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what is tempura cheesecake
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Tempura Cheesecake

A unique dessert combining the creamy richness of cheesecake with a crispy tempura coating, providing a delightful contrast of textures and flavors. Perfect for impressing guests or satisfying your sweet cravings.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cheesecake Base:
  • 1 ready-made 8-inch cheesecake or homemade cheesecake, chilled overnight
  • For the Tempura Batter:
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup ice-cold water
  • 1 egg lightly beaten
  • 1 tbsp vegetable oil
  • For Frying:
  • Vegetable oil or canola oil about 4 cups
  • For Serving:
  • Powdered sugar for dusting
  • Honey or maple syrup
  • Fresh berries strawberries, raspberries, blueberries
  • Vanilla ice cream optional
  • Chocolate sauce optional
  • Caramel sauce optional

Equipment

  • Deep, heavy-bottomed pot
  • Thermometer
  • Large bowl
  • Parchment paper
  • Slotted spoon

Method
 

  1. Prepare the Cheesecake: Cut the cheesecake into 2-inch squares or triangles. Freeze the pieces for at least 2 hours or overnight.
  2. Make the Tempura Batter: In a bowl, whisk together the dry ingredients. Add the ice-cold water, beaten egg, and oil, whisking until just combined. Avoid over-mixing.
  3. Fry the Tempura Cheesecake: Heat oil to 350°F (175°C). Dip frozen cheesecake pieces into the batter and fry in small batches for 60-90 seconds until golden brown. Drain excess oil on paper towels.

Notes

Make ahead: Freeze cheesecake pieces up to a week in advance.
Topping variations: Try matcha powder, melted chocolate, or a cinnamon sugar coating for different flavors.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F for 3-5 minutes to restore crispiness.