churro cheesecake recipe

Churro Cheesecake Recipe: A Sweet and Caramelized Delight

 

In the world of desserts, few treats can rival the allure of a well-made churro. Imagine the combination of crispy, sugary fried dough, drizzled with a rich caramel sauce and paired with a creamy cheesecake filling. Sounds heavenly, right? In this article, we’ll be exploring the world of churro cheesecakes, providing a detailed recipe and expert tips for making the perfect dessert at home.

 

Churro Cheesecake Recipe: A Step-by-Step Guide

 

To start, we’ll need the following ingredients for our churro cheesecake recipe:

 

Ingredients:

 

For the crust:

 

• • 1 1/2 cups all-purpose flour (190g)

 

• • 1/2 cup granulated sugar (100g)

 

• • 1/4 teaspoon salt

 

• • 1/2 cup unsalted butter, melted (115g)

 

• • 1/4 cup lard or vegetable shortening (55g)

 

 

For the cheesecake:

 

• • 16 ounces cream cheese, softened (450g)

 

• • 1/2 cup granulated sugar (100g)

 

• • 2 large eggs

 

• • 1 teaspoon vanilla extract

 

• • 1 cup sour cream (240ml)

 

 

The caramel sauce:

 

• • 1 cup granulated sugar (200g)

 

• • 1/2 cup water

 

• • 1/2 cup heavy cream (120ml)

 

• • 1/4 teaspoon sea salt

 

• • 1/2 teaspoon unsalted butter, cut into small pieces

 

 

Step-by-Step Guide:

 

Preheat your oven to 350°F (180°C). In a medium bowl, whisk together the flour, sugar, and salt. Add the melted butter and lard or shortening, stirring until the mixture forms a sticky dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

 

Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Cut into long, thin strips and fry in hot oil (350°F/180°C) for 2-3 minutes or until golden brown. Drain on paper towels.

 

While the churros are cooking, prepare the cheesecake. In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar, eggs, and vanilla extract, beating until well combined. In a separate bowl, whisk together the sour cream and a pinch of salt. Add the sour cream mixture to the cheese mixture, mixing until smooth.

 

Pour the cheesecake batter into the prepared crust. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly. Let cool to room temperature.

 

For the caramel sauce, combine the sugar, water, and heavy cream in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves. Bring to a boil, then reduce heat to low and simmer for 5-7 minutes or until the caramel turns a deep amber color. Remove from heat and stir in the butter until melted. Let cool slightly.

 

Variations of Churro Cheesecake Recipe:

 

1. 1. Spiced Churro Cheesecake: Add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger to the sugar mixture for a warm, spicy flavor.

 

1. 1. Raspberry Churro Cheesecake: Replace the granulated sugar with 1 cup (200g) confectioners’ sugar and add 1/4 cup (60g) fresh raspberries to the cheesecake batter.

 

1. 1. Salted Caramel Churro Cheesecake: Omit the sea salt in the caramel sauce and add 1 tablespoon (15g) flaky sea salt to the crust mixture for a salty-sweet contrast.

 

 

Common Mistakes to Avoid:

 

• • Don’t overfry the churros, as they can become too crispy and dense.

 

• • Make sure to temper the cheesecake batter to avoid cracking.

 

• • Avoid overmixing the caramel sauce, as it can become too thick and sticky.

 

 

Storing and Freezing Churro Cheesecake:

 

• • Store the cheesecake at room temperature for up to 3 days. Wrap tightly in plastic wrap and refrigerate for up to 5 days.

 

• • Freeze the cheesecake for up to 2 months. Thaw overnight at room temperature or in the refrigerator.

 

 

Nutritional Information (per serving):

 

• • Calories: 350

 

• • Fat: 22g

 

• • Carbohydrates: 35g

 

• • Protein: 8g

 

• • Sodium: 450mg

 

• • Sugar: 20g

 

 

Churro Cheesecake Recipe FAQs:

 

1. 1. Can I make churro cheesecake ahead of time? Yes, prepare the crust and cheesecake batter up to 24 hours in advance. Assemble the cheesecake just before baking.

 

1. 1. What if my churros are too sticky? Refrigerate the churros for 30 minutes to firm up before frying.

 

1. 1. Can I use a different type of milk in the caramel sauce? Yes, substitute heavy cream with half-and-half or whole milk for a lighter flavor.

 

 

Conclusion:

 

In conclusion, this churro cheesecake recipe is a game-changer for dessert lovers. With its crispy, sugary churros and creamy cheesecake filling, it’s sure to please even the most discerning palates. Whether you choose to make it as is or try one of the many variations, you’ll be on your way to creating a dessert that will be sure to impress.

 

Try this recipe and share your results! If you have any questions or would like to explore more of our dessert recipes, be sure to visit our website at [link].