Tempura Cheesecake
Tempura Cheesecake is a fusion dessert that marries the creamy, rich texture of traditional cheesecake with the crispy, golden exterior of tempura. Deep-fried to perfection, each bite reveals a delightful contrast of textures, making it a true culinary adventure. A delicious mix of Western and Japanese techniques, this dessert is perfect for those who enjoy trying unique and bold flavor combinations.
Equipment
- Deep fryer or heavy-bottomed pot
- Digital thermometer (to monitor oil temperature)
- Stainless steel spider or slotted spoon (for removing fried pieces)
- Wire cooling rack (to drain fried pieces)
- Long-handled tongs
- Mixing bowls
- Whisk
- Parchment paper
- Chef’s knife
- Cutting board
- Freezer-safe container (for freezing cheesecake portions)
- Measuring cups and spoons
Ingredients
- - **For the Cheesecake Filling:**
- - 16 oz cream cheese full-fat, softened
- - 1/2 cup granulated sugar
- - 2 large eggs
- - 1 tsp vanilla extract
- - 1/4 cup sour cream
- - **For the Tempura Batter:**
- - 1 ⅔ cups all-purpose flour
- - 1 ½ cups cornstarch
- - 2 cups club soda ice-cold
Instructions
- **Prepare the Cheesecake Base:**
- In a bowl, mix cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla extract and sour cream. Mix until fully combined. Pour the mixture into a prepared baking pan and freeze for at least 2 hours to firm up.
- **Make the Tempura Batter:**
- In a separate bowl, combine flour and cornstarch. Slowly add the ice-cold club soda and mix gently until the batter is just combined—avoid overmixing to keep it light and airy.
- **Cut the Cheesecake:**
- Once the cheesecake is firm, cut it into 1-inch cubes or rectangles. Be sure each piece is stable and holds its shape.
- **Coat the Cheesecake in Tempura Batter:**
- Dip each cheesecake piece into the tempura batter, ensuring it is fully coated. Let excess batter drip off.
- **Deep Fry the Cheesecake:**
- Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Carefully place the battered cheesecake pieces into the hot oil. Fry for 30-45 seconds until golden brown and crispy. Use a slotted spoon to remove the pieces and place them on a wire rack to drain.
- **Serving and Presentation:**
- Serve the tempura cheesecake immediately while still warm. Optionally, dust with powdered sugar, or top with fresh seasonal berries, caramel sauce, or matcha glaze for a unique twist.
Notes
- **Oil Selection:** For frying, choose neutral oils like vegetable, canola, or peanut oil, which can maintain the correct temperature without adding extra flavors.
- **Freezing Tips:** Ensure the cheesecake pieces are well-frozen before dipping in batter, as this will help them maintain their shape during frying.
- **Serving Ideas:** Pair with a classic soy sauce drizzle for a savory twist, or with caramel sauce for a sweet contrast.
- **Freezing Tips:** Ensure the cheesecake pieces are well-frozen before dipping in batter, as this will help them maintain their shape during frying.
- **Serving Ideas:** Pair with a classic soy sauce drizzle for a savory twist, or with caramel sauce for a sweet contrast.