A deep fried cheesecake. Crunchy on the outside and melted sweetness inside. The key to this recipe is getting the tempura to be crispy enough. I have tried many times to get my tempura as crispy as the Japanese restaurants, and trust me, the egg/flour/water recipe does not work. So I have listed several suggestions below to help you achieve maximum crispiness. If you are unable to obtain wheat flour or rice flour, you can substitute those portions with regular flour, however some of the crispiness may be compromised. The soda water can also be substituted with ice water. Another option you have is to use a frying premix. However, some of those mixes are not good. I have tried the Hime Tempura Batter Mix that comes in a yellow carton box and it didn't do well. The ones I do recommend are CJ's Frying Mix, which is a Korean brand that comes in a plastic sealed bag, McCormick Tempura Seafood Batter Mix and McCormick Golden Dipt Tempura Batter Mix. These contain wheat and rice flour which are key ingredients.