Churro Cheesecake Recipe By Tasty

Steps:

• In a large bowl, cream together butter and brown sugar. Then, add in the eggs and vanilla.
• Once combined, add flour, baking powder and salt. Mix gently until you have a smooth dough. Set aside.
• In a separate bowl, combine cream cheese, egg, lime juice and sugar until smooth. Set aside.
• In another small bowl, mix together the cinnamon, chili powder and remaining ¼ cup of sugar. Set aside.
• Line a 9x13 baking dish with parchment paper.
• First, sprinkle a third of the cinnamon sugar mixture evenly in the prepared pan.
• Spread half of the dough over the cinnamon sugar layer. Then sprinkle another third of the cinnamon sugar mixture over the dough layer.
• Add all of the cream cheese mixture, in a layer, next.
• Then, spread or plop the remaining cookie dough mixture over the cream cheese layer. Top with the remaining cinnamon sugar mixture.
• Bake in a 350°F oven for 35-45 minutes, or until golden brown and no longer jiggly in the middle.
• Cool and serve.
• Enjoy!

Steps:

• Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the sides with parchment paper.
• Make the chocolate chip cookie crust: In a large bowl, whisk together the granulated and brown sugars, salt, and melted butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before dissolving back into the mixture.
• Sift in the flour and baking soda, then fold with a spatula to incorporate, being careful not to overmix. Fold in the chocolate chips.
• Press the cookie dough evenly into a circle along the bottom of the prepared pan. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to overnight for a more intense, toffee-like flavor and deeper color. The longer the dough rests, the more complex its flavor will be.
• Preheat the oven to 350°F (180°C).
• Bake the cookie crust for 20 minutes, or until the edges have started to barely brown. Remove from the oven and let cool for at least 30 minutes.
• Make the cheesecake batter: In a large bowl, combine the cream cheese and sugar. Mix with an electric hand mixer until well-combined and fluffy.
• Add the heavy cream and beat to incorporate. Add the sour cream, flour, salt, and vanilla and beat to combine. Add the eggs, 1 at a time, and beat until fully incorporated, making sure not to overmix. The mixture should be smooth and creamy.
• Wrap the outside of the springform pan tightly with foil and place the pan in a large roasting pan or baking dish.
• Pour the cream cheese mixture onto the cooled cookie crust and smooth the top with an offset spatula.
• Fill the roasting pan with 1 inch (2½ cm) of boiling water.
• Gently transfer the pan to the oven and bake for 70 minutes. Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour.
• Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan. Let cool at room temperature for 1-3 hours.
• Cover the pan with plastic wrap and transfer to the refrigerator to chill for at least 4 hours, or overnight.
• Make the churros: In a medium saucepan over medium-high heat, combine the butter, brown sugar, salt, and water, and bring to a boil over medium-high heat. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add the flour. Using a wooden spoon, stir until the dough comes together to form a ball, about 1 minute.
• Remove the pot from the heat and let cool for 5 minutes.
• Mix in the vanilla. Add the eggs, 1 at a time, and stir to fully incorporate each egg before adding the next.
• Transfer the batter to a piping bag fitted with a medium star tip.
• Grease 2 baking sheets with nonstick cooking spray.
• Pipe the churro dough into 30 3-inch (8 cm) tubes on the prepared baking sheets. Immediately transfer the baking sheets to the freezer and freeze for 30 minutes.
• Heat the canola oil in a deep pot until it reaches 350˚F (180˚C).
• In a shallow dish, mix together the granulated sugar and cinnamon.
• Working in batches, transfer the the churros directly from the freezer to the hot oil and fry until browned, 2-3 minutes, turning so they fry evenly. Transfer to a plate lined with paper towels to drain, blotting any excess oil.
• Immediately roll the hot churros in the cinnamon sugar, then set aside to cool completely.
• To assemble, remove the cheesecake from the refrigerator and release the springform. Remove the parchment paper.
• Lightly dip the flat side of a churro in the melted chocolate. Place the churro vertically against the side of the cheesecake and lightly press to adhere. Repeat with the remaining churros, placing them snugly side by side until the entire cheesecake is covered.
• Spread the whipped cream over the center of the cake. Sprinkle the mini chocolate chips over the whipped cream.
• Slice the cheesecake, dipping the knife in hot water for clean slices.
• Enjoy!

Steps:

• In a saucepan combine water, butter and salt, bring to boil. Add the flour and mix well.
• Cook for a few minutes while stirring and remove from heat.
• Add the eggs one by one, beating well between each addition.
• Transfer the dough to a bag with a nozzle and pipe a large spiral on the base of a springform pan.
• Freeze the base until it is firm.
• 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!
• Fry the churro base until it is golden brown on both sides.
• Transfer it to a plate and sprinkle with sugar and cinnamon to taste. Place the churro base in the springform pan and reserve.
• For the filling, in a bowl, beat the cream cheese, condensed milk, vanilla and hydrated gelatin until smooth. Then fold in the whipped cream.
• Pour the mixture on the churro base and refrigerate for 4 hours or until it is firm. Sprinkle with sugar and cinnamon to taste.
• Enjoy!

Steps:

• Make the chocolate dipping sauce: Add the chocolate chips to a medium bowl and set aside.
• In a small saucepan, heat the cream over medium heat until beginning gently simmer. Add the cayenne and cinnamon, then remove the pot from the heat.
• Pour the hot cream mixture over the chocolate, then let sit for 2-3 minutes to soften the chocolate. Whisk until the chocolate is completely melted and smooth. Cover the bowl with plastic wrap and keep warm until ready to serve.
• Make the churros: Fill a 12-inch cast iron skillet with 1½ inches of canola oil. Heat over medium heat until the temperature reaches 370°F (188°C). Line a baking sheet with 2 layers of paper towels and set a wire rack on top.
• Meanwhile, in a small stainless steel saucepan, combine the water, milk, 1 tablespoon sugar, the salt, butter, and vanilla bean seeds and pod. Bring to a boil over medium heat.
• Once boiling, remove the vanilla bean pod, then add the flour all at once. Reduce the heat to medium-low and stir with a wooden spoon until the dough comes together in a ball and no longer sticks to the pan, about 5 minutes.
• Immediately transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and let cool for 5 minutes.
• With the mixer running on medium speed, add the eggs, 1 at a time, and beat until completely incorporated before adding the next, scraping down the sides and bottom of the bowl as needed. The dough should be smooth and creamy, like a thick custard.
• Transfer the dough to a piping bag fitted with a 6B open star tip. Let the dough rest for 5 minutes.
• In a medium bowl, mix together the remaining ½ cup sugar and the cinnamon.
• Working in batches of about 4 churros at a time to avoid overcrowding the pan, pipe the dough into the hot oil in 5-6-inch lengths, using a pair of kitchen scissors to snip off the dough at the end of the piping tip. Cook, turning the churros frequently, until golden brown all over, 3-4 minutes. Transfer to the wire rack to drain for about 15 seconds, then toss in the cinnamon sugar until well coated. Transfer to a serving dish. Repeat with the remaining churros, letting the oil return to temperature between batches.
• Serve the churros immediately with the chocolate sauce for dipping.
• Enjoy!