Tempura Cheesecake

Ever since I tried tempura cheesecake at a local fusion restaurant, I’ve been obsessed with recreating it at home. This incredible dessert combines the creamy richness of cheesecake with a light, crispy tempura coating that creates the most amazing texture contrast you can imagine. The hot, crunchy exterior gives way to a cool, velvety center that’ll make your taste buds dance. If you’re looking for a dessert that’s guaranteed to impress guests or just satisfy your own sweet cravings, this tempura cheesecake recipe is exactly what you need. Keep reading to discover how simple it is to make this restaurant-quality treat in your own kitchen.

Why You’ll Love This Tempura Cheesecake Recipe

Making dessert can sometimes feel intimidating, especially when it involves frying. But trust me, this tempura cheesecake recipe solves all those common challenges. The batter comes together in minutes, and the frying process is quick and straightforward.

I first made this for my sister’s birthday last year, and everyone thought I’d spent hours in the kitchen. Little did they know it took less than 30 minutes of active cooking time! The looks on their faces when they bit into that crispy exterior and found the creamy cheesecake inside was absolutely priceless.

What’s great about this recipe is how versatile it is. You can use store-bought cheesecake to save time or make your own from scratch. Add different flavor extracts, serve with various toppings, or even experiment with different shapes. It’s perfect for dinner parties, special occasions, or when you just want to treat yourself to something extraordinary.

Let’s get into the details of how to make this amazing tempura fried cheesecake that’ll have everyone asking for seconds.

Ingredients for Tempura Cheesecake

For the Cheesecake Base

• 1 ready-made cheesecake (8-inch) OR homemade cheesecake, chilled overnight
  • Using store-bought saves tons of time but homemade gives you control over the flavor
  • Look for a firm, New York-style cheesecake for best results
  • Plain works best as a canvas for the tempura coating and toppings

For the Tempura Batter

• 1 cup all-purpose flour
  • Creates the structure of the batter – don’t substitute with cake flour as it’s too light
• 1/4 cup cornstarch
  • The secret to extra crispiness that stays light
• 1 tsp baking powder
  • Helps create those airy bubbles that make tempura so distinctive
• 1/4 tsp salt
  • Balances the sweetness of the cheesecake
• 1 cup ice-cold water
  • MUST be ice-cold – this is crucial for tempura’s light texture
• 1 egg, lightly beaten
  • Adds richness and helps bind the batter
• 1 tbsp vegetable oil
  • Adding oil to the batter helps prevent it from absorbing too much oil when frying

For Frying

• Vegetable oil or canola oil (about 4 cups)
  • Choose a neutral oil with high smoke point
  • You’ll need enough to fill your pot 2-3 inches deep

For Serving

• Powdered sugar for dusting
• Honey or maple syrup for drizzling
• Fresh berries (strawberries, raspberries, blueberries)
• Vanilla ice cream (optional)
• Chocolate sauce (optional)
• Caramel sauce (optional)

How to Make Tempura Cheesecake

Step 1: Prepare the Cheesecake

1. Remove your cheesecake from the refrigerator and cut it into 2-inch squares or triangles.
   • Tip: Use a hot knife (run under hot water and wipe dry) for clean cuts
   • Make sure pieces aren’t too large or they won’t cook properly
2. Place cut cheesecake pieces on a baking sheet lined with parchment paper.
3. Freeze the cheesecake pieces for at least 2 hours or overnight.
   • This is super important! If the cheesecake isn’t frozen solid, it’ll melt before the tempura cooks

Step 2: Make the Tempura Batter

1. In a large bowl, whisk together flour, cornstarch, baking powder, and salt.
2. Fill another bowl with ice cubes and cold water.
3. When ready to fry, add the ice water (not the ice cubes), beaten egg, and oil to the dry ingredients.
4. Whisk JUST until combined – small lumps are actually good!
   • Over-mixing develops gluten and makes the batter heavy
   • The batter should be thin enough to coat the back of a spoon but thick enough to cling to the cheesecake

Step 3: Frying the Tempura Cheesecake

1. Heat oil in a deep, heavy-bottomed pot to 350°F (175°C).
   • Use a thermometer if you have one – temperature is crucial
   • Too hot = burnt exterior, frozen interior
   • Too cool = soggy, oil-soaked coating
2. Take cheesecake pieces directly from freezer and dip into batter, coating all sides.
3. Carefully lower coated cheesecake into hot oil.
4. Fry 2-3 pieces at a time (don’t overcrowd!) for about 60-90 seconds until golden brown and crispy.
   • They’ll cook fast! Watch for a light golden color
   • If they’re browning too quickly, lower the heat
5. Remove with a slotted spoon and place on paper towels to drain excess oil.

Step 4: Serving

1. Serve immediately while still warm and crispy.
2. Dust with powdered sugar.
3. Add toppings of your choice: drizzle with honey, add fresh berries, or serve with ice cream.
   • The contrast between the hot crispy exterior and cold creamy interior is what makes tempura cheesecake so amazing

Delicious Tempura Cheesecake Variations

1. Matcha Tempura Cheesecake

Add 1 tablespoon of matcha powder to the tempura batter for a beautiful green color and subtle earthy flavor that pairs amazingly with the sweet cheesecake. Serve with a tiny scoop of red bean paste on the side for an authentic Japanese-inspired dessert.

