This dish is a harmonious blend of East meets West, where the subtle art of Japanese tempura frying technique lovingly envelopes the creamy, rich decadence of a classic Western cheesecake. It’s an unexpected duo that marries crunch with creaminess and warmth with coolness in a dance of exquisite flavors; it will leave you yearning for more.
Imagine your favorite cheesecake; now picture it lightly embraced by a whisper-thin layer of crispy tempura batter, fried to golden perfection, and then served with a dusting of powdered sugar or a drizzle of your favorite syrup. The result? It is a masterpiece that promises not just a treat for your taste buds but an experience that transcends the ordinary dessert fare. It’s a dessert innovation that boldly goes where few have dared, elevating the humble cheesecake into a sensational spectacle of flavors and textures.
If your interest is piqued and your mouth watering, you’re in for a treat. As someone who delights in exploring unique culinary fusions and sharing them with fellow epicureans, I’ve embarked on a quest to perfect this Tempura Cheesecake recipe, promising a journey filled with tips, tricks, and personal insights to ensure your foray into this gastronomic adventure is as seamless and enjoyable as it can be.
How to make Tempura Cheesecake
Tempura cheesecake is a unique dessert combining Japanese tempura elements with a traditional cheesecake. In this dish, a slice of cheesecake is coated in a light tempura batter and then deep-fried until crispy on the outside while still creamy and indulgent on the inside.
Ingredients
For the Cheesecake:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 (8 oz) packages of cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Tempura Batter:
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup ice-cold water
- Vegetable oil for frying
For Serving (optional):
- Powdered sugar for dusting
- Chocolate syrup or your favorite fruit compote
Instructions:
Preparing the Cheesecake:
- Preheat your oven to 325°F (160°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
- Make the crust by combining graham cracker crumbs with melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared pan.
- Beat the cream cheese in a large bowl on medium speed until smooth. Gradually add granulated sugar and beat until creamy.
- Add the eggs, one at a time, fully incorporating after each addition. Stir in the vanilla extract and sour cream until the mixture is smooth.
- Pour the cheesecake mixture over the crust and spread to even out the surface.
- Bake for 40-45 minutes or until the cheesecake is set but slightly wobbly in the center. Cool to room temperature, then refrigerate for at least 4 hours, or overnight, until fully set.
Preparing the Tempura Cheesecake:
- Slice the chilled cheesecake into 1-inch wide bars.
- Heat vegetable oil in a deep fryer or large, deep skillet to 350°F (175°C). Ensure you have enough oil to submerge the cheesecake bars completely.
- Make the tempura batter by sifting flour, cornstarch, baking powder, and salt in a bowl. Add ice-cold water and gently whisk until combined; a few lumps are okay.
- Dip each cheesecake bar into the batter, ensuring it’s fully coated.
- Fry the bars in batches for about 2-3 minutes or until golden brown, turning once. Do not overcrowd the fryer.
- Drain on paper towels and let cool for a few minutes.
Serving:
- Dust with powdered sugar and serve warm with a drizzle of chocolate syrup or your preferred topping.
Tips for Perfection
- Ice-cold batter: The key to a crispy tempura is using ice-cold water in the batter. This prevents gluten from forming, keeping the batter light and crispy.
- Do not overmix the batter: Overmixing can develop the gluten in the flour, which will result in a tough batter. Mix until just combined.
- Serving immediately: Tempura Cheesecake is best enjoyed warm after frying to experience the perfect contrast of crispy outside and creamy inside.
- Experiment with toppings: While powdered sugar and chocolate syrup are classic, don’t be afraid to try new toppings like caramel sauce, berry compote, or even a dash of sea salt for a sweet and savory twist.
What to serve with
Serving Tempura Cheesecake is an art in itself. With its unique fusion of crispy tempura exterior and creamy cheesecake interior, this extraordinary dessert makes for a memorable end to any meal. To elevate the experience even further, consider pairing it with complements that enhance its flavors and textures.
