Tempura Cheesecake
Tempura cheesecake is a type of deep-fried cheesecake. The "tempura" part refers to a specific type of batter that produces a light crispy texture when it is deep-fried. This batter is made from simple ingredients including flour, eggs, and ice-cold water.
Servings: 36
Equipment
- 9-inch springform cake pan
- Non-stick cooking spray and baking paper
- Mixing bowls
- Electric hand or stand mixer
- Rubber or silicone spatula
- Whisk
- Deep fryer or large pot
- Spider or slotted spoon
- Paper or kitchen towel
Ingredients
Ingredients for the baked cheesecake
- 13 ounces cream cheese softened
- 3/4 cups fine sugar
- 2 teaspoons vanilla extract
- 3 large eggs room temperature
- 1 cup heavy cream
- 1/3 cup cake flour
Ingredients for the sweet tempura batter
- 3.5 ounces cake flour
- pinch of salt
- 1 tablespoon fine sugar
- 1 teaspoon of vanilla extract
- 1 cup water ice cold
- Oil for frying
Instructions
- First, preheat your oven to 350°F (180°C). Then, grease a 9-inch springform cake pan with non-stick cooking spray. You can also line the bottom of the cake pan with non-stick baking paper for extra protection.
- Combine the cream cheese, sugar, and vanilla extract together in a large mixing bowl and cream them until they become light and fluffy. Next, add in one egg at a time, mixing well after adding each egg.
- Finally, add the heavy cream and flour. Make sure to beat the mixture until it is smooth and until the ingredients are just combined.
- Now, pour the cheesecake batter into the lined cake pan. Then, bake it in your preheated oven for 45-60 minutes or until it has set in the middle. When only 1 to 2-inches of the cake jiggles, the cheesecake is fully baked.
- Then, allow the cheesecake to cool in a switched-off oven for an hour. Remove it and cool it at room temperature for another hour. And finally, wrap the entire cake pan and allow the cake to be set in the fridge overnight.
- Once the cheesecake has fully set in the fridge, remove it from the pan and place it on a cutting board. Then, using a sharp chef's knife, portion the cheesecake into the desired portion size. We like to make 2-inch blocks.
- Then, place the blocks onto a lined baking sheet and place it back into the fridge for an hour or so. You can also freeze the blocks completely to fry later.
- Make the tempura batter only once you are ready to coat and deep-fry the cheesecake bites.
- Combine the flour, salt, and sugar in a large mixing bowl, Then, add the vanilla essence and 3/4 of the ice water. Whisk the mixture until it is completely smooth and lump-free.
- Adjust the consistency by adding more water if needed. The batter shouldn't be too runny. If it is it will not stick to the cheesecake bites.
- Preheat the oil to 350°F (180°C). Then, dip each cheesecake portion into the tempura batter and immediately place it into the preheated frying oil. Allow the pieces to fry for about a minute or two or until the batter has become golden brown and crispy.
- Repeat this process working in small batches. When removing the cheesecake bites from the oil, drain them on a kitchen towel.
Notes
Tips and Tricks for Making Tempura-fried Cheesecake
It is incredibly important that you use ice-cold water to make the tempura batter. The icy water helps slow down the formation of gluten strands. If there is too much gluten, it will create a very dense batter that won't be light and airy, like tempura batters should be.You can also buy a cheesecake cake mix to speed up the process, or simply buy a pre-made cheesecake. Just make sure that it is baked to ensure it doesn't completely melt in the fryer.
You can serve these tempura-fried cheesecake bites with a wide variety of dipping sauces. We have loads of recipes on our site, so make sure to go have a look!
