Churro Cheesecake Bites

For the Cheesecake Filling:

For the Churro Coating:

For the Churro Dough:

1 cup (240 ml) water

1/4 teaspoon salt

1/2 cup (115 g) unsalted butter

1 cup (125 g) all-purpose flour

3 large eggs

For Frying:

In a medium bowl, beat the cream cheese and sugar together until smooth.
Add the egg and vanilla extract, and mix until well combined.
Transfer the mixture to a piping bag or a zip-top bag with the corner snipped off. Set aside.

In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat.
Reduce the heat to low, add the flour, and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan. This should take about 1-2 minutes.
Remove from heat and let the mixture cool for 5 minutes.
Add the eggs, one at a time, mixing well after each addition. The dough should be smooth and glossy.

Heat the oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C).
Pipe the cheesecake filling into small mounds onto a baking sheet lined with parchment paper. Freeze for about 15-20 minutes, until firm.
Once the cheesecake filling is firm, wrap a small amount of churro dough around each mound, ensuring the filling is completely covered.
Carefully drop the churro bites into the hot oil and fry until golden brown, about 2-3 minutes per side. Fry in batches to avoid overcrowding the pot.
Remove the bites with a slotted spoon and drain on paper towels.

Enjoy!