Ingredients
Method
Prepare the Cheesecake
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add the vanilla extract and mix well.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream until fully combined.
- Pour the cheesecake filling into the springform pan and smooth the top.
- Bake for 60 minutes or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours or overnight.
Make the Churros
- In a saucepan, combine water and butter. Bring to a boil.
- Add flour and cinnamon, stirring until the mixture forms a ball.
- Remove from heat and let cool for 10 minutes.
- Transfer the dough to a piping bag fitted with a star tip.
- Heat vegetable oil in a deep skillet over medium heat.
- Pipe strips of dough into the hot oil, frying until golden brown.
- Remove churros from oil and drain on paper towels.
- Roll churros in a mixture of sugar and cinnamon while still warm.
Assemble the Dessert
- Once the cheesecake is chilled, remove it from the springform pan.
- Top the cheesecake with the churros, arranging them decoratively.
- Serve immediately or refrigerate until ready to serve.
Nutrition
Notes
For an extra touch, drizzle chocolate sauce over the churros before serving.