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Crispy Tempura Cheesecake Recipe

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



  • For batter:



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


  1. 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.
  2. Coat your cheesecake slices in graham cracker crumbs, then dip them in tempura batter and roll them in Panko crumbs.
  3. Freeze it for 30 minutes before frying for the best results.
  4. Finally, fry it in vegetable oil at 350 degrees F until golden brown.



  • Category: Dessert
  • Method: None
  • Cuisine: American


  • 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