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Churros Cheesecake · GialloZafferano.com

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  Speaker 1: Churros cheesecake is a baked dessert inspired by the classic
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  Speaker 1: Spanish and Latin American churro. A thin, crackling cinnamon sugar
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  Speaker 1: crust surrounds a smooth, cold vanilla cream cheese filling. Puff
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  Speaker 1: pastry replaces both churro dough and the usual cheesecake crust
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  Speaker 1: for a simple and no-fry preparation. With these quantities, you
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  Speaker 1: obtain about eight servings in a 9.5 by 13-inch pan.
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  Speaker 1: Preparation time is about 20 minutes. Cooking time is 45 minutes.
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  Speaker 1: Chilling time in the refrigerator is at least 4 hours.
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  Speaker 1: For a 9.5 by 13 inch pan, you need For
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  Speaker 1: the base and top, puff pastry, 1 pound, about 460 grams,
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  Speaker 1: 2 rectangular rolls. Sugar, 10 tablespoons, about 120 grams. Cinnamon powder,
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  Speaker 1: 2 teaspoons, about 5 grams. For the cream, Cream cheese,
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  Speaker 1: 23 ounces, about 650 grams. Sugar, 1 half cup, about
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  Speaker 1: 100 grams. Fresh liquid cream, 3.5 ounces, about 100 grams. Eggs, 3. Cornstarch,
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  Speaker 1: 5 tablespoons, about 40 grams. Vanilla extract, 1 teaspoon. Start
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  Speaker 1: with the cream cheese filling. Place the cream cheese and
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  Speaker 1: the sugar in a food processor. Add the cornstarch and
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  Speaker 1: the eggs. Add the fresh liquid cream. Add the vanilla extract.
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  Speaker 1: Blend or pulse until you obtain a creamy and completely
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  Speaker 1: homogeneous mixture, without lumps. Set this cream aside. Prepare the
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  Speaker 1: pan and the puff pastry. Use a 24 by 33
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  Speaker 1: centimeter pan, about 9.5 by 13 inches. preferably with removable sides.
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  Speaker 1: In a small bowl, mix the sugar and the cinnamon powder.
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  Speaker 1: Sprinkle half of this cinnamon sugar mixture evenly over the
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  Speaker 1: base of the pan. Unroll the first sheet of puff
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  Speaker 1: pastry and remove any baking paper. Lay this sheet directly
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  Speaker 1: inside the pan over the cinnamon sugar so it covers
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  Speaker 1: the entire base. Press it gently so it adheres well.
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  Speaker 1: Prick the puff pastry base all over with a fork.
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  Speaker 1: Pour the cream cheese mixture over the puff pastry base.
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  Speaker 1: Spread it and level the surface with a spatula so
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  Speaker 1: the layer is even. Unroll the second sheet of puff
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  Speaker 1: pastry and remove any baking paper. Place this sheet on
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  Speaker 1: top of the cream cheese filling, aligning it with the
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  Speaker 1: edges of the pan to fully cover the surface. Sprinkle
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  Speaker 1: the remaining half of the cinnamon sugar mixture evenly over
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  Speaker 1: the top puff pastry sheet. Use a brush to distribute
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  Speaker 1: the sugar and cinnamon so they cover the entire surface
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  Speaker 1: in a uniform layer. Preheat a conventional oven to 356
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  Speaker 1: degrees Fahrenheit. When the oven reaches 356 degrees Fahrenheit, place
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  Speaker 1: the pan in the oven. Bake for 45 minutes until
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  Speaker 1: the puff pastry is nicely golden and the cinnamon sugar
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  Speaker 1: forms a thin crust. Remove the pan from the oven.
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  Speaker 1: Let the churros cheesecake cool at room temperature until it
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  Speaker 1: is no longer hot. Then place it in the refrigerator.
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  Speaker 1: Leave it to chill and set for at least four hours.
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  Speaker 1: After the chilling time, take the pan out of the refrigerator.
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  Speaker 1: If the pan has removable sides, carefully release and remove
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  Speaker 1: the sides. Transfer the churros cheesecake to a serving board
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  Speaker 1: or platter. Cut it into eight equal pieces. You now
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  Speaker 1: have a churros cheesecake with a golden, slightly crispy cinnamon
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  Speaker 1: sugar shell and a cool, creamy vanilla filling, ready to
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  Speaker 1: serve and enjoy. Ah!