Try this delicious recipe that will give a twist to traditional cheesecakes with its rich churro flavor. The best part is that it has mini churros and a rich table chocolate sauce that everyone will love.
680 grams cream cheese, in medium cubes and at room temperature
1 1/2 cups whipping cream
1 cup sugar
2 tablespoons vanilla essence
4 San Juan® eggs
1/4 cups brown sugar, for the churro crust
2 tablespoons cinnamon powder, for the churro crust
2 tablespoons flour, for the churro crust
1 tablespoon butter, melted, for the churro crust
1 cup Mexican chocolate, grated
1 cup dark chocolate, in pieces
1 1/2 cups whipping cream, hot
mini churros, for decoration
Preparation
40 mins
1h 20 mins
Low
Mix the cookies with the butter in a bowl, then pour the mixture into the bottom of a previously greased cake pan with butter and paper, covering the pan completely; press down with a spoon to make it compact. Place in the freezer for 30 minutes.
Soften the cream cheese with a whisk; once it has a smooth consistency, add the heavy cream, sugar, vanilla, and beat for 5 minutes until you have a homogeneous mixture.
Add the San Juan® Eggs one by one and mix for 5 minutes. Set aside.
Mix the brown sugar with the cinnamon, flour, and butter in a bowl. Set aside.
Pour the cheesecake mixture into the mold where you placed the cookie and smooth the top with a spatula. Cover with the sugar and cinnamon mixture and bake for 1 hour at 180 °C. Remove from the oven and refrigerate for one hour.
Place the table chocolate in a bowl and pour the hot heavy cream over it, mix and add the dark chocolate, let cool for 20 minutes in the refrigerator, and with a hand mixer, beat until whipped for 2 minutes.
Use a piping bag with a star tip to decorate the edge of the cheesecake with the chocolate cream and place the mini churros on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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