Tempura Cheesecake Recipe
Tempura cheesecake is a delicious fusion delicacy that mixes the creamy richness of cheesecake with the light, crispy texture of tempura batter. The contrast between the warm, crunchy outside and the cold, creamy cheesecake within produces a distinct and decadent flavor and sensory experience.
Ingredients
- 2 slices Cheesecake, store-bought
- 1/2 cup Wheat flour
- 1/4 cup Rice flour
- 1/4 cup Cornstarch
- 1/2 teaspoon Baking powder
- 1 dash Salt
- 1 Egg, optional
- 1 cup Cold soda water or regular ice water
- Panko breadcrumbs (optional)
- Oil (for deep-frying)
- Ice cream (optional)
Instructions
- Cut cheesecake slices into tiny pieces (approximately 4-6 pieces per slice). If the cheesecake is too soft, place it in the freezer to solidify before attempting to cut it.
- Heat the oil to approximately 340 degrees Fahrenheit in a small, deep pot or a deep fryer.
- Take a medium-sized bowl. Mix the rice flour, wheat flour, baking powder, corn starch, and salt in that bowl to make the tempura mix. Then use a fork to stir well. Now incorporate the egg and the cold soda water. Mix with a fork to make a lumpy batter.
- If you're using a saucepan for frying, verify the oil temperature by dropping a small amount of tempura batter into it. It should dip slightly below the surface before rising. It is not hot enough if it sinks too far to the bottom before rising again.
- Once the oil has reached the right temperature, dip the cheesecake pieces into the batter. Next, if you're using panko breadcrumbs, gently coat them before dropping them into the oil. Fry for five to seven minutes. To keep the batter cool in between frying batches, make sure to store it in the freezer. The cooler the batter, the crispier the cheesecake bites will be.
- Place the fried cheesecake pieces in bowls, and feel free to top each with an ice cream scoop. Bon Appetit!