Tempura Cheesecake Recipe You Should Try

Tempura Cheesecake Recipe You Should Try

If you’re looking for a dish to serve at summer picnics, beach picnics, or other outdoor gatherings, this is the recipe for you. Cornstarch, baking soda, egg, milk powder, sparkling water, and kosher salt are used to make the tempura cheesecake layer. A mixture of egg yolks, cream cheese, sugar, and vanilla extract is spread on top. You can cut the tempura cheese into any shape you want.

The tempura cheesecake recipe is a sweet and creamy treat ideal for any special occasion or no occasion at all. You can prepare this recipe ahead of time or just before your guests arrive at the party. The recipe only takes about an hour to prepare and is sure to please your guests.

What is Tempura Cheesecake

C:\Users\B R A V E R Y\Desktop\istockphoto-1351683651-170667a.jpg

Tempura is a Japanese dish made up of small pieces of fish or vegetables that are coated in a thin batter. The banana slices in this cheesecake are battered and fried before being layered into the cake.

Tempura cheesecake is a completely different experience than regular cheesecake. They taste like warm cream puffs on steroids, which is the best way to describe them. The tempura cheesecake has a crunchy exterior but a soft and creamy interior.

The sweet batter masks the cream cheese flavor, so they’re tangy but not overly cream-cheesy. When my resident cheesecake hater wolfed down a number of them in a short period of time, I knew I had a hit on my hands.

How To Make Tempura Cheesecake:

Watch the above video to understand better how to prepare it

Tempura cheesecake is a light, airy cheesecake made with cornstarch, baking soda, egg, milk powder, sparkling water, and kosher salt that can be topped with strawberry glaze, caramel sauce, or chocolate sauce. It’s quick, simple, delicious, and appropriate for any occasion. Let’s begin making the tempura cheesecake after gathering all of the ingredients.

Ingredients

  • Store-bought cheesecake, 2 slices
  • Wheat flour. 1⁄2 cup
  • Rice flour, 1⁄4 cup
  • Cornstarch, 1⁄4 cup
  • Baking powder, 1⁄2 teaspoon
  • Salt, 1 dash
  • 1 egg (optional)
  • Cold soda water, 1 cup
  • Panko breadcrumbs 
  • Vegetable oil 
  • Ice cream (optional)

Instructions

Step 1:

Cut the cheesecake into smaller pieces. To make cutting the cheesecake easier, place it in the freezer for a few minutes to harden it up.

Step 2:

Heat the oil in a deep fryer or a large pot to 340°F.

Step 3:

In a mixing bowl, combine the wheat flour, rice flour, cornstarch, baking powder, and salt. Use a fork to combine. Pour in the egg and cold soda water. Combine the butter with a fork to make it lumpy.

Step 4:

Drop a small amount of tempura batter into the pot to test the temperature of the oil.

Step 5

Dip the cheesecake pieces into the batter once the oil has reached the proper temperature. If you’re using panko breadcrumbs, coat them in them before placing them in the oil.

Step 6:

Cook for about 5 to 7 minutes. Store the batter in the freezer between batches of frying to keep it cold. Colder batter yields crisper cheesecake bites.

Step 7:

Serve fried cheesecake bites in bowls with ice cream. Have a good time!

Frequently Asked Questions:

What can I make with the leftover cheesecake batter?

If you have any leftover cheesecake batter, you can make some delicious doughnuts with it.

Furthermore, the batter can be kept in the refrigerator for up to two days.

How Long Does Tempura Cheesecake Last?

Fried tempura will keep in the fridge for two to three days if properly stored.

Freezing is the best way to extend the shelf life of fried tempura.

Fried tempura can be frozen for up to three months.

When should I fry Tempura Cheesecake to get the best crispiness?

For maximum crispiness, fry the tempura for about 2-3 minutes.

If the batter is fried for too long, it will absorb too much oil and become greasy.

What is a good Tempura Cheesecake Dipping Sauce?

Soy sauce mixed with rice vinegar makes an excellent tempura dipping sauce.

To make it more savory, add some chili oil.

Why does my cheesecake crumble when I fry it?

It’s possible that the batter isn’t thick enough.

The batter should be thick, but liquid enough to coat the cheesecake slices.

It’s also possible that you didn’t properly chill it before frying.

Before frying, chill the batter-coated cheesecake slices in the fridge for at least 30 minutes.

Keep in mind that cooling will help them hold together better when fried.

Tempura Cheesecake Recipe You Should Try

Tempura cheesecake is a delectable and unique dish that is suitable for any occasion.

By following these simple guidelines, you can avoid the most common tempura cheesecake mistakes.

It is critical to pay attention to the details when preparing the ingredients and batter.

You’ll be able to make a delicious and perfectly crispy tempura cheesecake every time with a little practice.

Related Articles:

Bravery Tom

Bravery Tom is the Sureifo24 Blog Owner, an experienced content creator with years of crafting high-quality content across different platforms with a mission to empower others. He also owns other websites: Braverytravel.com, Braverelation.com & Ceceliablog.com. Thanks for your visit.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recent Posts