I'm sure you've seen it before: tempura cheesecake, with a nice crunchy exterior and creamy, melting interior. It's a little bit like a giant piece of fried cheese that's been drizzled with honey and yogurt—and it's pretty amazing. The trick to making this dish the best it can be is to make sure it's not too greasy. That means no butter-based sauces, like mayonnaise or sour cream. Instead, use light oils like canola or sunflower oil as your base and drizzle in some lemon juice or lemon zest for flavor.