It is a pastry but it is called churro cheesecake because it reminds us of the taste of Latin American sweets and why the spreadable cheese is not missing
Now any sweet can be turned into one cheesecake and a cheesecake can be transformed in a thousand ways.
Have you ever heard of the churro cheesecake?
What are churros
THE churros they are fried desserts typical of Iberian and Latin American cuisine.
In Spain they are eaten warm at breakfast, dusted with sugar and cinnamon or dipped in melted chocolate or dulce de leche.
They are also excellent as snacks (here are the churros with tomato and cashew sauce) o end of meal dessert (try the churros with Porto sauce) to share with many friends, and are a nice idea for the Carnival to add to all the other fried desserts of the Italian tradition.
Preparing the dough is very simple because it is a bit like that of the choux pastry.
500 ml of water are brought to the boil, with a pinch of salt and 1 teaspoon of sugar.
Then turn off the heat and add 350 g of flour, stirring quickly for 3 minutes with a wooden spoon.
The dough will become hard to work, then cover with a cloth and leave to cool.
Once ready, place the mixture in a star-shaped sac à poche and cut into sticks. Place them on a sheet of parchment paper, prick them and then one at a time fry them in boiling seed oil.
Once ready, drain and sprinkle with sugar and cinnamon.
The recipe for cheesecake churros
The churro cheesecake actually has nothing to do with the churros recipe because it is made with the puff pastry or brisée. What reminds us of these sweets is the taste because here we will use cinnamon and sugar.
To prepare it, first prepare a mix of sugar and cinnamon by mixing 100 g of granulated sugar with three tablespoons of cinnamon. Then roll out a roll of rectangular puff pastry on the base of a buttered baking dish and sprinkle with a little sugar and cinnamon.
Prick the bottom and then fill it with a cream prepared by whipping with 500 m of spreadable cheese, 200 g of sugar, 1 egg and a teaspoon of vanilla extract.
Cover everything with another roll of dough by cutting off the excess ends well. Prick the surface and before baking, sprinkle with the mix of granulated sugar and cinnamon also used for the base and season everything with 50 g of melted butter.
Bake at 180 degrees for 30 minutes in a static oven.
In this way you will get a sort of puff pastry with cinnamon filled with spreadable cheese, crunchy and sugary on the surface.
Instead of the puff pastry you can use the brisée.
You can also prepare a cheesecake using as a base a huge churro.
How to do?
Once ready the mixture put it in the pastry bag and create a sort of spiral on a sheet of parchment paper or directly in the boiling oil, but it is much more difficult.
The simplest procedure is to slightly moisten the greaseproof paper, make a round spiral base with the mixture in the pastry bag and then gently throw it all away to fry, slowly removing the sheet of parchment paper.
With this fried base you can make a delicious one cheese cake uncooked.
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