Tempura Cheesecake

This Tempura Cheesecake is out of this world because it is crisp on the exterior and creamy on the inside. It will be nearly difficult for you to say no to this delicious individual fried treat that is created with your preferred frozen or leftover cheesecake.

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Why You’ll Love This Tempura Cheesecake Recipe:

  • You won’t believe how easy it is to create these delicious cheesecake bites at home once you see the recipe. Serve these at your upcoming get-together, and see how quickly they are consumed.
  • After just one mouthful, a slice of tempura cheesecake will quickly take the position of a traditional cheesecake atop your list of desserts that you feel bad about eating.
  • When you need something sweet and light to amaze your visitors or satisfy your sweet tooth, this cheesecake is a simple and quick answer. It takes no longer than 30 minutes to create, so it is a quick and easy alternative when you need something sweet and light.

Is Tempura The Same As Fried?

The batter that is used to prepare tempura sets it apart from other types of “traditional” fried food, and this is what makes it stand out. Instead of bread crumbs, flour, egg, and cold water are used to make tempura. You may also add spices and a variety of other forms of starch if you choose.

What Kind Of Cream Cheese Is Best For Cheesecake?

Cream cheese; more specifically, cream cheese with the full amount of fat. When it comes to cheesecake, this is not the time to be cheap. The majority of cheesecake recipes call for either heavy cream or sour cream; either one will accomplish the job of smoothing out the grainy consistency of the cheese and providing some moisture to the final product.

What’s The Difference Between Tempura And Regular Batter?

Because the tempura batter we’re employing does not include breadcrumbs and uses a far lower amount of oil than other frying batters, you’ll be able to enjoy the trademark crispiness of tempura together with its characteristic airiness.

What Ingredients To Tempura Cheesecake?

  • Cheesecake: This recipe is adaptable to use with any cheesecake, whether handmade or purchased from a supermarket. However, given that it will serve as the foundation of the dessert, you should make sure that it is delicious on its own. You could also use leftover cheesecake from your kitchen, sliced into bite-size pieces. This would make for some amazing cheesecake bites if they were fried. Making sure the cheesecake has a sufficient amount of time in the freezer is the single most important step in the preparation process. For it to withstand the oil that is boiling, it must be extremely frozen and solid.
  • Flour: In my recipe, I make the coating using regular flour that can be used for anything. The majority of tempura batters call for wheat flour. You don’t have to purchase the specialized tempura mix that is sold at the grocery store, but you may if you want to. This flour often has less gluten than other flours, which results in a lighter overall texture; in certain cases, baking powder is also included. Cornstarch or rice flour can be used for wheat flour in recipes if the elimination of gluten is the goal. You will still end up with a beautiful covering.
  • Ice Water: The crispiest coating can be achieved by using a cold tempura batter. To do this, make sure that your combination contains ice water.
  • When the batter is warm or at room temperature, it has a greater ability to soak up oil throughout the frying process. Your tempura cheesecake will thus turn out to be a soggy disaster in the end.
  • Egg: The egg is a versatile component that is frequently used in breading and frying processes. It also acts as a binder in the batter for your tempura cheesecake. The batter for the tempura should have a ratio of one part liquid (water or egg) to one part flour.
  • Oil: When making a deep-fried cheesecake, you should choose an oil that is neutral in flavor and has a high smoke point. Canola oil and vegetable oil are therefore the ones that are used the most frequently. Traditionally, while making tempura, Japanese chefs would cook the batter in tea seed oil or sesame oil. Because of the crispiness and airiness that these oils impart to the tempura, some specialist businesses continue to utilize them. This recipe calls for vegetable oil, which I’ve chosen to use because it’s readily available, not to mention inexpensive.
Tempura Cheesecake
Tempura Cheesecake

How To Make Tempura Cheesecake?

  1. First things first, check to see if the cheesecake slices are completely solid. Put them in the freezer if they aren’t already, and leave them there until they are.
  2. Either a deep fryer or a saucepan on the stove should have vegetable oil poured into it. Next, bring the temperature up to 340 degrees Fahrenheit.
  3. While the oil is getting hot, get a mixing dish ready by adding the flour, egg, and water to it. Mix them in a low-key manner using a fork or chopsticks.
  4. Also, be careful not to overmix the ingredients! Additionally, make an effort to keep the batter as cool as you can.
  5. Take one slice of cheesecake and coat it completely on both sides by dipping it into the batter. Remove any extra batter by shaking the piece gently, and avoid dipping it again.
  6. Repeat the process with the remaining pieces immediately before you cook each of them in individual batches.
  7. Fry one or two pieces of cheesecake in the oil for five to seven minutes. Add one or two cheesecake pieces. When the outside reaches a golden brown color, they are ready to eat.
  8. The capacity of your cooker or fryer dictates the maximum number of pieces that may be cooked at once. Fry the cheesecake in batches so that it doesn’t get too crowded in the oil and so that the temperature doesn’t drop too much.
  9. Take the cheesecake out of the fryer and allow it to drain for a minute or so on a rack or a paper towel. After that, if you like, you may dust the slices with powdered sugar before serving them.
  10. Delight in a cheesecake that has been perfectly fried!

