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.

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).

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.