This churro cheesecake brings together two beloved desserts, the cinnamon-sugar warmth of Mexican churros and the creamy richness of classic cheesecake. Simple but impressive, it’s the perfect dessert for anyone who appreciates the magic that happens when traditional flavors cross culinary borders.
Recette du gâteau au fromage Churro
8
portions30
minutes45
minutes385
kcal1
heure15
minutesLaissez l'écran de votre appareil allumé
Ingrédients
- For the Crust:
225 g 2 tasse graham crackers, finely crushed
100 g 1/2 tasse sucre cristallisé
15 g 2 cuillère à soupe cannelle moulue
113 g 1/2 tasse unsalted butter, melted
- For the Filling:
680 g 24 oz fromage à la crème
200 g 1 tasse sucre
3 3 œufs
120 ml 1/2 tasse crème épaisse
1 cuillère à café 1 cuillère à café extrait de vanille
2 cuillères à soupe 2 cuillère à soupe farine
2 cuillères à café 2 cuillère à café cannelle moulue
- For the Churro Topping:
50 g 1/4 tasse sucre
1 cuillère à soupe 1 cuillère à soupe cannelle moulue
2 cuillères à soupe 2 cuillère à soupe unsalted butter, melted
Equipement
springform pan- Papier sulfurisé
- Grand bol à mélanger
- Mélangeur électrique
- spatule en silicone
- Grille de refroidissement
Directions
- Preheat your oven to 325°F (165°C) and position the rack in the middle of the oven.
- Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon for the crust. Add the melted butter and mix until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan. Use the bottom of a measuring cup to compact it evenly.
- Bake the crust for 10 minutes, then remove from the oven and let cool while preparing the filling. Keep the oven on.
- In a large bowl, beat the cream cheese with an electric mixer on medium speed until completely smooth and free of lumps, about 3 minutes.
- Add the sugar and beat for another 2 minutes until well incorporated and slightly fluffy.
- Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
- Pour in the heavy cream and vanilla extract, then mix until combined.
- Add the flour and cinnamon, mixing on low speed until just incorporated. Be careful not to overmix.
- Pour the filling over the pre-baked crust, smoothing the top with a spatula.
- Bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- While the cheesecake is cooling, mix the sugar and cinnamon for the churro topping in a small bowl.
- Remove the cheesecake from the oven and run a thin knife around the edges to loosen it from the pan.
- Brush the top of the warm cheesecake with melted butter, then generously sprinkle with the cinnamon-sugar mixture to create the churro topping.
- Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, remove the sides of the springform pan and transfer to a serving plate.
Notes
- For an extra authentic touch, serve with a side of warm dulce de leche or Mexican chocolate sauce for dipping, just as you would enjoy with traditional churros.
