Tempura Cheesecake Recipe

Tempura cheesecake is a dessert that will easily replace a regular cheesecake on your list of guilty pleasures after the first bite.

This creamy, rich, fluffy cheesecake takes no longer than 30 minutes to make, so it is an easy and quick solution when you need something sweet and light to impress your guests or satisfy your sweet tooth.

It is crunchy on the outside, yet soft and fluffy on the inside, with a hint of tanginess and sourness to the predominantly sweet flavor profile.

The fried, crispy outer layer also gives it a warm, almost burnt, mouthwatering aroma that you’ll absolutely love.

How to make tempura cheesecake

This New York-style cheesecake requires about 30 minutes to be made and served, which makes it a great solution if you’re in a rush, but still want a rich, flavorful result.

As with any other dessert, we advise you to stick to the ingredient list and exact measurements, as this recipe will give you the best results – especially if you’ve never tried it before.

However, if you’re unable to find any of the mentioned ingredients, or you need the best replacement, keep on reading as we will discuss the most suitable substitutions, as well.

Without further ado, let’s see what you need to prepare for the most delicious tempura deep-fried cheesecake.

Ingredients:

(5 servings)

  • 2 slices cheesecake (storebought, any flavor of your choice)
  • 1/4 cup rice flour
  • 1/2 cup wheat flour
  • 1/4 cup cornstarch
  • 1/2 tsp baking powder
  • 1 egg
  • 1 cup cold water
  • oil (for deep-frying the cheesecake)
  • dash of salt
  • panko breadcrumbs (optional)
  • ice cream (optional, any flavor of your choice)

Instructions:

The secret to a perfect tempura cheesecake is to make sure that the slices of cheesecake aren’t too soft, and that the frying oil is hot enough to form that crunchy outside layer tempura is known for.

Step 1:

The first step is to check the cheesecake slices and ensure they aren’t too soft. In case they are, you want to pop them in the freezer for an hour (or more, if necessary) before cutting the slices into smaller pieces.

Step 2:

Once you’ve ensured that the cheesecake texture is just right, you want to divide the cheesecake slices into smaller pieces.

Each slice should be divided into 4-6 smaller pieces, depending on how large you’d like the portions to be.

Step 3:

Take a deep pot and heat up the deep-frying oil in it to around 340°F, so that it is hot enough to create a crunchy outside layer on the cheesecake pieces.

Step 4:

For your tempura batter, you want to combine all the dry ingredients (except for the panko breadcrumbs), including rice flour, wheat flour, corn starch, a dash of salt, and baking powder in a container.

Make sure to mix them well before adding one egg and a cup of cold water. We find that soda water makes for a fluffier, airy texture, but you can use regular water, as well.

Use a fork to mix all the ingredients together, creating a coherent mixture.

Step 5:

How will you know if your frying oil is at the right temperature? Simply drop a little bit of the batter into the oil, and if you notice that it is sinking to the bottom of the pan, you should wait a little bit more for the oil to heat up.

Once the tempura batter pieces aren’t sinking but rather floating on the top, you can start frying your cheesecake pieces.

Step 6:

Add each cheesecake piece into the batter, making sure to coat it evenly and entirely. Once the cheesecake piece is covered in the tempura mix, dip it into panko breadcrumbs, creating a thin layer.

Place the coated cheesecake piece into the frying oil and fry it for about 5 minutes, or until it reaches a golden brown color on each side.

If you’re working on a larger batch, you may want to keep the batter in the fridge in between the frying rounds to make sure it stays cold, as this will give you a crispier outer layer.

Step 7:

Serve your tempura cheesecake bites on a plate with a scoop of ice cream, some whipped cream, strawberry sauce, chocolate sauce, or some powdered sugar or top if you want to keep it simple.

Ingredient substitutions

Not having a particular ingredient at your disposal shouldn’t stop you from enjoying these crispy cheesecake bites.

Let’s see what you can do to replace the original ingredients in your recipe and still get the tempura cheesecake of your dreams.

