Churro Cheesecake
This cheesecake features a delightful churro twist, with options to incorporate the flavors into a spiced crust or a cinnamon-sugar swirl within the filling.
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 Wooden Spoon or Spatula
- 1 Large pastry bag fitted with a large star tip
- 1 Deep fryer or large pot
- 1 Tongs or slotted spoon
- 1 Paper towel-lined plate
- 1 Shallow dish for cinnamon-sugar mixture
- 1 Food processor or sturdy plastic bag + rolling pin
- 1 9-inch springform pan
- 1 Electric mixer
- 1 Large bowl
Ingredients
Churro Ingredients
- 1 Cup Water
- 1/4 Cup Unsalted butter, cut into pieces
- 1 Tbsp Granulated sugar
- 1/4 Tsp Salt
- 1 Cup All-purpose flour
- 1 Large Egg
- Vegetable or canola oil, for frying
- 1/2 Cup Granulated sugar, for coating
- 1 Tsp Ground cinnamon, for coating
Cheesecake Ingredients
- 24 Oz Packages cream cheese, softened at room temperature
- 1 1/4 Cup Granulated sugar
- 4 Large Eggs
- 1 Cup Sour cream
- 2 Tsp Vanilla extract
- 1/2 Tsp ground cinnamon (optional)
Cinnamon-Sugar Swirl Ingredients (Optional)
- 1/4 Cup Granulated sugar
- 2 Tsp Ground cinnamon
Instructions
Churro Recipe
- Make the Dough: In a saucepan, heat water, butter, sugar, and salt over medium heat. Bring to a boil, stirring constantly. Reduce heat to low. Immediately add flour and stir vigorously until the dough pulls away from the sides and forms a ball.
- Incorporate Egg: Remove pan from heat. Transfer dough to a large bowl and let cool for 5 minutes. Beat in the egg until fully incorporated.
- Heat Oil: Fill a deep fryer or large pot with 2 inches of oil. Heat to 360°F (180°C). Use a candy thermometer for accuracy.
- Pipe and Fry: Transfer dough to the pastry bag. Pipe 4-5 inch ropes of dough directly into the hot oil, using a knife or scissors to cut the dough. Fry in batches until golden brown, flipping once.
- Drain and Coat: Remove churros with tongs or a slotted spoon and drain on paper towels. Immediately roll in the cinnamon-sugar mixture.
Cheesecake Instructions
- Make the Crust (Optional):Crush churros in a food processor or within a plastic bag using a rolling pin. Combine crushed churros, sugar, cinnamon, and melted butter .Press firmly into the bottom and slightly up the sides of a 9-inch springform pan.
- Prep for Baking:Preheat oven to 350°F (175°C). Wrap the outside of the springform pan with aluminum foil to prevent water seeping in if using a water bath (recommended for creamy cheesecake texture).
- Make the Filling:In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in sour cream, vanilla extract, and cinnamon (if using).
- Choose Your Variation:Plain Filling: Pour the cheesecake filling directly over the prepared crust (if using).Cinnamon Swirl: Pour about half of the cheesecake filling over the prepared crust (if using). Combine remaining sugar and cinnamon and sprinkle evenly over the filling. Gently swirl with a knife. Pour remaining filling over top.
- Bake:Place cheesecake in a roasting pan or larger baking dish. Pour hot water halfway up the sides of the springform pan (water bath method).Bake for 60-70 minutes, or until the center is almost set with a slight jiggle.
- Cool and Chill:Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. Remove cheesecake and cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
Notes
Serving Suggestions: Top with whipped cream, extra cinnamon sugar, fresh berries, or a drizzle of caramel sauce.
Recipe Notes:
- Flavor Intensity: Adjust the amount of cinnamon in the crust or filling to your desired level.
- Water Bath: Creates a creamy, custard-like texture. If skipping, reduce baking temperature to 325°F.
- Doneness: Cheesecake should have a slight jiggle in the center when done. Avoid overbaking.