★Ingredients
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Churro Coating:
- 1 cup (200 g) granulated sugar
- 1 tablespoon ground cinnamon
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:
- Vegetable oil, for frying
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★Instructions
- Prepare the Cheesecake Filling:
- 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.
- Prepare the Churro Dough:
- 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.
- Assemble the Churro Cheesecake Bites:
- 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.
- Churro Coating:
- In a small bowl, combine the granulated sugar and ground cinnamon.
- Roll the warm churro bites in the cinnamon-sugar mixture until evenly coated.
- Serve:
Enjoy!