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81% would make again

Churro Cheesecake

Tasty Team

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Ingredients

for 10 servings

  • 1 cup water (240 mL)
  • 3 tablespoons butter
  • 1 pinch salt
  • 1 cup flour (125 g)
  • 3 eggs
  • 8 oz cream cheese (225 g), 2 packs, softened
  • 1 can sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 1 packet unflavored gelatin, dissolved in 1/4 cup (60 ml) cold water
  • 1 cup whipped cream (60 g)
  • sugar, to taste
  • cinnamon, to taste

Nutrition Info

Powered by
    Calories 335
    Fat 18g
    Carbs 34g
    Fiber 0g
    Sugar 22g
    Protein 8g

Estimated values based on one serving size.

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Preparation

  1. In a saucepan combine water, butter and salt, bring to boil. Add the flour and mix well.
  2. Cook for a few minutes while stirring and remove from heat.
  3. Add the eggs one by one, beating well between each addition.
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  5. Transfer the dough to a bag with a nozzle and pipe a large spiral on the base of a springform pan.
  6. Freeze the base until it is firm.
  7. Preheat a large pot of oil to 350˚F (175˚C). Make sure the pot is wide enough for the entire churro base to fit!
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  9. Fry the churro base until it is golden brown on both sides.
  10. Transfer it to a plate and sprinkle with sugar and cinnamon to taste. Place the churro base in the springform pan and reserve.
  11. For the filling, in a bowl, beat the cream cheese, condensed milk, vanilla and hydrated gelatin until smooth. Then fold in the whipped cream.
  12. Pour the mixture on the churro base and refrigerate for 4 hours or until it is firm. Sprinkle with sugar and cinnamon to taste.
  13. Enjoy!
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