Note:(Do not put the cheesecake in the pan until the oil has reached the appropriate temperature.)

Recipe Tips:

  • Produce in Succinct Amounts: Working in small batches is another strategy for avoiding the production of gluten and the chewiness it causes. In this method, the battery won’t be left sitting around while the first few batches of tempura are being prepared.
  • Avoid Over-Mixing: In addition to that, take care not to overmix the batter. Because mixing encourages the formation of gluten strands (similar to the action of kneading bread), you should work the batter as little as possible. Chopsticks are traditionally used by Japanese cooks to stir the batter, and they just give it a quick stir for a few minutes at a time. This results in certain lumps, which contribute to the fried tempura achieving its signature texture.
  • Use Ice: To prevent the batter from soaking up oil while it is being fried, the mixture should be kept at a very cool temperature. You may do this by using ice in the batter along with the water in the recipe. Alternately, you may lay a basin of ice below the bowl in which you are mixing the batter; this will assist to keep the batter cool.
  • Breadcrumbs Should Not Be Used: Flour, and never breadcrumbs, is what’s used to make the batter for tempura. However, breadcrumbs, known in Japan as “panko,” are exclusively used in certain culinary preparations by Japanese chefs. “Furai” is the Japanese word for foods that use breadcrumbs, and these dishes are often Japanese adaptations of western cuisine.
  • Take Steps to Regulate the Temperature: One of the most important aspects of making delicious tempura is ensuring that the frying oil is kept at the ideal temperature throughout the cooking process. In general, you want the temperature of the oil to be between 320 and 350 degrees Fahrenheit (160 and 180 degrees Celsius). It is recommended that you use a deep fryer to keep the temperature at this level. If, on the other hand, you are just frying in a pot on the stove, you might think about using a thermometer.

Can Make This Tempura Cheesecake Ahead Of Time?

To achieve the crispiest coating possible, you should activate the gluten in your batter as little as possible. Bread’s distinctively toothsome chewiness can be attributed to a protein found in wheat called gluten. However, for a deep-fried tempura cheesecake, you want the cheesecake to have a crunch rather than a chew. Create sure to wait until the very last second to make the batter so that you may avoid the formation of gluten threads. In this method, there won’t be time for the gluten to become active.

Tempura Cheesecake
Tempura Cheesecake

What To Serve With Tempura Cheesecake?

You may serve this Tempura Cheesecake with ice cream, which is the perfect accompaniment for a warm dessert. Here are some serving suggestions that you may like to try: You may serve these sliders with anything you desire, but for a full dinner, we often include the following, ideas:

What Can I Use Leftover Tempura Cheesecake Batter For?

Swirl the remaining Tempura Cheesecake batter into baked products such as banana bread, pumpkin bread, and brownies when you are at a loss for what to do with the batter and don’t know what else to do with it.

Why Does My Tempura Cheesecake Fall Apart?

  • It’s possible that the batter has to be made a little bit thicker.
  • The mixture should be rather thick, but it should still include enough liquid to adequately cover the cheesecake pieces.
  • It’s also possible that you didn’t thoroughly refrigerate it before reheating it, which might cause the problem.
  • Be careful to place the cheesecake slices that have been covered in batter in the refrigerator for at least half an hour before frying them.
  • Keep in mind that allowing them to cool first will help them stay together better after being cooked.

How Do You Store Leftover Tempura Cheesecake In The Fridge?

Your remaining tempura cheesecake will keep for three days in the refrigerator if it is wrapped in plastic and stored there. It will keep for five days if you store it in an airtight container, so make sure you have one handy. It is recommended that you refrigerate any remaining tempura cheesecake if you intend to consume it within a short amount of time.

How To Freeze Cooked Tempura Cheesecake?

You may either leave the tempura cheesecake whole or cut it into several smaller chunks to serve. Position the tempura cheesecake on a circular piece of cardboard. First, securely cover it in plastic wrap, and then in foil. Freeze for up to a month to achieve maximum taste, but no more than two months.

How To Reheat Cooked Tempura Cheesecake?

  • In The Oven:

 Tempura cheesecake can be reheated if necessary.

  1. Just arrange the slices in a single layer on a baking sheet, and bake them in an oven preheated to 350 degrees for 5 to 8 minutes, or until they are well cooked.
  2. Although the tempura batter won’t be as s crunchy as it was when the cheesecake was originally cooked, the meal will still taste great.
  3. However, after being warmed, the cake will be more prone to falling apart, so take care not to touch it too roughly.
  • In The Microwave:
  1. We will only recommend microwaving your tempura cheesecake if it has been stored correctly and hasn’t been allowed to sit out at room temperature for an excessive amount of time.
  2. After heating the cheesecake pieces in the microwave for two minutes at high temperature, remove them and determine whether or not the interior of the tempura cheesecake is also warm.
Tempura Cheesecake
Tempura Cheesecake

FAQ Section

When should I Fry Tempura Cheesecake for Maximum Crispiness?

The optimal amount of time to cook the tempura to get the highest level of crispiness is two to three minutes. If you fry the batter for a longer period, it will start to absorb an excessive amount of oil, which will cause it to become greasy.

