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.