Tempura Cheesecake is the ultimate fusion of two of the world’s favorite desserts – cheesecake and tempura. This delicious and unique recipe combines the creamy sweetness of cheesecake with the crunchy texture of tempura to create a truly mouth-watering treat. The combination of flavors and textures creates an unforgettable dessert experience that is sure to please even the pickiest eaters.
This recipe is surprisingly easy to make, requiring only a few simple ingredients and just 30 minutes of your time. Store-bought cheesecake serves as the base, while wheat flour, rice flour, cornstarch, baking powder, salt and soda water come together to form a batter perfect for frying in hot oil. Panko breadcrumbs are then added for an extra crunchy texture and a sprinkle of vegetable oil seals in all the flavor. The result is a delicious dish that’s sure to be a hit at any dinner party or family gathering.
The best part about Tempura Cheesecake is that it offers something for everyone – from those who prefer their desserts on the sweeter side, to those who prefer savory treats. It also makes for a great presentation piece when plated alongside fruits or other sweet side dishes. For an extra bit of indulgence, serve with scoops of ice cream or dollops of cream cheese frosting for an even richer flavor profile!
So why not give this delectable dessert a try? Tempura Cheesecake is sure to become your go-to recipe whenever you need something special to impress your friends and family!
Ingredients Overview For Tempura Cheesecake
Store Bought Cheesecake
Store bought cheesecake is the perfect choice for this Tempura Cheesecake recipe because it is already pre-cooked and has a creamy, sweet flavor that pairs beautifully with the tempura batter. The slices can also be easily cut into small portions to ensure that each bite of tempura-crusted cheesecake contains a generous amount of creamy goodness. Store bought cheesecakes are typically made with quality ingredients such as cream cheese, butter, eggs, and sugar which guarantee a delicious result every time. Plus, they are much more convenient than making your own from scratch!
Using store bought cheesecake in this recipe offers many benefits. Not only does it save time and reduce mess since you don’t have to make your own cheesecake, but it also makes sure that all your flavors come together perfectly in each bite. The sweetness of the pre-made cheesecake serves as a wonderful contrast to the savory crunch of the tempura batter while at the same time adding moisture to ensure that your Tempura Cheesecake bites remain tender and juicy inside. Adding panko breadcrumbs gives an extra crunchy texture and helps seal in all of the flavor for even more deliciousness in each bite.
Store bought cheesecakes have been pre-baked and tested for quality so you can trust that they will turn out delicious every time you use them in your recipes. Thus, store bought cheesecake slices are an ideal choice to make this Tempura Cheesecake recipe perfect every single time!
Wheat Flour & Rice Flour
Wheat flour and rice flour are two key ingredients in this recipe. Both are used to make the tempura batter, which not only gives the Tempura Cheesecake its crunchy texture but also adds a subtle nutty flavor that pairs perfectly with the sweetness of the cheesecake. The wheat flour is responsible for creating a light and crispy tempura batter while the rice flour helps bind it together.
Cornstarch, Baking Powder & Salt
The addition of cornstarch, baking powder and salt to the tempura batter enhances both its flavor and texture. Cornstarch and baking powder help create a light and airy tempura batter while adding salt brings out all of the flavors in each bite-sized morsel of Tempura Cheesecake.
Panko Breadcrumbs & Vegetable Oil
The use of panko breadcrumbs and vegetable oil in this recipe is essential for the perfect crunchy texture. The panko breadcrumbs are mixed into the tempura batter before each slice of cheesecake is dipped and fried in hot oil. This helps create an extra crispiness that seals in all the flavor while also adding a delightful contrast to the creamy sweetness from the cheesecake. To finish off each bite, a sprinkle of vegetable oil ensures that all of these flavors remain inside without compromising on taste or texture!
Ingredients With Measurements
- Store bought cheesecake, 2 slices
- 1 egg (optional)
- Panko breadcrumbs
- Rice flour, 1⁄4 cup
- Wheat flour. 1⁄2 cup
- Cold soda water, 1 cup
- Cornstarch, 1⁄4 cup
- Salt, 1 dash
- Baking powder, 1⁄2 teaspoon
- Vegetable oil
- Ice cream (optional)
Substitutions & Variations
- If you have an allergy or intolerance to wheat flour, you can substitute it with all-purpose gluten free flour.
- If you’re looking for a healthier alternative, try substituting the vegetable oil with coconut oil or your favorite cooking oil.
- For a more indulgent version, switch out the plain cheesecake slices with flavored varieties such as strawberry or blueberry.
- Finally, if you want to give your Tempura Cheesecake an extra kick of flavor and texture, add a sprinkle of sesame seeds or crushed nuts on top!
Instructions For Tempura Cheesecake
- Preheat the oven to 350F (175C).
- Slice the store bought cheesecake into 8 even slices and set aside.
- In a large bowl, mix together the wheat flour, rice flour, cornstarch, baking powder and salt to make the tempura batter.
- Dip each slice of cheesecake in the tempura batter and then coat with panko breadcrumbs.
- In a large skillet or deep fryer, heat up vegetable oil until hot (about 375F/190C).
- Fry each slice of cheesecake for about 2 minutes per side until golden brown and crispy on both sides.
- Transfer them onto a plate lined with a paper towel to drain off any excess oil.
- Serve warm and enjoy!
Storage instructions
This Tempura Cheesecake recipe can last for about 3-4 days in the refrigerator, but it is best enjoyed soon after being cooked. To store the cheesecake, transfer it onto a plate or platter lined with parchment paper and cover with plastic wrap or foil to prevent it from drying out.
If you want to keep it longer, you can freeze the tempura cheesecakes for up to 2 months. Place them on a baking sheet lined with parchment paper and freeze until solid, then transfer them into an airtight container or zip-top bag. Make sure to label your container with the date and contents so that they don’t get forgotten at the back of the freezer.
When reheating the frozen tempura cheesecakes, make sure to preheat your oven for 10 minutes before baking on a low setting (about 275F/140C). This will help ensure that your tempura bites stay crisp without burning. Additionally, keep an eye on them while they are baking as they can quickly go from being perfect crispy bites to being too dry and burnt. Serve your tempura cheesecakes warm and enjoy!
Also Read : Keebler Graham Cracker Crust Cheesecake
Conclusion
These Tempura Cheesecake bites are the perfect sweet treat to satisfy your cravings while also adding a unique crunchy texture that is sure to please everyone’s palates! Best of all, they are so easy to make with store bought cheesecakes and just a few pantry staples like wheat flour and panko breadcrumbs. Try out these delicious Tempura Cheesecake bites today for an indulgent snack or even as a special dessert on your next dinner menu!
