Tempura Cheesecake Recipe

Prepare filling

Beat room-temperature cream cheese in a medium bowl with a hand mixer or stand mixer on medium speed until smooth and free of lumps, about 1–2 minutes.

Add granulated sugar and continue beating until combined and creamy, about 1 minute.

Add the egg, vanilla extract and lemon zest and beat until just combined — avoid overbeating once egg is incorporated to prevent airiness, ~30 seconds.

Sprinkle in 1 tablespoon flour and fold briefly to incorporate. The flour helps stabilize the filling for frying.

Spoon the filling into a piping bag or a resealable plastic bag with the corner snipped; portion into 12 equal mounds (about 1 tablespoon each) on a parchment-lined tray. Alternatively, shape into 12 small 1-inch thick discs using a spoon and chilled quickly.

Chill the formed filling portions in the refrigerator for 20–30 minutes to firm up so they hold shape while battering and frying.

Make cold batter

Place a mixing bowl over a larger bowl filled with ice to keep ingredients cold. Add 1 cup ice-cold sparkling water and immediately stir in the egg white (reserve the yolk was used in filling) quickly.

Sift together 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder and 1 teaspoon salt into a separate bowl to remove lumps.

Very lightly fold the dry mix into the cold liquid with a few quick strokes using chopsticks or a fork; the batter should be lumpy and cold — do not overmix. If batter seems too thick, add up to 1 tablespoon cold water. Keep the bowl on ice and add a couple of ice cubes until ready to batter.

Whisk briefly any settled batter right before dipping so lumps remain but consistency coats the back of a spoon thinly (similar to heavy cream).

Prepare coating and oil

Heat vegetable oil in a deep saucepan or pot to 350–360°F (175–180°C). Use a kitchen thermometer to maintain temperature. Place 1 cup breadcrumbs or panko in a shallow dish.

Remove chilled cheesecake portions from refrigerator. Dust each lightly with a tiny amount of flour (optional) to help batter adhere.

Working in small batches (3–4 pieces at a time), dip each cheesecake portion into the cold tempura batter, ensuring full, even coating. Let excess batter drip off for 5–8 seconds.

Immediately roll each battered piece in the breadcrumbs to create a light outer crust. Gently press breadcrumbs to adhere but avoid compressing the filling.

Carefully slide 3–4 pieces into the hot oil; do not overcrowd. Fry until golden brown and crisp, about 1.5–2 minutes per side (total 3–4 minutes). Use a slotted spoon or spider to turn and remove. Internal filling should stay soft but not runny.

Transfer fried pieces to a paper towel–lined tray and let drain for 1–2 minutes. If oil temperature falls, allow it to return to 350–360°F before the next batch.

If desired, for an extra crisp shell, double-dip: after the first fry, briefly cool the pieces 1–2 minutes, dip again in batter and breadcrumbs, then fry 30–45 seconds more to set and crisp.

Dust finished tempura cheesecake pieces with powdered sugar while still slightly warm.

Arrange 3–4 pieces per serving on dessert plates. Serve immediately with sliced strawberries or a drizzle of berry or chocolate sauce on the side for dipping.

Recommended: provide small spoons so diners can scoop the warm, creamy interior without burning their fingers. Tempura cheesecake is best enjoyed fresh and warm.