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Tempura cheesecake served with sauces and ice cream

Name: Tempura Cheesecake

Summary: Tempura cheesecake is a crispy, golden twist on a classic dessert. Frozen cheesecake cubes are dipped in a light Japanese tempura batter, deep-fried to perfection, and served warm with a chilled creamy center. It’s a delightful fusion of textures and flavors—perfect for impressing guests or indulging in a gourmet treat at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Dessert
Cuisine: Japanese-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • For the cheesecake:
  • 6 –8 ounces of New York-style or Japanese cotton cheesecake frozen and cut into 1–2 inch cubes
  • For the tempura batter:
  • ½ cup all-purpose flour
  • ¼ cup cornstarch or rice flour
  • ½ teaspoon baking powder
  • 1 large egg cold
  • ¾ cup ice-cold water or soda water
  • Optional: ½ tsp vanilla extract 1 tbsp sugar (for sweet variation)
  • For frying:
  • Vegetable canola, or sunflower oil (enough to fill pan 2–3 inches)
  • Optional toppings:
  • Powdered sugar
  • Chocolate or caramel sauce
  • Fruit compote
  • Ice cream or whipped cream

Equipment

  • Equipment:
  • Sharp knife
  • Cutting board
  • Baking tray
  • Parchment paper
  • Deep fryer or heavy-bottomed saucepan
  • Cooking thermometer
  • Mixing bowls
  • Whisk or chopsticks
  • Slotted spoon or spider strainer
  • Paper towels or wire rack

Method
 

  1. Instructions:
  2. Freeze Cheesecake:
  3. Cut cheesecake into cubes and freeze solid for at least 2 hours or overnight.
  4. Prepare Tempura Batter:
  5. In a bowl, mix flour, cornstarch, and baking powder. In a separate bowl, whisk cold egg with ice water. Combine wet and dry ingredients quickly—do not overmix.
  6. Heat Oil:
  7. Preheat oil to 350°F (175°C). Use a thermometer to ensure steady temperature.
  8. Dip and Fry:
  9. Coat each frozen cheesecake cube in the batter and gently lower into hot oil. Fry for 1–2 minutes until golden and crispy.
  10. Drain and Serve:
  11. Remove from oil and place on paper towels. Let rest briefly, then plate with your choice of toppings.

Notes

Notes:
Keep batter cold by placing the bowl over an ice bath.
Fry in small batches to maintain oil temperature.
Cheesecake must be fully frozen to prevent melting during frying.