Easy Tempura Cheesecake Recipe
Looking for a unique and delicious dessert to impress your guests or satisfy your sweet tooth? Look no further than the Tempura Cheesecake recipe!
This mouthwatering dessert combines the rich and creamy goodness of cheesecake with the crispy texture of tempura batter, creating a truly irresistible treat.
I’m always looking for new dishes to wow my taste buds. Tempura Cheesecake does that. Cheesecake and tempura batter work well together.
Japan introduced me to tempura cheesecake. I found these golden-fried cheesecake nibbles in a street food market. I was immediately fascinated and tried them. The first mouthful was love.
Homemade Tempura Cheesecake Recipe
The cheesecake filling and tempura batter were creamy and delicious. I couldn’t believe I hadn’t heard of this dessert. Since then, I’ve worked to develop and share my Tempura Cheesecake recipe.
Don’t believe me. People enjoy Tempura Cheesecake. Check online reviews. The unusual flavor and addicting texture are praised. This dessert will dazzle and leave guests wanting more.
If you’re ready to up your dessert game, follow my step-by-step directions for the ultimate Tempura Cheesecake.
Tempura Cheesecake Recipe
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
- 3 packages 8 ounces each cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup cold water
- 1 1/2 cups tempura batter mix
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix well and press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
- In a separate mixing bowl, beat the cream cheese, 1 cup of sugar, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition.
- In another mixing bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the cream cheese mixture, beating until well combined.
- Pour the cheesecake batter over the cooled crust in the springform pan. Bake for 40-45 minutes or until the center is set. Remove from the oven and let cool completely.
- Once the cheesecake has cooled, remove it from the springform pan and cut it into 8 slices.
- In a mixing bowl, whisk together the tempura batter mix and cold water until smooth.
- Heat vegetable oil in a deep fryer or large pot to 375°F.
- Dip each slice of cheesecake in the tempura batter, making sure it is fully coated.
- Carefully place the cheesecake slices in the hot oil and fry until golden brown, about 2-3 minutes.
- Remove the fried cheesecake slices from the oil and place them on a paper towel to drain excess oil.
- Serve hot, dusted with powdered sugar.
FAQ about Homemade Tempura Cheesecake
Can I use a different type of crust for the Tempura Cheesecake?
Yes, You can use any type of crust that you prefer. Some people like to use a chocolate cookie crust or a vanilla wafer crust.
Can I use a different type of batter for the Tempura Cheesecake?
Yes, you can use a different type of batter if you prefer. Some people like to use a beer batter or a cornmeal batter. Just be sure to follow the instructions for the batter that you’re using.
How do I store leftover Tempura Cheesecake?
You can store leftover Tempura Cheesecake in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the slices on a baking sheet and heat in a 350°F oven for 10-15 minutes, or until heated through.
Can I use a different type of cheese for the cheesecake filling?
Yes, you can use a different type of cheese if you prefer. Some people like to use a combination of cream cheese and ricotta cheese or mascarpone cheese for a slightly different flavor and texture.
Tips for Making Perfect Tempura Cheesecake
Before slicing and dipping in tempura batter, let the cheesecake cool. In hot oil, warm cheesecake may melt.
Before frying cheesecake slices, check the oil temperature (375°F) with a thermometer. The cheesecake will cook too rapidly if the oil is too hot. Too cold oil makes tempura batter oily.
Fry cheesecake pieces without crowding the fryer or saucepan. Fry them in tiny batches to ensure consistent cooking and no sticking.
Tempura Cheesecake tastes best when served hot. Before serving, fry the slices.
