Churros Cheesecake

Name: Churros Cheesecake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Ingredients: Puff pastry 2 rectangular rolls 1 lb; Sugar 10 tbsp; Cinnamon powder 2 tsp; Cream cheese 23 oz; Sugar ½ cup; Fresh liquid cream 3.5 oz; Eggs 3; Cornstarch 5 tbsp; Vanilla extract 1 tsp

Difficulty: Easy
Prep time: 20 min
Cook time: 45 min
Serving: 8
Cost: Low
Note + the chilling time in the fridge (at least 4 h)

Listen to the recipe

PRESENTATION

Churros cheesecake borrows the defining move of the Spanish and Latin American street snack — that warm hit of cinnamon sugar — and builds it into a baked, no-fry dessert held together by two layers of puff pastry. The pastry does double duty here, standing in for both the fried dough of a churro and the cracker crust of a conventional cheesecake, while a cinnamon-sugar crust bakes into a golden, slightly crispy shell around a cool cream cheese filling flavored with vanilla and cream.

That thin, crackling crust giving way to a smooth, cold interior is what makes this one worth making: the cinnamon does the connective work, no frying required, and the assembly is straightforward enough that the result consistently outpaces the effort.

INGREDIENTS

For a 9.5 x 13 in pan: Puff pastry 1 lb (460 g) - 2 rectangular rolls; Sugar 10 tbsp (120 g); Cinnamon powder 2 tsp (5 g)

For the cream: Cream cheese 23 oz (650 g); Sugar ½ cup (100 g); Fresh liquid cream 3.5 oz (100 g); Eggs 3; Cornstarch 5 tbsp (40 g); Vanilla extract 1 tsp

Preparation

How to prepare Churros Cheesecake

To prepare the churros cheesecake, put the cream cheese and the sugar 1 into a food processor, along with the cornstarch 2 and the eggs 3.

Also add the cream 4 and the vanilla extract 5, then pulse until you obtain a creamy, homogeneous mixture 6.

Take a 34x33 cm pan (about 9.5 x 13 in), preferably one with removable sides, and dust the base with half of the sugar 7 and cinnamon 8. Unroll the first puff pastry sheet and lay it inside the pan without the baking paper 9.

Prick the base with a fork 10, then pour in the cheese cream and level it with a spatula 11. Cover with the second puff pastry sheet 12.

Sprinkle the surface with the remaining sugar 13 and cinnamon 14, distributing it evenly with a brush 15. Bake in a preheated conventional oven at 356 for 45 minutes.

When it is nicely golden, remove it from the oven and let it cool slightly 16, then place it in the refrigerator for at least 4 hours. After the setting time, unmold the cheesecake and cut it into 8 pieces 17. Your churros cheesecake is ready to be enjoyed 18!