Description
Crispy cinnamon-sugar churro crust meets creamy cheesecake filling in this fusion dessert that’s irresistible and perfect for any occasion!
Ingredients
Scale
- Churro Crust:
1 cup water
3 tbsp unsalted butter
Pinch of salt
1 cup all-purpose flour
3 large eggs
Cinnamon sugar for coating - Cheesecake Filling:
8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 tbsp vanilla extract
1 packet unflavored gelatin (dissolved in 1/4 cup cold water)
1 cup whipped cream
Instructions
- Churro Crust:
1 cup water
3 tbsp unsalted butter
Pinch of salt
1 cup all-purpose flour
3 large eggs
Cinnamon sugar for coating - Cheesecake Filling:
8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 tbsp vanilla extract
1 packet unflavored gelatin (dissolved in 1/4 cup cold water)
1 cup whipped cream
Notes
- Keep the Churro Base Crispy:
Ensure the churro base is fully cooled and coated with cinnamon sugar before adding the cheesecake filling to prevent it from becoming soggy. For extra crispness, serve the cheesecake soon after chilling. - Dissolve Gelatin Properly:
When preparing the cheesecake filling, dissolve the unflavored gelatin in cold water first, then gently heat it until fully liquid before mixing it into the filling. This step ensures a smooth, firm texture. - Control the Frying Temperature:
Maintain the oil temperature at 350°F (175°C) when frying the churro base. Too low, and it will absorb oil; too high, and it may burn without cooking through. Use a thermometer for accuracy!
- Prep Time: 30 min
- Cook Time: 15 min