Tempura Cheesecake Recipe

Tempura cheesecake mixes the delightful magic of tempura with the smooth yumminess of cheesecake, creating a dessert that’s just too scrumptious to resist.

It’s made by coating pieces of cheesecake in a light and crispy tempura batter before frying them.

The batter gives the cake a delicious outer crust and a soft, creamy center.

If you are looking for an interesting new dessert to try, then tempura cheesecake is worth checking out.

This New York-style cheesecake is coated in a light and crispy tempura batter before being fried.

The result is a delicious outer crust and a soft, creamy center.

To serve, use a sweet and tangy sauce, such as strawberry or raspberry.

The procedure follows that of Japanese cuisine, Tempura, the batter is mixed with a beaten egg and then coated around the food.

Dinner parties are always more fun when there is a special dessert, and tempura cheesecake would be sure to impress your guests.

It’s also a relatively simple dish to make, so you will not have to spend hours in the kitchen.

The key to making tempura cheesecake is to use good quality ingredients and be careful not to overcook the cake.

So, let’s get to know what and how to make tempura cheesecake.

How to Make Tempura Cheesecake?

Now that you know what tempura cheesecake is, let’s learn how to make it.

Tempura cheesecake is a dish made in two ways: First, you can make your own tempura batter from scratch or use the store-bought tempura batter mix.

However, if you are short on time, the store-bought tempura batter mix is the way to go.

You need the following ingredients to make tempura cheesecake:

●Cheesecake (either store-bought or homemade)

●Tempura batter mix (either store-bought or homemade)

●Vegetable oil for frying

However, if you opt to make it from scratch, here is the list of ingredients for the batter:

●All-purpose flour

●Vegetable oil

●Ice cream

●Cornstarch

●Bread crumbs

●Baking powder

●Rice flour

●Salt

●Egg (optional)

●Ice water

Steps Involved In Preparation:

Step 1:

Slice the cheesecake into small pieces that fit comfortably inside the tempura batter.

To make it easier to slice the cheesecake, freeze it for a few hours before you begin.

Freezing hardens the cake and makes it easier to cut.

It will also prevent crumbling when you apply the batter.

Step 2:

Heat the oil in a large pot or deep fryer to 350 degrees F.

The heating process takes a few minutes, so be patient.

Meanwhile, mix the tempura batter according to the instructions on the package.

Step 3:

While the oil is heating, prepare the tempura batter mix according to the instructions on the package (or recipe, if you are making it from scratch).

If you are using store-bought tempura batter mix, all you need is some ice water.

However, if you are making the batter from scratch, you will need flour, vegetable oil, ice cream, cornstarch, bread crumbs, baking powder, rice flour, salt, and an egg.

Tempura Batter from Scratch:

Whisk together the flour, cornstarch, bread crumbs, baking powder, rice flour, and salt in a large bowl.

In a smaller bowl, whisk together the egg and ice water.

Pour the wet ingredients into the dry ingredients and mix until everything combines well.

The batter should be thick but still, have enough liquid to coat the cheesecake slices.

If it is too thick, add more ice water until the desired consistency is reached.

Store-bought tempura batter mix:

In a large bowl, whisk together the tempura batter mix and ice water according to the instructions on the package.

The batter should be thick but still, have enough liquid to coat the cheesecake slices.

If it is too thick, add more ice water until you attain the desired consistency.

Coating the cheesecake slices in batter:

Dip each slice of cheesecake into the tempura batter, making sure to coat it well.

Gently place the slice into the hot oil and fry for about 30 seconds to a minute, or until golden brown.

Repeat this step with all of the slices.

Step 4:

Test the oil temperature by dropping a small piece of batter into it.

If it fries quickly and bubbles vigorously, the oil is ready for frying.

Fry the cheesecake slices in batches, making sure not to overcrowd them.

If you are using bread crumbs in your batter, you will want to fry the slices for about 30 seconds to a minute or until golden brown.

However, if you are not using bread crumbs in your batter, you will want to fry the slices for about 60 seconds to a minute and a half, or until golden brown.

