published on 21 November, 2018 at 18:45
For the Churro Base:
Pinch of Salt
1 Tbsp Cinnamon Sugar
Oil for frying
For the Cheesecake
450g Cream Cheese
400g Condensed Milk
1 Tbsp Vanilla Extract
1 Sachet Powdered Gelatine (mixed with 60ml water)
Heat the water in ad butter in a pan and bring to the boil.
When the butter has melted add a pinch of salt and turn down the heat.
Add in the flour and cook stirring continuously to form a soft dough.
Remove from the heat and add the eggs one at a time stirring to form a dough before adding the next egg. This takes some work but the egg will incorporate.
Transfer to a piping bag with a large star nozzle.
Line the base of a 22cm or 10” spring form tin with baking parchment and then cover with the churro mix in a spiral pattern.
Freeze until firm.
Fry this large churro at 180°C or 350°F for 4-5 minutes and allow to cool a little whilst we make the cheese cake topping. If you have any spare churro dough you can make mini churro to garnish the cake.
Beat all of the ingredients for the cheesecake except the cream to form a smooth cream.
Whisk the cream for the cheesecake and add to the cream cheese mix and fold gently.
Sprinkle the churro with the tablespoon of cinnamon sugar and place in the base of the springform tin.
Pour over the cheesecake mix and then refrigerate until set, this will take approximately 4 hours.
Serve sprinkled with more cinnamon sugar and mini churros if you have any.
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