Servings: 4 people
Calories: 280kcal
Cost: $10
Equipment
- Heavy-bottomed pot
- Mixing bowl
- Chopsticks or fork
- Slotted spoon or spider strainer
- Paper towels
Ingredients
- 1 cup all-purpose flour
- 1 egg
- 1 cup ice-cold water
- q.s. neutral oil for frying vegetable, canola, or peanut oil
- frozen cheesecake store-bought or homemade
Instructions
- Cut the frozen cheesecake into triangular or rectangular slices (about 2 to 3 inches wide).
- Wrap each cheesecake piece individually in plastic wrap and freeze solid for at least 4 hours or overnight.
- Chill a mixing bowl in the freezer for 15 minutes.
- In the chilled bowl, mix the egg with ice-cold water.
- Add the flour all at once and mix gently using chopsticks or a fork to maintain lumps.
- Heat 3 inches of neutral oil in a heavy-bottomed pot to 350°F.
- Remove one frozen cheesecake piece from the freezer and dip it into the tempura batter, ensuring it's fully coated.
- Allow excess batter to drip off before carefully lowering the coated cheesecake into the hot oil.
- Fry for 30 to 45 seconds until the coating is golden brown, flipping once if necessary.
- Use a slotted spoon to remove the tempura cheesecake and drain it on paper towels.
- Serve immediately while hot and crispy.
Notes
This dessert is easy to make and incredibly delicious. A treat that will showcase your baking skills!
Nutrition
Calories: 280kcal | Carbohydrates: 30g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 180mg | Potassium: 250mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2IU | Calcium: 6mg | Iron: 4mg
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