Perfectly Crispy Tempura Cheesecake Recipe [2022]

★★★★★ 5 from 2 reviews

Crispy on the outside and creamy on the inside, this Tempura Cheesecake is out of this world! This perfect individual fried dessert made with your favorite frozen or leftover cheesecake is impossible to resist!

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Serve with a strawberry glaze, caramel sauce, or chocolate sauce on top. Absolutely delectable! Fried cheesecake is one of my favorite state fair treats.

With this simple recipe, you can now make these delectable cheesecake bites at home. Serve them at your next gathering and watch them vanish!

Individual cheesecake bites are encased in a delectable puffy batter, dusted with powdered sugar, and drizzled with your favorite sauce!

WHAT IS TEMPURA CHEESECAKE BATTER MADE OF?

The tempura batter is extremely simple, consisting of only three ingredients: flour, egg, and ice water.

You can find tempura mix in some specialty stores, but if you can’t find it, just use regular all-purpose flour.

Alternative Video: Tempura Cheesecake Recipe (Deep Fried)

DEEP FRIED CHEESECAKE

I don’t usually like deep-fried desserts, but there are a few exceptions, such as oreo, ice cream, cookie dough, and these fried cheesecake bites. They have the perfect texture balance of crispy and creamy!

You won’t believe how simple they are to prepare! In this recipe, I used a pre-made frozen cheesecake to save time. You can also use a leftover cheesecake if you have one on hand.

It’s an excellent way to transform leftover homemade cheesecake into something spectacular!

WHAT YOU’LL NEED TO MAKE FRIED CHEESECAKE

Frozen cheesecake or left-over cheesecake
Flour for All Purposes
Baking soda
Salt
Sugar, Granulated
Milk
For frying, use vegetable oil.

I also sprinkled powdered sugar on top of the fried cheesecake bites and drizzled them with caramel sauce (or strawberry sauce/chocolate sauce). However, these are only for serving purposes.

HOW TO MAKE FRIED CHEESECAKE?

Cut the frozen cheesecake into 1-2 inch cubes first. Don’t worry, it will form into balls after being dipped in batter and deep-fried! If you’re using leftover cheesecake, place it in the freezer for 1 hour before cutting.

I used a homemade deep-fried cheesecake batter, but pancake batter would also work. Then, in a saucepan, heat a quart of oil to 375°F (this can take 10 minutes or longer). To ensure that the oil stays at the proper temperature, a deep fry thermometer is recommended.

Then, dip your cheesecake pieces into the batter and place them in the saucepan one at a time. Fry each piece for about 3 minutes. In the oil, the square piece will magically transform into cheesecake balls. Repeat the process until all of the pieces have been fried to a golden brown perfection.

Take them out with a slotted spoon and place them on a plate with a paper towel on top. Drizzle with your favorite sauce and dust with powdered sugar.

CAN YOU REHEAT FRIED TEMPURA CHEESECAKE?

I don’t recommend it because these fried Tempura Cheesecake bites taste best when they’re fresh. Reheating them will result in a loss of crisp texture, and they are easily broken.

DOES FRIED TEMPURA CHEESECAKE NEED TO BE REFRIGERATED?

Most other cakes, cookies, and bread do not need to be refrigerated unless they contain a perishable filling or frosting.

Cheesecakes should be consumed within 5 to 7 days of being refrigerated, according to the USDA’s Food Keeper App.

CAN YOU EAT CHEESECAKE THAT’S BEEN LEFT OUT OVERNIGHT?

No, you should never leave your cheesecake out overnight because it will deteriorate.

These cheesecakes should be stored in the refrigerator after being left out for no more than 6 hours.

WHY DOES TEMPURA CHEESECAKE BATTER HAVE TO BE COLD?

Because a cold battery will not absorb much oil, the batter is shocked to a crisp.

If you cook your deep-fried goods in insufficiently hot oil or with warm batter, the oil will soak into the bread and soften it.

CAN YOU GET SICK FROM OLD CHEESECAKE?

Because of the high moisture content and perishable ingredients, your cheesecake will be an ideal breeding ground for visible mold and invisible bacteria such as listeria and salmonella.

These bacteria are invisible to the naked eye but are extremely dangerous. Unfortunately, the cheesecake will go bad quickly.

IS TEMPURA THE SAME AS FRIED?

Because of its batter, tempura differs from other ‘traditional’ fried fare, and this is what distinguishes it.

