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Tempura Cheesecake Bites

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Member since 2006
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Serves 12 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

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


Filling: Preheat oven to 350 degrees. Mix cream cheese and sugar with mixer at low speed. Continue to mix while adding cornstarch, lemon zest and vanilla, then egg yolks and eggs, one at a time. After thoroughly blending, add sour cream. Pour batter into a greased cake pan and bake in water bath until set, about 50 minutes. Cool completely before removing from pan. Cut into small pieces, about the size of small doughnut holes.

Batter: Mix cornstarch, cake flour, baking soda and salt. Add sparkling water and mix again. Coat cheesecake pieces in graham cracker crumbs. Dip cheesecake in tempura batter and roll in Panko (Japanese-style bread) crumbs. (For better results, freeze for 30 minutes before frying) Fry in vegetable oil at 350 degrees until golden brown.

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