Beverage Pairings
A. For the Coffee Lovers: A freshly brewed cup of espresso or a strong Americano can be the ideal companion to Tempura Cheesecake. The bitterness of the coffee contrasts beautifully with the sweetness of the cheesecake, cleansing the palate and enhancing the overall flavor profile.
B. Tea Time: A pot of jasmine green tea offers a fragrant, slightly sweet option that complements the lightness of the tempura batter, while a bolder oolong tea stands up to the richness of the cheesecake, balancing the flavors exquisitely.
C. After-Dinner Cocktails: For those looking to end the meal with a spirited note, consider a classic Japanese whisky on the rocks or a sake martini. Both options offer a smooth, refined taste that pairs well with the complexity of the dessert.
Fruit Accompaniments
Adding fresh fruits brings a pop of color to the plate and introduces refreshing, tangy flavors that cut through the richness. Consider:
- Berry Medley: A mix of strawberries, raspberries, and blueberries brings sweetness and acidity, complementing the deep-fried cheesecake wonderfully.
- Citrus Segments: Oranges or grapefruits provide a lively zing that balances the sweetness.
- Exotic Fruits: For a tropical twist, slices of mango, papaya, or a sprinkle of pomegranate seeds add a vibrant, refreshing contrast.
Sauces and Syrups
A well-chosen sauce or syrup can elevate the Tempura Cheesecake from wonderful to unforgettable. Consider drizzling or serving on the side:
- Salted Caramel Sauce: Offers a gooey, sweet-salty experience that pairs brilliantly with the creamy filling.
- Raspberry Coulis: Its bright acidity and fruitiness cut through the richness, offering a palate-cleansing effect.
- Dark Chocolate Ganache: For a decadent touch, a warm, rich chocolate sauce beautifully complements the crispy batter and creamy cheesecake.
Creamy Accents
A dollop of something creamy can enhance the cheesecake’s richness while adding a textural contrast:
- Whipped Cream: Light and airy, it can be flavored with vanilla or citrus zest for an extra layer of taste.
- Mascarpone Cheese: A spoonful on the side adds a luxurious, velvety texture and a subtle tang that pairs beautifully with the dessert’s flavors.
Nutty Crunch:
A small scattering of toasted nuts can introduce a welcome crunch and nutty depth. Choose from:
- Slivered Almonds, Toasted Pecans, or Crushed Pistachios: Their buttery richness adds another layer of complexity to the dish, enhancing both its flavor and aesthetic appeal.
Final Thoughts
In making the perfect serving companions for your Tempura Cheesecake, consider the balance of flavors, textures, and colors on the plate.
More Cheesecake Recipes:
Ingredients
For the Cheesecake:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 (8 oz) packages of cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Tempura Batter:
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup ice-cold water
- Vegetable oil for frying
For Serving (optional):
- Powdered sugar for dusting
- Chocolate syrup or your favorite fruit compote
Instructions
Preparing the Cheesecake:
- Preheat your oven to 325°F (160°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
- Make the crust by combining graham cracker crumbs with melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared pan.
- Beat the cream cheese in a large bowl on medium speed until smooth. Gradually add granulated sugar and beat until creamy.
- Add the eggs, one at a time, fully incorporating after each addition. Stir in the vanilla extract and sour cream until the mixture is smooth.
- Pour the cheesecake mixture over the crust and spread to even out the surface.
- Bake for 40-45 minutes or until the cheesecake is set but slightly wobbly in the center. Cool to room temperature, then refrigerate for at least 4 hours, or overnight, until fully set.
Preparing the Tempura Cheesecake:
- Slice the chilled cheesecake into 1-inch wide bars.
- Heat vegetable oil in a deep fryer or large, deep skillet to 350°F (175°C). Ensure you have enough oil to submerge the cheesecake bars completely.
- Make the tempura batter by sifting flour, cornstarch, baking powder, and salt in a bowl. Add ice-cold water and gently whisk until combined; a few lumps are okay.
- Dip each cheesecake bar into the batter, ensuring it's fully coated.
- Fry the bars in batches for about 2-3 minutes or until golden brown, turning once. Do not overcrowd the fryer.
- Drain on paper towels and let cool for a few minutes.