Tempura does not use bread crumbs, but rather flour, egg, and cold water, along with spices and other types of starch that you may add.

WHAT CAN I USE LEFTOVER TEMPURA CHEESECAKE BATTER FOR?

When you have leftover Tempura Cheesecake batter and don’t know what to do with it, just Swirl it into brownies, banana bread, pumpkin bread, and other baked goods.

WHAT’S THE DIFFERENCE BETWEEN TEMPURA AND REGULAR BATTER?

The tempura batter we’re using contains no breadcrumbs and much less oil than other frying batters, so you’ll get that crispy signature along with the lightness that tempura is known for.

TIPS FOR THE PERFECT DEEP FRIED CHEESECAKE:

The deep-frying technique is the key to making perfect Fried Cheesecake. To achieve the perfect texture, you must get the temperature just right and fry them for just the right amount of time! Make sure the temperature stays between 350°F and 375°F.

If you want a lighter crust for these delectable bites, combine wheat flour and rice flour in the batter. This version is known as tempura cheesecake.

Crispy Tempura Cheesecake Recipe

(2 votes, average: 5.00 out of 5)

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5 from 2 reviews

Author: Hazel Roddy
Prep Time: 5 minutes
Cook Time: 1 hour and 20 minutes
Total Time: 1 hour and 25 minutes
Yield: 5 servings

Print Recipe

Description

The tempura batter is extremely simple, consisting of only three ingredients: flour, egg, and ice water.

Ingredients

1-1/2 lbs. cream cheese
1/2 lb. sugar
Zest of one lemon
1 oz. cornstarch
2 teaspoons vanilla extract
2 eggs
4 egg yolks
3 oz. sour cream
Graham cracker crumbs or Panko crumbs
For batter:
1/4 cup cornstarch
1-1/2 cups cake flour
3/4 cup sparkling water
1 teaspoon baking soda
1/2 teaspoon kosher salt

Instructions

Filling:

Begin by preheating your oven to 350°F.
Now, using a low-speed mixer, combine the cream cheese and sugar.
While mixing, begin adding cornstarch, lemon zest, and vanilla, followed by egg yolks and eggs, one at a time.
Sour cream should be added after the mixture has been thoroughly blended.
Pour the batter into a greased cake pan and bake in a water bath for 50 minutes, or until the cake is set.
Allow it to cool completely before removing it from the pan.
Cut it into small pieces, about the size of small doughnut holes, at this point.

Batter:

Begin by combining all of the cornstarch, cake flour, baking soda, and salt in a large mixing bowl, then add the sparkling water and mix again.
Coat your cheesecake slices in graham cracker crumbs, then dip them in tempura batter and roll them in Panko crumbs.
Freeze it for 30 minutes before frying for the best results.
Finally, fry it in vegetable oil at 350 degrees F until golden brown.

Notes

None

Category: Dessert
Method: None
Cuisine: American

Nutrition

Serving Size: 5 servings
Calories: 410kcal
Sugar: 34g
Sodium: 135mg
Fat: 21g
Saturated Fat: 4.5g
Carbohydrates: 47g
Fiber: 1g
Protein: 7g
Cholesterol: 95mg

Keywords: Tempura cheesecake, easy tempura cheesecake recipe, fried cheesecake, dessert recipe, cheesecake

Frequently Asked Questions

What temp should cheesecake be?

When the internal temperature of the cheesecake reaches 150 degrees, it is ready to be removed from the oven. (Higher temperatures will affect the texture.) If possible, insert the thermometer into the side of the cheesecake where it rises above the pan (otherwise, insert it into the center of the cake).

What does fried cheesecake taste like?

Deep-Fried Cheesecake is an entirely different experience than traditional cheesecake. The best analogy I can think of is that they taste like warm cream puffs on steroids. Crunchy on the outside, soft and creamy on the inside.

Does cheesecake rise when you bake it?

Baking a cheesecake is similar to baking a soufflé, except that instead of encouraging rise, you fight it. Cheesecake lacks the structure to keep rising. Because cream cheese cannot hold air, when it rises, it eventually collapses and cracks.

How do you know when cheesecake is overcooked?

The baked cheesecake’s edge should be slightly puffy, and the center should be nearly set but slightly jiggly. If the center of the cake does not move when gently shaken, it is likely overcooked.

Leftover Cheesecake Recipe