Tempura Cheesecake Recipe
Indulge in our Tempura Cheesecake, where creamy, rich cheesecake is enveloped in a light, crispy tempura batter and fried to golden perfection. Each bite offers a delightful contrast of textures, with the warmth of the crispy exterior giving way to the luscious, velvety cheesecake inside. Served with a drizzle of sweet berry sauce and a dusting of powdered sugar, this unique dessert is a must-try for anyone looking to satisfy their sweet tooth with a twist!
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Ingredients
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Tempura Cheesecake Ingredients
Method
Instructions
Prepare the Cheesecake
In a mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. Fold in the graham cracker crumbs. Pour the mixture into a greased 8-inch springform pan.
Bake the Cheesecake
Preheat your oven to 325°F (160°C). Bake the cheesecake for 45-50 minutes or until the center is set and slightly jiggly. Remove from the oven and let it cool completely, then refrigerate for at least 4 hours or overnight.
Prepare the Tempura Batter
In a bowl, mix the tempura batter mix with ice water until just combined. Do not overmix; some lumps are okay.
Fry the Cheesecake
Once the cheesecake has chilled and set, remove it from the springform pan and cut it into squares. Heat the vegetable oil in a deep frying pan or pot to 350°F (175°C). Dip each cheesecake square into the tempura batter, allowing excess to drip off, then carefully place it in the hot oil. Fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
Serve
Dust the fried cheesecake squares with powdered sugar and serve warm. Enjoy your Tempura Cheesecake!