Tuesday, March 25, 2014

Tempura Cheesecake

I'm all about experimenting with different combinations of textures whether it be with fabrics, with paintings or, in this case, with food.  And, personally, I like it better when food has dimensions to it (if that made sense). 

One of my favourite desserts is deep-fried ice cream.  Now, I know that sounds disgusting, but it's a lot better than it sounds.  The marriage of the golden, crisp crust and cold, creamy ice cream creates so much interest in your mouth -- it's the perfect soft-on-the-inside-crunchy-on-the-outside treat that's not too sweet.  Plus, anything deep-fried is a definite bonus! So, when I came across this tempura cheesecake on a menu, of course, I had to try it. 

So what exactly is a tempura cheesecake?  Well, it's exactly what you'd think: a cold slice of plain cheesecake envelope in a warm, deep-fried tempura shell.  It was a lot like eating deep-fried ice cream, only with a thick, creamy cheesecake, duh!  It was also served with a scoop of vanilla ice cream and a drizzle of chocolate and strawberry syrup which added the right amount of sweetness to the cheesecake.  It was a perfect balance.   

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