Cheesecake Tempura Recipe
Rich creamy cake battered and fried.
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Ingredients
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Cheesecake Tempura Ingredients
Method
Cheesecake Tempura Directions
- 1
Prepare the Cheesecake Filling
In a large mixing bowl, combine cream cheese, sugar, vanilla extract, and eggs. Beat until smooth and well combined. Transfer the mixture into a lined baking dish and spread evenly.
- 2
Chill the Cheesecake
Place the cheesecake mixture in the refrigerator to chill for at least 4 hours or until firm.
- 3
Cut the Cheesecake
Once chilled and firm, remove the cheesecake from the refrigerator. Cut it into bite-sized squares or rectangles.
- 4
Prepare the Tempura Batter
In a mixing bowl, combine flour, cornstarch, baking powder, and a pinch of salt. Gradually whisk in cold water until you achieve a smooth batter.
- 5
Heat the Oil
In a deep pot, heat vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 6
Fry the Cheesecake
Dip each cheesecake piece into the tempura batter, allowing excess batter to drip off. Carefully place the battered cheesecake pieces into the hot oil and fry until golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
- 7
Serve
Dust the fried cheesecake tempura with powdered sugar and serve warm.
