Tempura Cheesecake Recipe

4 mins read
Tempura Cheesecake

Tempura Cheesecake is a batter-fried cheesecake that has a crispy and light texture. It is one of the most popular and best-known Japanese desserts. It is made with a deep-fried cake base, which features alternating layers of cream cheese and whipped cream with a topping of tartar sauce. The end result is light, delicate, and flaky.

Some people find this dessert to be too greasy for their tastes, but it is an integral part of many Japanese restaurants in the United States. More recently, this dessert has become popular among bakeries in North America as well.

What is Tempura Cheesecake?

Tempura Cheesecake
Tempura Cheesecake

Tempura Cheesecake is a Japanese treat that consists of a cake batter with an egg yolk, cream cheese and sugar. It’s then fried in a ball form and served with sweet syrup. Often, it’s made as part of the dessert course at Shabbat meals or other celebrations.

In Japanese, Tempura, short for Tempuramu, means “dipped” and Cheesecake, short for Cheesukko, is a layer of melted cheese. It’s often made with cream cheese and sugar as its main ingredients.

How to make Tempura Cheesecake: Recipe

Making Tempura Cheesecake

Ingredients

  • 2 pieces of store-bought cheesecake
  • 1⁄2 cup of Wheat flour
  • 1⁄4 cup of Rice flour
  • 1⁄4 cup of Cornstarch
  • 1⁄2 teaspoon of baking powder
  • 1 pinch of salt
  • Panko breadcrumbs
  • 1 cup of cold soda water
  • Vegetable oil
  • 1 egg (optional)
  • Ice cream (optional)

Instructions

  • Make sure you cut the cheesecake into small portions. This will make it easier to cut and ensure that everyone gets enough to eat.
  • Fry the oil to 340 degrees Fahrenheit in a deep fryer or pot. This will help the batter to become crispier.
  • To make the tempura mix, combine the wheat flour, rice flour, corn starch, baking powder. Pour in the egg and soda water, mix with a fork to make it lumpy.
  • Try out the temperature of the oil by adding some tempura batter. If the batter sizzles, it is ready for frying.
  • After the oil has reached the proper temperature, dip cheesecake pieces into the batter. If you use Japanese breadcrumbs, then turn it in the oil and put it smoothly.
  • Fry the fritters for 5-7 minutes, then store them in the freezer between batches. A stiffer batter will result in crisper pieces of cheesecake.
  • Make the cheesecake in a bowl and serve it with ice cream. Cheers!

Tempura Cheesecake Nutrition Facts

Amount Per Serving (41 Net Carbs Per Serving)

Calories770
Total Fat (51g)78%
Saturated Fat (9g)45%
Trans Fat (0.5g) 
Cholesterol (80mg)27%
Sodium 1(920mg)83%
Total Carbohydrate (44g)15%
Dietary Fiber (3g)11%
Sugars (11g) 
Protein (33g) 

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

See also: Brenda Gantt Green Bean Casserole

How to store tempura cheesecake

  • Place the frozen tempura cheesecake in an airtight container.
  • You can store it at the temperature between -5°C to 8°C.
  • Storing the cheesecake in a distribution of temperate keeps its quality and taste good.
  • In the fridge, it’s best to use it within 3 days.
  • Keep it covered.

Tempura Cheesecake Origin

Tempura Cheesecake
Red velvet cake on dark background, close-up side view. Sweet dessert for the holiday.

Tempura Cheesecake is a Japanese dessert that was invented in the United States. It’s a fusion of American and Japanese food, and it’s popular all over the world.

Tempura Cheesecake was invented by Shizuoka-born chef Masato Umeda, who moved to Los Angeles in 1995 with his wife and two sons. He soon discovered that Americans loved Japanese cuisine; he started making tempura dishes at home for family events such as birthdays and holidays—and they were so good he decided to sell them at local restaurants like Sushi Zanmai (which still sells them today).

In 2006, Umeda opened his own place called Tempura Master Japan. The restaurant is dedicated to tempura dishes and cheesecakes, which are known for their delicious creamy texture. He created the first tempura cheesecake recipe, which was insanely popular from day one.

Batter-fried cheesecake tastes absolutely amazing

Batter-fried cheesecake tastes absolutely amazing

Tempura Cheesecake is a popular dessert in Japan that combines the flavors of traditional Japanese and Western desserts. The base for this cheesecake is tempura batter, which sounds like something you would eat with your hands at an arcade game or eat while playing pool on vacation. Tempura batters are made from flour and eggs and are used to coat fish as well as vegetables before they’re deep-fried in oil. This method results in crispy, crunchy foods with an irresistible taste!

The batter used for tempura is usually dipped in a batter made from flour, salt, starch, and other ingredients to form a crispy crust. Tempura batter has a light texture and is moist. It can easily be absorbed by the foods coated with it, making vegetable tempura crisp and cakes flakey.

How do you reheat a tempura cheesecake?

A great tip is to wrap a piece of aluminum foil around the cheesecake and put it in an oven preheated to 350°F. Bake for 10 to 15 minutes. Make sure to moisten the top of the crust with water. This will help keep it fluffy and moist on the inside.

How long does tempura last in fridge?

Tempura is best eaten within 3 days of frozen. This starchy batter doesn’t last as long in the freezer because it soaks up moisture. Placing a piece of aluminum foil on top of the stored tempura will prevent it from drying out.

What is tempura served with?

Tempura is typically eaten hot after it’s been fried and served with grated daikon. In Japan, tempura is typically served as part of a soba or udon soup. It can be enjoyed in the form of shrimp. The most common sauce is soy sauce.

How do you keep tempura crispy?

Setting the fried tempura on a rack will help it crisp up and stay warm in the oven for the rest of the cooking. You can prepare the tempura in advance. (Alternatively, you can leave leftovers to cool completely on the shelf).

Why is it called tempura?

Tempura is named after the Latin term ‘tempora cuaresme’. The Japanese mistook the name and called it tempura. It entered Japan through Portuguese traders in Nagasaki, a city near the coast.

Finish Line

Tempura cheesecake is a dessert that combines three very different food types: Japanese, American, and Italian. It has been around for a long time and is now an old-world favorite in the city of Los Angeles.

If you love tempura, you will love this recipe! It’s a simple recipe that will make your mouth water. Make sure you try this great recipe and let us know what you think of it in the comment section below.

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Jonathon Smith

Jonathon, journalist and writer, who loved to write about his outdoor experiences, learned to write outdoorsy articles. He wrote about what he knew and loved that was his true passion. He enjoys exploring the world of writing and getting lost in the story worlds he creates.
He tries to share his thoughts on different topics related to personal development and creativity online.

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