Tempura Cheesecake Recipe
Make Tempura Cheesecake Recipe in just 2h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cheesecake Filling
Base (Optional) / Frying Assembly
Tempura Batter
Frying & Finishing
Method
Cheesecake Filling
- 1
Soften and beat cream cheese
Bring cream cheese to room temperature. In a medium bowl, beat the cream cheese with an electric mixer until smooth and free of lumps, about 1–2 minutes.
- 2
Add sugar and eggs
Add granulated sugar and continue to beat until combined. Add eggs one at a time, mixing on low just until incorporated to avoid adding air that can cause cracking.
- 3
Flavor and finish
Mix in vanilla extract, lemon zest and sour cream until smooth. Scrape down the bowl so the mixture is homogenous. Chill the filling in the refrigerator for 20–30 minutes to firm slightly (this will make handling easier).
Base (Optional) / Prep for Frying
- 4
Prepare optional crust
If using a base, combine graham cracker crumbs with melted butter and a pinch of salt. Press into the bottom of a small baking mold or silicone muffin cup to form 6–8 small bases (the recipe will make roughly 6–8 bite-size portions, see servings). Chill briefly to set, about 10 minutes.
- 5
Portion the filling
Scoop the chilled cheesecake filling into small portions (about 1.25 oz / 35 g each) using a spoon or cookie scoop. If using crust, press filling onto each prepared base to form rounded mini cheesecake pieces roughly 1–1.5 inches thick. If not using crust, form small rounds by scooping and shaping with lightly floured hands or a damp spoon. Place finished pieces on a parchment-lined tray and freeze for at least 1 hour, preferably 90 minutes, until solid but not rock-hard.
- 6
Dust before battering
Lightly dust each frozen cheesecake piece with the 2 tablespoons of all-purpose flour. Shake off excess—this helps the batter adhere.
Tempura Batter
- 7
Prepare cold ingredients
Place a small bowl in the freezer for 5 minutes to chill. Keep the sparkling water and egg cold; using cold liquids and minimal mixing creates a light, crispy batter.
- 8
Mix dry ingredients
In a chilled bowl, whisk together the rice flour, all-purpose flour, cornstarch, baking powder and 1/8 tsp salt until evenly combined.
- 9
Combine with egg and sparkling water
Add the beaten cold egg to the dry mix, then pour in the ice-cold sparkling water. Stir gently with chopsticks or a fork just until combined; the batter should be lumpy and slightly thin. Do not overmix.
Frying & Finishing
- 10
Heat the oil
Pour oil into a small deep pot or heavy-bottomed saucepan to a depth of about 2–3 inches (enough to fully submerge pieces). Heat oil to 350°F (175°C). If you don't have a thermometer, a drop of batter should sizzle and float slowly when temperature is right.
- 11
Batter and fry
Working with 1–2 pieces at a time, dip a frozen cheesecake piece into the batter, using a fork or skewer to coat fully and let excess drip off briefly. Carefully lower into hot oil. Fry for 60–90 seconds per side, turning once, until the batter is puffed and pale golden. The interior should remain cold to slightly warm — do not fry until the cheese melts or the center softens too much. Use a slotted spoon to remove and drain on a wire rack set over a sheet pan or on paper towels.
- 12
Maintain temperature
Keep oil between 325–350°F. If oil is too hot, exterior will brown too quickly; if too cool, batter will absorb oil. Reheat frozen pieces between batches if they begin to thaw by returning to the freezer for 5–10 minutes.
- 13
Finish and serve
Dust hot tempura cheesecake fritters with powdered sugar and serve immediately with fresh berries or a fruit sauce for dipping. Optionally serve with a small ramekin of berry compote or chocolate sauce. Allow to cool slightly — the contrast of crisp batter and cool creamy center is key.