Tempura Cheesecake Recipe
Tempura cheesecake is a crispy, golden-fried dessert with a creamy cheesecake center. A perfect blend of Japanese tempura and classic cheesecake!
Equipment
- Mixing Bowl
- Whisk
- Deep Fryer or Heavy Pot
Ingredients
Cheesecake Base
- 6 slices cheesecake store-bought or homemade
Tempura Batter
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 egg large
- 3/4 cup ice-cold water for crispy batter
Frying & Toppings
- 2 cups vegetable oil for deep frying
- 1/4 cup powdered sugar for dusting
- 1/4 cup chocolate or caramel sauce optional drizzle
Instructions
- Cut cheesecake into 6 even slices and chill in the freezer for at least 30 minutes.
- In a mixing bowl, whisk together flour, cornstarch, egg, and ice-cold water until smooth.
- Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
- Dip each frozen cheesecake slice into the tempura batter, coating it completely.
- Carefully drop the battered cheesecake into the hot oil and fry for 1-2 minutes until golden brown.
- Remove and drain on a paper towel-lined plate.
- Dust with powdered sugar and drizzle with chocolate or caramel sauce before serving.
Notes
For extra crispiness, keep the batter as cold as possible. You can also serve tempura cheesecake with fresh fruit for added flavor!