the cheesecake slices helps them maintain their shape during frying.
Step 2: Make the Tempura Batter
- Sift together the flour and baking powder.
- Mix the egg with ice water in a separate bowl.
- Gradually incorporate the dry ingredients to the wet, mixing lightly to avoid developing gluten which can make the batter tough.
- Warning: Do not overmix the batter; lumps are perfectly fine and will help create a light, crispy texture.
Step 3: Fry the Cheesecake
- Heat the oil in your deep fryer or pan to 180°C (356°F).
- Dip each frozen cheesecake slice into the batter to fully coat.
- Carefully lower into the hot oil and fry until golden brown, about 4 minutes.
- Use a slotted spoon to remove from oil and drain on paper towels.
- Tip: Keep the cheesecake pieces spaced apart while frying to prevent them from sticking together.
Notes
- Ensure oil returns to the correct temperature between batches to keep the tempura batter from absorbing too much oil and becoming soggy.
- Serve immediately for the best texture.