After making those Traditional Spanish Churros with no eggs I promised to show you an enriched churro recipe.
Well it doesn’t get any better than this Churro Cheesecake topped with Sugar coated Churros and Chocolate. Grab yourself a cup of coffee, sit back and enjoy😋 🇲🇽
How to make Churro Cheesecake
Prep Time: 10 minutes
Cook Time: 2-3 minutes
Set Time: 4-8 hours including Freezing Churro Base
For the Cheesecake Base
- 1 cup/250ml of Water
- 3 Tablespoons / 45g of Butter
- 1/2 a Teaspoon of Salt
- 1 cup / 125g of All Purpose Flour
- 3 Eggs
- Oil for Frying
- Castor/Superfine Sugar
For the Cheesecake Filling
- 3/4 of a cup / 175ml of Thick Cream
- 2x9oz /250g Blocks of Cream Cheese
- 1 cup / 125g of Powdered/Icing Sugar
- 1 tablespoon of Vanilla Extract
For the Chocolate Sauce
- 1 cup Chocolate Melts
- 1/2 a cup of Whipping/Thick Cream
- A pinch of Chili Flakes
- 1/2 a teaspoon of Cinnamon
For products we use in this video visit Here
Watch the full Video Tutorial
To make the Chocolate Ganache
- Place the chocolate melts in a microwave proof dish, pour in the cream and microwave on high for 30 seconds at a time until the chocolate has melted. Take care as the chocolate melts will look like they are still entire even though they will mix into the cream when stirred. Add the cinnamon and chili and stir through. Allow to cool on the side for a while before placing in a piping bag ready tp drizzle on your cheesecake.
Next you will need to make the churro base.
- Put the water , butter and salt into a pan and gently bring to the boil, reduce the heat and pour in the flour. Continue to stir and mix together until the mixture forms a ball and comes away from the sides of the pan. Turn off the heat and allow the mixture to cool.
- Once the dough is cool to the touch add the eggs one at a time, stirring and mixing before adding the next egg. When all 3 eggs have been added beat well until your batter is nice and smooth. Place in a piping bag and cut about a 1/2 inch opening. Using the base of your baking tin as a guide, which you have covered with baking paper, start on the outside rim and gentle squeeze the batter out to form a spiral going into the centre. If you have a pointy batter middle use a damp finger to press it flat. Pop the churro spiral into the freezer to freeze.
- When the spiral had frozen, place a pan or frypan with a couple of inches of oil in it onto the stovetop to heat. Heat the oil to 175C/ 350F. Carefully drop the churro spiral into the hot oil and cook for 1-2 minutes each side. Cook until it is golden brown. Remove from the oil and place onto kitchen paper to drain. Sprinkle with Cinnamon sugar whilst still warm and set to one side to cool completely.
- Now you will need to make your cheesecake filling. In a large bowl whisk the cream till firm and thick. In another bowl place the cream cheese, powdered sugar and vanilla extract and then cream together till smooth. Add the thick cream and gently fold and mix into the cream cheese mixture.
Time to assemble the Churro Cheesecake.
- Place the Churro Spiral in the base of your baking pan and pour half the filling on top. Use a spatula or knife to flatten the top and then give the tin a few hard taps on the countertop to allow the cheesecake mixture to get into the churro base. If you wish you can add a layer of chocolate ganache next, just pipe a chocolate layer on top of the cheesecake mixture. Pour on the remaining cheesecake mixture and smooth the top. Place in the fridge to set.
- When you are ready to serve your cheesecake, remove from the fridge, take out of the baking pan and place on to a serving plate. I decorated my cheesecake with some of the chocolate ganache and mini churros that I made with the left over churro batter. I then drizzle some more chocolate ganache over the cheesecake to finish it off. Delish 💕😋