Once you fry all the slices, drizzle them with some sweet and tangy sauce and serve immediately with ice cream.

What does Tempura Cheesecake Taste like?

If you think it tastes like regular cheesecake, you’re wrong.

The tempura batter gives the cheesecake light and airy texture, while the frying process gives it a crispy exterior.

When paired with a sweet and tangy sauce, this dish is truly out of this world.

Tempura Cheesecake has a crispy outer crust with a creamy, cheesy center.

It’s a delicious alternative to traditional cheesecake and is perfect for anyone who loves Japanese food.

The sweet and creamy sauce pairs perfectly with the tempura cheesecake, adding a delicious depth of flavor to the dish.

For instance, use any sweet and tangy sauce you like, but I recommend using a Teriyaki or BBQ sauce.

This dish is best served with a scoop of vanilla ice cream on the side.

Moreover, you can garnish the dish with some green onions, sesame seeds, or chopped nuts.

Can you reheat Fried Tempura Cheesecake?

Yes, you can reheat fried tempura cheesecake.

Just place the slices on a baking sheet and bake in a 350-degree oven for 10-15 minutes, or until heated through.

The tempura batter will not be as crispy as when the cheesecake was first fried, but the dish will still be delicious.

However, the cake will crumble more easily when reheated, so be careful not to over-handle it.

5 Tempura Mistakes and How to Avoid Them

By now, you are aware that making tempura is not as easy as it looks.

For instance, a few things can go wrong, but don’t worry; I’m here to help you avoid them.

Here are the five most common mistakes people make when making tempura and the best ways to avoid them.

Using the Wrong Type of Oil:

It’s important to use the correct type of oil when making tempura.

The oil should be able to withstand high temperatures without smoking or burning.

I recommend using peanut, canola, vegetable, or grapeseed oil.

Not Heating the Oil Enough:

If the oil is not hot enough, your tempura will not cook properly and greasy.

You should heat the oil to 350 degrees F before adding the batter-coated food.

Thus, you need to test the oil temperature before adding the food.

You simply test by dropping a small piece of batter into the oil.

If it fries quickly and bubbles vigorously, the oil is ready for frying.

Adding too Much Batter:

If you add too much batter, your tempura will not cook properly and be greasy. The batter should be thick but still, have enough liquid to coat the cheesecake slices. If it’s too thick, add more ice water until you get the desired consistency.

Overcrowding the Pan:

If you overcrowd the pan, the oil will not be able to circulate properly, and the tempura will not cook evenly.

Make sure to fry the tempura in batches so that each piece has enough room to cook properly.

Not Using Fresh Ingredients:

It’s important to use fresh ingredients when making tempura.

Using old or frozen ingredients will result in soggy tempura.

Make sure to use fresh vegetables and seafood for the best results.

Frequently Asked Questions:

What is the Shelf Life of Tempura Cheesecake?

Properly stored, fried tempura will last for two to three days in the fridge.

The best way to extend the shelf life of fried tempura is by freezing.

You can freeze fried tempura for up to three months.

When should I Fry Tempura Cheesecake for Maximum Crispiness?

The optimum time to fry the tempura for maximum crispiness is 2-3 minutes.

If fried longer, the batter will start to absorb too much of the oil, making it greasy.

What is a good Dipping Sauce for Tempura Cheesecake?

A good dipping sauce for tempura is soy sauce mixed with rice vinegar.

You can also add some chili oil to make it savory.

Why does my Cheesecake fall apart when I try to Fry it?

It may be because the batter is not thick enough.

The batter should be thick but still, have enough liquid to coat the cheesecake slices.

Alternatively, it could be that you didn’t chill it properly before frying.

Make sure to chill the batter-coated cheesecake slices in the fridge for at least 30 minutes before frying.

Remember, cooling will help them hold together better when fried.

Conclusion

Tempura cheesecake is a delicious and unique dish; perfect for any occasion.

By following these simple tips, you can avoid the most common mistakes when making tempura cheesecake.

Preparing the ingredients and batter correctly is key to success, so make sure to pay attention to the details.

With a little practice, you will create a delicious and perfectly crispy tempura cheesecake every time.

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