Tempura Cheesecake Recipes

TEMPURA BATTER

Steps:

• Beat egg whites in a bowl until frothy. Fold flour and cold water into egg whites until batter is just barely mixed.

TEMPURA CRUMBS

Steps:

• Whisk together egg and ice water in a small bowl. Add flour all at once, and whisk until combined but still slightly lumpy. Stir in nori and salt.
• Heat oil in a deep, heavy pot or a deep-fryer until it registers 360 degrees on an instant-read thermometer. Dribble spoonfuls of batter into hot oil; fry, covered with a splatter screen, until pale golden and crisp, 1 to 3 minutes. Using a slotted spoon, transfer to paper towel to drain.

TEMPURA CHEESECAKE

Steps:

• 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.
• Heat oil in a deep-fryer or in a small, deep pot to about 340 degrees Farenheit.
• 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.
• 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.
• 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.
• Arrange fried cheesecake bites in bowls with an optional scoop of ice cream per bowl. Enjoy!

TEMPURA

Steps:

• In a small bowl, combine the rice flour and 1/2 cup soda water. Stir until blended. Combine the flour, baking powder and cornstarch. Sift into a medium bowl. Stir in the remaining 2 1/2 cups soda water, salt and cayenne. Lastly add the rice flour mixture. Allow to rest in the refrigerator at least 1 hour before use. Check the consistency of the batter by dipping a piece of vegetable and cook in a preheated deep fryer at 350 to 375 degrees F. Additional soda water may be needed to adjust thickness.
• In a bowl, dissolve the dry mustard and turmeric in the water and rice wine vinegar. Stir in the pickled ginger liquid, lemon juice, and sugar and whisk until well blended. Combine the chili, sesame and peanut oils. Slowly whisk in the oil to the mustard mixture until emulsified. Refrigerate until needed. This can be prepared up to 1 week ahead.
• In a small bowl, whisk together the mirin, sugar, lemon juice, soy, and wasabi. Stir in the sesame oil and scallions. Use as needed.

HOW TO MAKE CRISPY TEMPURA AT HOME RECIPE BY TASTY

Steps:

• Make the tempura batter: Sift the flour into a large bowl. Set aside.
• In a medium bowl, whisk together the egg and water until lightly frothy. Add the flour in 3 additions, stirring with chopsticks just to combine. Refrigerate until ready to use.
• Prepare the shrimp: Trim the tails, then use your knife to scrape the dirt and water from the remaining tail shell. Cut small incisions crosswise on both the top and bottom of the shrimp. This will prevent the shrimp from curling up as it cooks. Do not cut too deep, or the shrimp will fall apart. Pat the shrimp dry between paper towels, then refrigerate until ready to fry.
• Prepare the eggplant: Trim the stem, then cut in half lengthwise. Leaving the top ½ inch (1 ¼ cm) intact, cut 5-6 ½-inch (¼ cm) thick slices down the length of the eggplant.
• Fry the kabocha squash: Fill a medium pot about halfway with oil. Heat over medium heat until it reaches 320°F (160°C).
• Coat the kabocha wedges lightly with flour, dusting off any excess. Dip the wedges in the tempura batter. Fry in the hot oil for 4-5 minutes, or until tender. Let any excess oil drip off, then transfer to a wire rack set over a paper towel-lined baking sheet to drain.
• Fry the eggplant: Increase the oil temperature to 340°F (170°C).
• Coat the eggplant lightly with flour, dusting off any excess. Dip in the tempura batter. Fry in the hot oil for 2-3 minutes, or until tender. Transfer to the wire rack to drain.
• Fry the shrimp: Increase the oil temperature to 350°F (180°C).
• Lightly coat the shrimp with flour, dusting off any excess. Dip in the tempura batter. Add the shrimp to the hot oil. Dip your fingers into the tempura batter and drizzle over the shrimp. This will make them extra crunchy. Fry the shrimp for 3-4 minutes, or until cooked through. Transfer to the wire rack to drain.
• Serve the tempura immediately with dipping sauce or seasoned salt alongside.
• Enjoy!