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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A deep fried cheesecake. Crunchy on the outside and melted sweetness inside. The key to this recipe is getting the tempura to be crispy enough. I have tried many times to get my tempura as crispy as the Japanese restaurants, and trust me, the egg/flour/water recipe does not work. So I have listed several suggestions below to help you achieve maximum crispiness. If you are unable to obtain wheat flour or rice flour, you can substitute those portions with regular flour, however some of the crispiness may be compromised. The soda water can also be substituted with ice water. Another option you have is to use a frying premix. However, some of those mixes are not good. I have tried the Hime Tempura Batter Mix that comes in a yellow carton box and it didn't do well. The ones I do recommend are CJ's Frying Mix, which is a Korean brand that comes in a plastic sealed bag, McCormick Tempura Seafood Batter Mix and McCormick Golden Dipt Tempura Batter Mix. These contain wheat and rice flour which are key ingredients. Ingredients:
2 slices of store-bought cheesecake (any flavor will do) |
1/2 cup wheat flour |
1/4 cup rice flour |
1/4 cup cornstarch |
1/2 teaspoon baking powder |
1 dash salt |
1 egg (optional) |
1 cup cold soda water (or regular ice water) |
panko breadcrumbs (optional) |
oil (for deep frying) |
ice cream (optional) |
Directions:
1. Cut cheesecake slices into smaller portions (about 4-6 portions per slice). If the cheesecake is too soft, place it in the freezer for a while to harden it up and then try cutting it.
2. Heat oil in a deep-fryer or in a small, deep pot to about 340 degrees Farenheit.
3. Making the tempura mix: in a container, combine the wheat flour, rice flour, corn starch, baking powder, and salt. Mix with a fork. Then add the egg and cold soda water. Mix with the fork to produce a lumpy batter.
4. If you are using a pot for the frying, test the oil temperature by dropping a tiny bit of tempura batter into the oil. It should descend slightly beneath the surface then rise up. If it goes too far down to the bottom, then rises, it is not hot enough.
5. Once the oil is at the proper temperature, dip cheesecake pieces into the batter. Then dip into the panko breadcrumbs if you are using them, then carefully place them in the oil. Fry for about 5-7 minutes. Make sure that between frying batches you store the batter in the freezer to keep it cold. The colder the batter, the crispier the cheesecake bites will be.
6. Arrange fried cheesecake bites in bowls with an optional scoop of ice cream per bowl. Enjoy!
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