1. Homemade cheesecake

If you aren’t too fond of using store-bought cheesecake pieces for your tempura cheesecake recipe, you can always make your own from scratch.

For your own cheesecake “dough”, you’ll need:

  • 2.5 cups cream cheese
  • 1 cup sugar
  • 2 tbsp cornstarch
  • zest of 1 lemon
  • 2 tsp vanilla extract
  • 4 egg yolks
  • 2 whole eggs
  • 6 tbsp sour cream

While your oven is preheating to 350°F, add the cream cheese and sugar into a bowl and mix on low speed.

While mixing, add in the cornstarch, as well as the lemon zest, and vanilla extract. Finally, pour in the eggs and egg yolks, one by one.

Once you get a coherent mixture, add the sour cream and mix it in. Add some oil to a cake pan and make sure to cover it completely to avoid the dough from sticking to the pan.

Pour the cheesecake mixture into the cake pan and bake it for about 50 minutes in a water bath.

2. Coconut flour

The best replacement for rice flour in tempura cheesecake batter would be coconut flour.

Coconut flour has a mildly sweet flavor profile, and just like rice flour, it provides the smooth, fluffy texture you want for this batter.

3. Oat flour

Oat flour can replace wheat flour in your tempura batter while adding that distinctive nutty, toasty flavor to it.

However, keep in mind that you may have to change the flour to cornstarch ratio of the recipe to achieve the desired thickness of the batter.

What to serve with tempura cheesecake

This deep-fried cheesecake can be enjoyed with different toppings and sauces, depending on whether you’d like to enhance its sweetness or add more flavor depth.

Ice cream

As we’ve mentioned in the recipe, ice cream seems to be the best option to pair with tempura cheesecake – especially if you serve the cheesecake bites hot.

Adding ice cream on top will create a perfect contrast between the hot, crispy cheesecake and the cold, melting ice cream.

Also, adding ice cream gives you countless possible combinations, as there are so many flavors to choose from.

Whipped cream

Whipped cream is, without a doubt, one of the safest choices, especially if you don’t like to experiment with different flavors.

It is light, creamy, and subtly sweet so it won’t be too overpowering when served with tempura cheesecake.

Sauces

Since tempura cheesecake is quite neutral, so it can easily be topped with your favorite sauce, whether it be strawberry sauce, chocolate sauce, or caramel sauce for some extra toastiness.

Powdered sugar

There is beauty in simplicity, and this is precisely why many people prefer tempura cheesecake.

If you don’t like to add a bit more sweetness without changing the flavor profile, just sprinkle some powdered sugar on top of the cheesecake bites.

How to reheat tempura cheesecake

When reheating tempura cheesecake, you want to be extra careful when it comes to preserving its fluffy texture and moisture, as it can easily become dry and crumbly.

How to reheat tempura cheesecake in the oven

To reheat tempura cheesecake in the oven, preheat your oven to 425°F and place the cheesecake bites on a tray covered with parchment paper.

Sprinkle or spray a little bit of water on top of the cheesecake, which will ensure that the dough remains moist and fluffy on the inside.

Reheat tempura cheesecake pieces for 3 minutes, then remove the tray from the oven and turn them over. Bake them for 3 more minutes to ensure that the outside layer is crispy and golden.

How to reheat tempura cheesecake in the microwave

We only recommend microwaving your tempura cheesecake if it has been properly stored, and hasn’t been left at room temperature for too long.

Microwave the cheesecake pieces for two minutes at high temperature, then take them out and check if the inside of the tempura cheesecake is warm, as well.

It is better to reheat the cheesecake a little bit at a time since microwaving it for too long at a high temperature could turn it into mush.

How to reheat tempura cheesecake in an air fryer

Using an air fryer to reheat your dessert is very similar to using the oven, with the exception of preheating, as many models do not require this step.

Set your air fryer to 425°F (or preheat it if necessary). Add the cheesecake bites sprinkled with some water to retain the moisture.

