Delicious Tempura Cheesecake Recipe
Looking for a special and delicious dessert to impress your guests or satisfy your sweet tooth? Then there is no need to look! Tempura Cheesecake Recipe is ideal for you.
This delicious dessert combines the rich and creamy taste of cheesecake with the crispy texture of tempura batter to create a truly irresistible treat.
I am always on the lookout for new dishes that can surprise my taste buds. Tempura Cheesecake does just that. Cheesecake and tempura batters work very well.
My friend Japan introduced me to tempura cheesecake. I came across this golden fried cheesecake slice at a street food market. I was immediately intrigued and watched. I fell in love at first bite.
Homemade Tempura Cheesecake Recipe
As a new dessert, the taste and texture of tempura cheesecake is really amazing. The cheesecake filling and tempura batter were creamy and tasted great. I was surprised that I had never heard of this dessert. Since then I have been trying to make and share my tempura cheesecake recipe.
Not believing? People love tempura cheesecake. See reviews online. Its unusual taste and addictive texture are appreciated. This dessert will impress guests and leave them wanting more.
If you’re ready to up the ante on your dessert, follow my step-by-step instructions and enjoy the ultimate tempura cheesecake.
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
- First preheat the oven to 350°F (175°C). Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl and mix well. Then press it into a 9 inch springform pan. Bake for 10 minutes, then remove from oven and let cool.
- In a separate mixing bowl, beat cream cheese, 1 cup sugar, and vanilla extract until smooth. Then add eggs one by one and beat each egg well.
- In another mixing bowl combine the flour, baking powder and salt. Gradually add this flour mixture to the cream cheese mixture and mix well.
- Pour the cheesecake batter over the cooled crust. Bake for 40-45 minutes or until the center is set. Remove from oven and let cool completely.
- Once the cheesecake has cooled, remove it from the springform pan and cut into 8 pieces.
- Mix the tempura batter mixture and cold water together in a mixing bowl until smooth.
- Heat oil in a deep fryer or large pot to 375°F (190°C).
- Dip each cheesecake piece into the tempura batter, so that it is completely covered.
- Carefully drop the cheesecake pieces into the hot oil and fry for 2-3 minutes until golden brown.
- Remove the fried cheesecake pieces from the oil and place them on kitchen paper to drain the excess oil.
- Serve hot and sprinkle powdered sugar on top.
Hope you enjoy this cheesecake recipe!
Homemade 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
- First preheat the oven to 350°F (175°C). Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl and mix well. Then press it into a 9 inch springform pan. Bake for 10 minutes, then remove from oven and let cool.
- In a separate mixing bowl, beat cream cheese, 1 cup sugar, and vanilla extract until smooth. Then add eggs one by one and beat each egg well.
- In another mixing bowl combine the flour, baking powder and salt. Gradually add this flour mixture to the cream cheese mixture and mix well.
- Pour the cheesecake batter over the cooled crust. Bake for 40-45 minutes or until the center is set. Remove from oven and let cool completely.
- Once the cheesecake has cooled, remove it from the springform pan and cut into 8 pieces.
- Mix the tempura batter mixture and cold water together in a mixing bowl until smooth.
- Heat oil in a deep fryer or large pot to 375°F (190°C).
- Dip each cheesecake piece into the tempura batter, so that it is completely covered.
- Carefully drop the cheesecake pieces into the hot oil and fry for 2-3 minutes until golden brown.
- Remove the fried cheesecake pieces from the oil and place them on kitchen paper to drain the excess oil.
- Serve hot and sprinkle powdered sugar on top.
Notes
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
Allow the cheesecake to cool before dipping it in the fresh-cut and tempura batter. Cheesecake may melt in hot oil.
Check the temperature of the oil (375°F) with a thermometer before frying the cheesecake slices. If the oil is too hot, the cheesecake cooks too quickly. And too cold oil makes the tempura batter oily.
Do not fry the cheesecake pieces together in a fryer or saucepan. Fry them in small batches for consistent cooking and to avoid sticking.
Tempura cheesecake tastes best when served hot. Fry the pieces before serving.
