Last Updated on May 2, 2022 by Share My Kitchen
This tempura cheesecake recipe makes a deliciously sweet and creamy dessert that is perfect for any occasion. This recipe can be made ahead of time or right before guests arrive. It takes about an hour to prepare and is sure to be a hit with all your guests.
When To Serve Tempura Cheesecake
This recipe is ideal for summer picnics, beach parties, and other outdoor events. The tempura cheesecake layer is prepared using cornstarch, baking soda, egg, milk powder, sparkling wine, kosher salt, and egg.
The top layer is made up of egg yolks and cream cheese, sugar, and vanilla extract. The tempura cheese can be spread in any shape you like.
How’s Tempura Cheesecake Different From Regular Cheesecake
Tempura cheesecake presents a quite different experience from a regular cheesecake. In simpler terms, they taste like warm cream puffs with steroids. Although the outside of tempura cheesecakes is crispy, the inside is creamy and soft. The sweet batter masks the cream cheese flavor, making them taste tangy, but not overwhelmingly cream-cheesy. When my resident cheesecake-hating ate a lot of them in a blink of an eye, I knew I was in for a treat!
Tempura Cheesecake Recipe
- Cuisine: American
- Cuisine type: Dessert
- Servings: 5 Servings
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Total time: 30 Minutes
How to Make Tempura Cheesecake
Tempura cheesecake, a light and airy cheesecake, is made with cornstarch, baking soda, egg, milk powder, sparkling water, and kosher salt. It is then topped with strawberry glaze, chocolate or caramel sauce. It is quick, delicious, and suitable for all occasions.
Let’s make tempura cheesecake after we have collected all the ingredients!
- Store-bought cheesecake, 2 slices
- Wheat flour. 1⁄2 cup
- Rice flour, 1⁄4 cup
- Cornstarch, 1⁄4 cup
- Baking powder, 1⁄2 teaspoon
- Salt, 1 dash
- 1 egg (optional)
- Cold soda water, 1 cup
- Panko breadcrumbs
- Vegetable oil
- Ice cream (optional)
7 Simple Steps To Make Tempura Cheesecake
Cut the cheesecake into smaller pieces. You can make it easier to cut the cheesecake by placing it in the freezer for a few minutes.
Heat the oil in a deep-fryer or a deep pot until it reaches 340 degrees Fahrenheit.
Make the tempura batter by mixing the wheat flour, rice flour, cornstarch, baking powder and salt in a container. Use a fork to combine the ingredients. Add the egg and cold soda water. Use the fork to combine the batter and make it lumpy.
Drop a small amount of tempura batter in the oil to test the temperature.
Dip the cheesecake pieces in the batter once the oil has reached the desired temperature. If you are using panko breadcrumbs, dip into it and carefully place them into the oil.
Fry for about 5 to 7 minutes. Keep the batter chilled between batches of frying by placing it in the freezer. Crispier cheesecake bites will be made with cold batter.
Place the fried cheesecake bites in a bowl and serve them with ice cream.