Reheat the cheesecake for about 3 minutes, then remove the tray and turn the pieces over to ensure they warm up evenly. Let them air fry for another 3 minutes to get a crispy result.

How to store tempura cheesecake

As you already know, any dessert with eggs and cheese should not be left at room temperature for too long, so we recommend either making smaller batches or storing the cheesecake in the fridge or the freezer.

Store in the fridge

Make sure the dessert completely cools down at room temperature before wrapping it in aluminum foil or plastic wrap and storing it in the fridge.

If stored properly, your refrigerated tempura cheesecake should be good for another 5 days.

Store in the freezer

If you don’t think you’ll be craving tempura cheesecake within the next 5 days, it is recommended to freeze the batch.

Make sure to wrap the cooled cheesecake in plastic wrap before placing it into a freezer bag, as this will preserve its freshness and prevent any scents from the freezer from reaching the cheesecake.

You can store the tempura cheesecake in the freezer for 2-3 months, as long as it has been wrapped and sealed properly.

tempura cheesecake recipe

Tempura Cheesecake Recipe

These crispy, deep-fried tempura cheesecake bites will become your favorite guilty pleasure after the very first bite. Learn how to get perfectly crispy-on-the-outside, yet creamy and tender-on-the-inside tempura cheesecake each time with this foolproof recipe, but also how to properly serve, store, and reheat it.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 5 people
Calories 410 kcal
Equipment
  • 1 mixer
  • 1 fork
  • 1 frying pan
  • 1 mixing bowl
Ingredients
  
  • 2 slices cheesecake
  • 1/4 cup rice flour
  • 1/2 cup wheat flour
  • 1/4 cup cornstarch
  • 1/2 tsp baking powder
  • 1 egg
  • 1 cup cold water
  • QB oil (for frying)
  • TT salt
  • TT panko breadcrumbs optional
  • TT ice cream
Instructions
 
  • The first step is to check the cheesecake slices and ensure they aren't too soft. In case they are, you want to pop them in the freezer for an hour (or more, if necessary) before cutting the slices into smaller pieces.
  • Once you've ensured that the cheesecake texture is just right, you want to divide the cheesecake slices into smaller pieces.
    Each slice should be divided into 4-6 smaller pieces, depending on how large you'd like the portions to be.
  • Take a deep pot and heat up the deep-frying oil in it to around 340°F, so that it is hot enough to create a crunchy outside layer on the cheesecake pieces.
  • For your tempura batter, you want to combine all the dry ingredients (except for the panko breadcrumbs), including rice flour, wheat flour, corn starch, a dash of salt, and baking powder in a container.
    Make sure to mix them well before adding one egg and a cup of cold water. We find that soda water makes for a fluffier, airy texture, but you can use regular water, as well.
    Use a fork to mix all the ingredients together, creating a coherent mixture.
  • How will you know if your frying oil is at the right temperature? Simply drop a little bit of the batter into the oil, and if you notice that it is sinking to the bottom of the pan, you should wait a little bit more for the oil to heat up.
    Once the tempura batter pieces aren't sinking but rather floating on the top, you can start frying your cheesecake pieces.
  • Add each cheesecake piece into the batter, making sure to coat it evenly and entirely. Once the cheesecake piece is covered in the tempura mix, dip it into panko breadcrumbs, creating a thin layer.
    Place the coated cheesecake piece into the frying oil and fry it for about 5 minutes, or until it reaches a golden brown color on each side.
    If you're working on a larger batch, you may want to keep the batter in the fridge in between the frying rounds to make sure it stays cold, as this will give you a crispier outer layer.
  • Serve your tempura cheesecake bites on a plate with a scoop of ice cream, some whipped cream, strawberry sauce, chocolate sauce, or some powdered sugar or top if you want to keep it simple.
Nutrition
Calories: 410kcalCarbohydrates: 47gProtein: 7gFat: 21gCholesterol: 95mgFiber: 1gSugar: 34g
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