Tempura Cheesecake

A unique dessert combining the creamy richness of cheesecake with a crispy tempura coating, providing a delightful contrast of textures and flavors. Perfect for impressing guests or satisfying your sweet cravings.

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Course: Dessert

Cuisine: Japanese

Keyword: cheesecake recipe, fried cheesecake, fusion dessert, tempura batter, Tempura cheesecake

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: pieces

Calories: 250kcal

Author: info.thekitcheen

Equipment

Deep, heavy-bottomed pot
Thermometer
Large bowl
Parchment paper
Slotted spoon

Ingredients

For the Cheesecake Base:
1 ready-made 8-inch cheesecake or homemade cheesecake, chilled overnight
For the Tempura Batter:
1 cup all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1/4 tsp salt
1 cup ice-cold water
1 egg lightly beaten
1 tbsp vegetable oil
For Frying:
Vegetable oil or canola oil about 4 cups
For Serving:
Powdered sugar for dusting
Honey or maple syrup
Fresh berries strawberries, raspberries, blueberries
Vanilla ice cream optional
Chocolate sauce optional
Caramel sauce optional

Instructions

Prepare the Cheesecake: Cut the cheesecake into 2-inch squares or triangles. Freeze the pieces for at least 2 hours or overnight.
Make the Tempura Batter: In a bowl, whisk together the dry ingredients. Add the ice-cold water, beaten egg, and oil, whisking until just combined. Avoid over-mixing.
Fry the Tempura Cheesecake: Heat oil to 350°F (175°C). Dip frozen cheesecake pieces into the batter and fry in small batches for 60-90 seconds until golden brown. Drain excess oil on paper towels.

Notes

Make ahead: Freeze cheesecake pieces up to a week in advance.

Topping variations: Try matcha powder, melted chocolate, or a cinnamon sugar coating for different flavors.

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F for 3-5 minutes to restore crispiness.

Nutrition