What is a good Dipping Sauce for Tempura Cheesecake?

A combination of soy sauce and rice vinegar makes an excellent dipping sauce for tempura. To give it more flavor, you may also incorporate some chile oil.

Can You Eat Cheesecake That’s Been Left Out Overnight?

It is not a good idea at all to leave your cheesecake out at room temperature overnight since it will spoil. After they have been out of the refrigerator for no more than six hours, these cheesecakes need to be kept in the refrigerator.

What does Tempura Cheesecake Taste Like?

If you’re expecting tempura cheesecake to taste the same as the traditional cheesecake you’re used to, you’re in for a big surprise since the two desserts provide radically distinct experiences. If I have to use words to explain how they taste, I would say that it’s like eating warm cream puffs that have been pumped full of steroids.

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Tempura Cheesecake Nutrition Facts

  • Calories 246
  • Total Fat 9g
  • Saturated Fat 4g
  • Cholesterol 22mg
  • Sodium 180mg
  • Potassium 0mg
  • Total Carbohydrate 0g
  • Dietary Fiber 2g
  • Sugars 1g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 0%
  • Iron 0%

Nutrition Facts Source: Source

Tempura Cheesecake

Difficulty:BeginnerPrep time: 5 minutesCook time: 15 minutesRest time: 5 minutesTotal time: 25 minutesServings:4 servingsCalories:246 kcal Best Season:Available

Description

This Tempura Cheesecake is out of this world because it is crisp on the exterior and creamy on the inside. It will be nearly difficult for you to say no to this delicious individual fried treat that is created with your preferred frozen or leftover cheesecake.

Ingredients

  • For batter:

  • For frying and serving:

Instructions

  1. First things first, check to see if the cheesecake slices are completely solid. Put them in the freezer if they aren’t already, and leave them there until they are.
  2. Either a deep fryer or a saucepan on the stove should have vegetable oil poured into it. Next, bring the temperature up to 340 degrees Fahrenheit.
  3. While the oil is getting hot, get a mixing dish ready by adding the flour, egg, and water to it. Mix them in a low-key manner using a fork or chopsticks.
  4. Also, be careful not to overmix the ingredients! Additionally, make an effort to keep the batter as cool as you can.
  5. Take one slice of cheesecake and coat it completely on both sides by dipping it into the batter. Remove any extra batter by shaking the piece gently, and avoid dipping it again.
  6. Repeat the process with the remaining pieces immediately before you cook each of them in individual batches.
  7. Fry one or two pieces of cheesecake in the oil for five to seven minutes. Add one or two cheesecake pieces. When the outside reaches a golden brown color, they are ready to eat.
  8. The capacity of your cooker or fryer dictates the maximum number of pieces that may be cooked at once. Fry the cheesecake in batches so that it doesn’t get too crowded in the oil and so that the temperature doesn’t drop too much.
  9. Take the cheesecake out of the fryer and allow it to drain for a minute or so on a rack or a paper towel. After that, if you like, you may dust the slices with powdered sugar before serving them.
  10. Delight in a cheesecake that has been perfectly fried!

Notes

  • Produce in Succinct Amounts: Working in small batches is another strategy for avoiding the production of gluten and the chewiness it causes. In this method, the battery won’t be left sitting around while the first few batches of tempura are being prepared.
  • Avoid Over-Mixing: In addition to that, take care not to overmix the batter. Because mixing encourages the formation of gluten strands (similar to the action of kneading bread), you should work the batter as little as possible. Chopsticks are traditionally used by Japanese cooks to stir the batter, and they just give it a quick stir for a few minutes at a time. This results in certain lumps, which contribute to the fried tempura achieving its signature texture.
  • Use Ice: To prevent the batter from soaking up oil while it is being fried, the mixture should be kept at a very cool temperature. You may do this by using ice in the batter along with the water in the recipe. Alternately, you may lay a basin of ice below the bowl in which you are mixing the batter; this will assist to keep the batter cool.
  • Breadcrumbs Should Not Be Used: Flour, and never breadcrumbs, is what’s used to make the batter for tempura. However, breadcrumbs, known in Japan as “panko,” are exclusively used in certain culinary preparations by Japanese chefs. “Furai” is the Japanese word for foods that use breadcrumbs, and these dishes are often Japanese adaptations of western cuisine.
  • Take Steps to Regulate the Temperature: One of the most important aspects of making delicious tempura is ensuring that the frying oil is kept at the ideal temperature throughout the cooking process. In general, you want the temperature of the oil to be between 320 and 350 degrees Fahrenheit (160 and 180 degrees Celsius). It is recommended that you use a deep fryer to keep the temperature at this level. If, on the other hand, you are just frying in a pot on the stove, you might think about using a thermometer.
Nutrition Facts

Servings 4


Amount Per Serving
Calories 246
% Daily Value *
Total Fat 9g14%
Saturated Fat 9g45%
Trans Fat 0g
Cholesterol 22mg8%
Sodium 180mg8%
Potassium 0mg
Total Carbohydrate 0g
Dietary Fiber 2g8%
Sugars 1g
Protein 4g8%

Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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