Tempura Cheesecake Recipe

Name: Tempura Cheesecake
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 2 cheesecake slices; 1⁄2 cup Wheat flour.; 1⁄4 cup Rice flour; 1⁄4 cup Cornstarch; 1⁄2 teaspoon Baking powder,; 1 dash Salt; 1 egg; 1 cup Cold soda water,; Panko breadcrumbs; Vegetable oil; Ice cream

Table of Contents

There are many regular tempura recipes like the banana tempura, but none can compete with the tempura cheesecake. The recipe has been around for a very long time and there are a couple of simple things you have to pay attention to in order to achieve perfection.

What is tempura cheesecake?

Tempura cheesecake is a dessert that’s perfect for any occasion. It’s light, creamy, and sweet—but it’s also packed with the crunchy tempura batter that gives it its name.

It is made with a layer of chocolate cake on the bottom, then a layer of whipped cream on top. The final touch is a layer of tempura batter that’s been drizzled with chocolate or caramel sauce (or some combination of both).

Ingredients

2 cheesecake slices
1⁄2 cup Wheat flour.
1⁄4 cup Rice flour

1⁄4 cup Cornstarch
1⁄2 teaspoon Baking powder,
1 dash Salt

1 egg
1 cup Cold soda water,
Panko breadcrumbs

Vegetable oil
Ice cream

How to make Tempura Cheesecake

To make cutting the cheesecake easier, place the cheesecake in the freezer for a while to harden it up.

Then, when you’re ready to fry it, heat oil in a deep-fryer or a deep pot to 340 degrees Fahrenheit.
To make the tempura mix, sift together the wheat flour, rice flour, corn starch, baking powder, and salt in a container.
Mix together with a fork. Pour in cold soda water and egg. Using a fork, combine the batter to make it lumpy.

To fry the cheesecake bites, heat the oil to 350 degrees F. Once the oil has reached that temperature, dip each piece in the batter and carefully place it in the hot oil.
Fry for 5 to 7 minutes or until golden brown. To keep the batter cold between batches of deep-frying, store it in the freezer between batches.
Serve fried cheesecake bites in bowls with ice cream.

Ways to Enjoy the dish

There are so many ways to enjoy tempura cheesecake. Here are a few of our favorite:

slice of pie on plate beside fork — tempura fried cheesecake

Pair with a cup of coffee and a piece of chocolate cake for an afternoon pick-me-up
Have it with a glass of wine and some fresh fruit for an evening dessert, or pair it with your favorite cocktail for a fun night out on the town

Serve as part of a finger food buffet, where you can mix and match different flavors for a party-perfect spread!

Cooking Tips

When you want to enjoy a delicious and decadent dessert, many options are available. However, not all of them are created equally. Some can be very difficult to make and others need a lot of time and effort to prepare. One thing that separates the good from the bad is the recipe’s quality. When it comes to cooking tempura cheesecake, it should be prepared with care so that you can achieve optimal results every time.

The first step in making is ensuring that the batter is perfectly smooth before adding any ingredients. This will ensure that your cheesecake turns out perfectly every time. After mixing all ingredients together, it should be left for about 10 minutes before baking for best results.

If you want your cake to look like an authentic one, then you need to follow certain steps while preparing this dessert, such as using high-quality butter or cream cheese at least 3 days prior or even longer if possible; using only fresh eggs; using fresh milk instead of condensed milk; using only flour which has been

Storage

Tempura cheesecake is best enjoyed immediately after it is made. You can store your cheesecake in the refrigerator for up to 4 days, but we recommend eating it within a few hours of serving. If you need to refrigerate your cheesecake, we recommend covering it with plastic wrap and then placing this directly into the refrigerator.

Reheating

There are many ways you can reheat your tempura cheesecake so that it stays just as delicious as when you first made it.

Here are some of our favorite methods:

Microwave your cheesecake for about 30 seconds, then remove and allow the cake to cool completely before touching or cutting into it again.
Place cake in a 350-degree oven for 5 minutes on each side (or until warmed through).

Place cake on a baking sheet and bake at 400 degrees for 10 minutes or until warm.

FAQ

When should I Fry Tempura Cheesecake for Maximum Crispiness?

The secret to a crispy tempura cheesecake is to fry it as soon as possible after it comes out of the oven. The best way is to let it sit in the pan for about 5 minutes before transferring it to a cooling rack, where it will cool completely.
If you’re in a rush, though, there are other ways to speed up the process! You can use a paper towel or kitchen towel to blot up any moisture that’s still clinging to the cake before frying—but if you do this before frying your cheesecake instead of after, you won’t get as much crispiness from your tempura cheesecake.
Another option is to slice your cheesecake into rectangles or squares and then fry them in two different pans simultaneously—but again, this isn’t ideal because some parts will cook faster than others.

What is a good Dipping Sauce for Tempura Cheesecake?

I’m sure you’ve seen it before: tempura cheesecake, with a nice crunchy exterior and creamy, melting interior. It’s a little bit like a giant piece of fried cheese that’s been drizzled with honey and yogurt—and it’s pretty amazing. The trick to making this dish the best it can be is to make sure it’s not too greasy. That means no butter-based sauces, like mayonnaise or sour cream. Instead, use light oils like canola or sunflower oil as your base and drizzle in some lemon juice or lemon zest for flavor.

Conclusion

The tempura cheesecake turned out to be quite popular when I served it to my friends at the potluck, but they were all shocked by how it was made. When I told them that the secret was in the batter and showed them how simple it was, their eyes lit up. I gave them each a copy of the recipe, and even though I didn’t hear from them (1-2% failure rate), the ones who did try it said it was delicious.

A few months later, when I saw them out again, they told me it still was one of their favorites and that they’d had people asking for the recipe as well.

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