2. Chocolate-Dipped Tempura Cheesecake

After frying, let the tempura cheesecake cool slightly, then dip half in melted chocolate. Sprinkle with crushed nuts before the chocolate sets. The chocolate shell adds another texture dimension that’s absolutely irresistible.

3. Berry-Stuffed Tempura Cheesecake

Before freezing your cheesecake squares, make a small slit in each piece and stuff with fresh berries or jam. When fried, these create pockets of fruity goodness that burst with flavor in every bite.

4. Cinnamon Sugar Tempura Cheesecake

Instead of powdered sugar, roll the freshly fried tempura cheesecake in a mixture of cinnamon and sugar while still hot. This gives it a churro-like coating that’s perfect for fall and winter months.

5. Easy Cheesecake Tempura Bites

Use mini cheesecake bites (either homemade or store-bought) for a poppable dessert perfect for parties. Serve with various dipping sauces like chocolate, caramel, and fruit coulis for an interactive dessert experience.

6. Savory-Sweet Tempura Cheesecake

For an adventurous twist, add a pinch of sea salt flakes and drizzle with honey after frying. The salt enhances the sweetness and creates a complex flavor profile that’s unexpected and delightful.

Tempura Cheesecake FAQ

What is tempura cheesecake made of?

Tempura cheesecake consists of pieces of cheesecake (either homemade or store-bought) that are frozen, then dipped in a light tempura batter and quickly deep-fried. The tempura batter is made of flour, cornstarch, egg, and ice-cold water, creating a light and crispy coating around the creamy cheesecake center. The result is a hot, crunchy exterior with a cool, smooth interior – an amazing contrast of temperatures and textures.

What is the difference between Japanese cheesecake and regular cheesecake?

Japanese cheesecake (also called cotton cheesecake or soufflé cheesecake) is much lighter and fluffier than regular American cheesecake. It’s made with whipped egg whites giving it a soufflé-like texture that’s jiggly and less dense. American cheesecake is rich, creamy, and has a graham cracker crust, while Japanese cheesecake has a more subtle flavor, lighter texture, and often no crust. For tempura cheesecake, traditional American-style cheesecake works better because its firmness holds up better during the frying process.

What is a tempura made of?

Tempura batter is traditionally made from just three ingredients: flour, egg, and ice-cold water. The modern version often includes cornstarch and baking powder for extra crispiness. The key to perfect tempura is using very cold ingredients and minimal mixing, which prevents gluten development and creates that signature light, crispy coating. Unlike other batters, tempura doesn’t use breadcrumbs or heavy seasonings, letting the main ingredient’s flavor shine through.

Is tempura cheesecake good?

Absolutely! Tempura cheesecake is amazing because it combines contrasting elements – hot and cold, crispy and creamy – creating a unique dessert experience. The light, airy tempura shell provides a satisfying crunch that gives way to the rich, velvety cheesecake inside. The contrast of temperatures and textures makes it unlike any other dessert. If you enjoy sweet treats with textural interest, tempura cheesecake is definitely worth trying.

Is tempura good or bad for you?

Tempura, including tempura cheesecake, is a deep-fried dish, so it’s definitely an indulgence rather than a health food. However, when made properly, tempura uses less oil than many other frying methods because the batter creates a barrier that prevents excessive oil absorption. The light batter also means you’re eating less fried coating compared to thicker batters. Like any treat, tempura cheesecake is best enjoyed in moderation as part of a balanced diet. It’s a special dessert, not an everyday item.

How do I store leftover tempura cheesecake?

While tempura cheesecake is best enjoyed immediately after frying when the contrast between the hot, crispy exterior and cold interior is at its peak, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place in a preheated oven at 350°F for 3-5 minutes to crisp up the exterior. Note that reheated tempura cheesecake won’t have quite the same texture contrast as freshly made, but it’ll still be delicious.

Can I make tempura cheesecake ahead of time?

You can prepare partially ahead of time. Cut and freeze the cheesecake pieces up to a week in advance, and you can mix the dry ingredients for the batter ahead of time. However, I don’t recommend making the complete batter or frying the cheesecake until you’re ready to serve. The magic of this dessert is in the contrast between the hot, freshly-fried exterior and the cold, creamy center. For best results, fry just before serving.

A Sweet Ending to Your Meal

The first time I served tempura cheesecake at a dinner party, the room fell silent as everyone took their first bite. Then came the chorus of “Oh my god” and “How did you make this?” It’s that kind of reaction that makes cooking so rewarding for me.

What I love about this recipe is how it respects the traditional Japanese tempura technique while creating something totally unexpected. It’s a perfect blend of cultures and flavors that somehow makes perfect sense when you taste it.

Make this tempura cheesecake your own – try different flavors of cheesecake as your base, experiment with the toppings, or serve it alongside your favorite ice cream. The possibilities are endless, and the results are always impressive. Just be prepared to share the recipe, because everyone’s gonna ask for it!