Churro Cheesecake
Translated from German, the language of the original page.
Stefanie published this recipe on leckerschmecker.me, in German. SeeMeCook translated it into English and added ingredient weights and nutrition.
Read the original recipeImported by Thomas Meckl on SeeMeCook
A quick sheet cake made with crisp puff pastry, creamy cheesecake filling, and a caramelizing cinnamon-sugar crust. The delicate orange note balances the sweetness and enhances the cinnamon-vanilla aroma.
- Time
- 45 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 3 g
- 130 g
- 100 g
- 275 g
- 14 g
Weights are estimates. Together, the ingredients weigh about 1.19 kg before cooking, which is about 75 g per serving.
Steps
Preheat the oven to 180 °C (350 °F) conventional heat. Grease a square baking pan, ideally measuring approximately 20 × 20 cm, with a little butter and additionally line it with parchment paper.
Place 50 g of the sugar and the Ceylon cinnamon in a small bowl. Mix thoroughly and set the cinnamon-sugar mixture aside.
Place the cream cheese in a large mixing bowl. Add the remaining sugar and beat the mixture until smooth, with no sugar crystals remaining.
Add the vanilla pudding powder and mix it in completely.
Finely grate the zest of the organic orange and stir it into the cream cheese mixture until evenly distributed.
Add the eggs one at a time. Mix each egg in only until a smooth, creamy mixture forms; avoid beating for longer than necessary.
Unroll one sheet of puff pastry, cut it in half, and place it suitably in the prepared pan. Gently press the pastry into the corners and lightly against the edges.
Prick the puff pastry base several times with a fork. This allows air to escape during baking and helps the base rise more evenly.
Spread the cheesecake cream evenly over the puff pastry base and smooth the surface.
Carefully place the second sheet of puff pastry on top of the cream. Make sure the filling is covered as completely as possible.
Brush the surface of the top puff pastry thinly and evenly with the melted butter.
Sprinkle the prepared cinnamon-sugar mixture over the buttered surface, covering the top pastry as completely as possible.
Bake the cake in the preheated oven for approximately 30 minutes, until the puff pastry is golden brown and visibly risen.
Remove the pan from the oven and let the cake cool completely in the pan. This allows the cheesecake filling to set.
Lift the cooled cake out of the pan and cut it into rectangular or square pieces. Serve slightly chilled or at room temperature, as desired.
Notes
The finished churro cheesecake slices keep for up to 3 days in the refrigerator when stored in an airtight container. For the specified pan size of approximately 20 × 20 cm, one or two rolls of puff pastry may be required, depending on the size of the pastry sheets.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 204
- Protein
- 4 g
- Carbs
- 19 g
- Fat
- 13 g
- Fiber
- 0 g
Where the calories come from
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