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Ingredients
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Cheesecake Filling
Tempura Batter
Strawberry Sauce
For Frying
Method
Cheesecake Filling
- 1
Prepare the Cheesecake Filling
In a mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and mix until fully combined. Add vanilla extract and mix well. Add the eggs one at a time, mixing well after each addition. Finally, mix in the flour until just combined.
- 2
Chill the Filling
Pour the cheesecake filling into a greased baking dish and refrigerate for about 4 hours or until set.
Tempura Batter
- 3
Make the Tempura Batter
In a bowl, whisk together the all-purpose flour, cornstarch, and baking powder. Gradually add the cold water while stirring until a smooth batter forms. Add ice cubes to keep the batter cold.
Strawberry Sauce
- 4
Prepare the Strawberry Sauce
In a saucepan over medium heat, combine the fresh strawberries, granulated sugar, and lemon juice. Cook until the strawberries break down and the sauce thickens, about 10-15 minutes. Remove from heat and let cool.
Frying
- 5
Fry the Cheesecake Tempura
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Once the cheesecake has set, cut it into squares or rectangles. Dip each piece into the tempura batter, allowing excess to drip off. Fry the battered cheesecake pieces in hot oil until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
