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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