Hey there, fellow food enthusiasts! Today, we’re diving into a recipe that might just change the way you think about dessert: the tempura cheesecake recipe. Yes, you read that right—a crispy, golden twist on the creamy classic. So, buckle up as we embark on this delicious culinary ride!
Tempura Cheesecake Recipe Overview
- Course: Dessert
- Cuisine: Fusion
- Total Servings: 8
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Equipment Needed
Before we jump into the magic of mixing and frying, let’s ensure we have all the necessary tools. For this scrumptious tempura cheesecake recipe, you’ll need:
- Mixing bowls
- Whisk
- Springform pan
- Deep fryer or large, heavy-bottomed pot
- Parchment paper
- Slotted spoon
Ingredients for Tempura Cheesecake Recipe
| Ingredient | Quantity |
|---|---|
| Cream cheese | 16 oz |
| Granulated sugar | 1 cup |
| Eggs | 3 large |
| Vanilla extract | 2 tsp |
| All-purpose flour | 3 cups |
| Ice water | 1.5 cups |
| Baking powder | 1 tsp |
| Powdered sugar | For dusting |
| Oil for frying | As needed |
Step by Step Instructions
Making the Cheesecake
- Preheat your oven to 325°F (163°C). Line the bottom of your springform pan with parchment paper for easy cheesecake removal.
- Using a mixer, beat the cream cheese until it’s smooth. Mix in the sugar and vanilla extract until everything is well mixed.
- Add the eggs one at a time and beat just long enough to mix each one in.
- Put the mix into the pan that has already been heated up. Spread the top out with a spoon.
- Bake for about 45 minutes or until set and slightly golden. Allow to cool completely, then freeze for at least 4 hours.
“Freezing the cheesecake makes it easier to handle during the frying process.”
Preparing the Tempura Batter
- Combine flour and baking powder in a large bowl.
- Add ice water to the flour mixture and stir until just combined; the batter should be a bit lumpy.
- A deep fryer or large pot with oil should be heated to 375°F (190°C).
Frying the Cheesecake
- Cut the frozen cheesecake into wedges.
- Dip each piece into the tempura batter, ensuring it is completely coated.
- Carefully lower the coated cheesecake into the hot oil. About 4 minutes of frying until golden brown.
- With a slotted spoon, take them out and let them drain on paper towels. Dust with powdered sugar before serving.
“The contrast between the crispy exterior and creamy interior is what makes tempura cheesecake so irresistible.”
Additional Tips for Perfect Tempura Cheesecake
- Ensure the oil is hot enough before frying to prevent the cheesecake from absorbing too much oil.
- Serve immediately after frying for the best texture.
Best Served With
Tempura cheesecake pairs wonderfully with:
- A drizzle of raspberry coulis
- A scoop of vanilla ice cream
These add a refreshing touch to the rich and indulgent dessert.
Nutrition in Tempura Cheesecake Recipe
| Nutrient | Amount per Serving |
|---|---|
| Calories | 580 kcal |
| Total Fat | 38 g |
| Cholesterol | 150 mg |
| Sodium | 340 mg |
| Total Carbs | 52 g |
| Dietary Fiber | 1 g |
| Sugars | 30 g |
| Protein | 8 g |
Approximations only. Actual nutritional values may vary based on exact ingredients used.
What Makes Tempura Cheesecake So Delicious
The delightful crunch of the tempura batter combined with the rich, creamy cheesecake creates a mouthwatering contrast. It’s a dessert that stands out at any gathering, blending familiar flavors in an unexpectedly delightful way.
FAQs about Tempura Cheesecake Recipe
What is the best oil for frying?
For frying tempura cheesecake, neutral oils like canola or vegetable oil are ideal as they have a high smoke point and mild flavor.
Can I make tempura cheesecake ahead of time?
Yes! Prepare the cheesecake and freeze it. Just fry before serving to keep the batter crispy.
What if I don’t have a deep fryer?
A heavy-bottomed pot works just as well. Just be sure to use a thermometer to keep the oil at the right temperature.
Are there any alternatives to cream cheese?
You could use mascarpone for a slightly different flavor profile, though it’s less traditional.
How do I ensure my cheesecake doesn’t crack?
Avoid overmixing the batter, and make sure your ingredients are at room temperature to ensure an even mix without overbeating.
Conclusion
This tempura cheesecake recipe is more than just a dessert; it’s a showstopper, perfect for impressing guests or treating yourself to something uniquely delicious. Please attempt it and inform us of your thoughts!
We’d love to hear your thoughts, experiences, or any tweaks you made to the recipe!
Check out some more delicious dessert recipes:
- Panocha Recipe: A Sweet Delight
- Fricassee Cake Recipe
- Bala Baiana Recipe: A Taste of Brazil
- Rachael Ray Chocolate Chip Banana Bread Recipe
- Starbucks Banana Chocolate Chip Bread Recipe
- Filipino Banana Bread Recipe
Tempura Cheesecake Recipe
Equipment
- Mixing bowls
- Whisk
- Springform pan
- Deep fryer or large, heavy-bottomed pot
- Parchment paper
- Slotted spoon
Ingredients
- 16 oz Cream cheese
- 1 cup Granulated sugar
- 3 large Eggs
- 2 tsp Vanilla extract
- 3 cups All-purpose flour
- 1.5 cups Ice water
- 1 tsp Baking powder
- Powdered sugar for dusting
- Oil for frying as needed
Instructions
Making the Cheesecake
- Preheat your oven to 325°F (163°C). Line the bottom of your springform pan with parchment paper for easy cheesecake removal.
- Using a mixer, beat the cream cheese until it’s smooth. Mix in the sugar and vanilla extract until everything is well mixed.
- Add the eggs one at a time and beat just long enough to mix each one in.
- Put the mix into the pan that has already been heated up. Spread the top out with a spoon.
- Bake for about 45 minutes or until set and slightly golden. Allow to cool completely, then freeze for at least 4 hours.
Preparing the Tempura Batter
- Combine flour and baking powder in a large bowl.
- Add ice water to the flour mixture and stir until just combined; the batter should be a bit lumpy.
- A deep fryer or large pot with oil should be heated to 375°F (190°C).
Frying the Cheesecake
- Cut the frozen cheesecake into wedges.
- Dip each piece into the tempura batter, ensuring it is completely coated.
- Carefully lower the coated cheesecake into the hot oil. About 4 minutes of frying until golden brown.
- With a slotted spoon, take them out and let them drain on paper towels. Dust with powdered sugar before serving.
Notes
- Ensure the oil is hot enough before frying to prevent the cheesecake from absorbing too much oil.
- Serve immediately after frying for the best texture.
