The secret to a crispy tempura cheesecake is to fry it as soon as possible after it comes out of the oven. The best way is to let it sit in the pan for about 5 minutes before transferring it to a cooling rack, where it will cool completely. If you're in a rush, though, there are other ways to speed up the process! You can use a paper towel or kitchen towel to blot up any moisture that's still clinging to the cake before frying—but if you do this before frying your cheesecake instead of after, you won't get as much crispiness from your tempura cheesecake. Another option is to slice your cheesecake into rectangles or squares and then fry them in two different pans simultaneously—but again, this isn't ideal because some parts will cook faster than others.