How to make Churro Cheesecake, featuring Bianca ,

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a similar texture with lower fat content.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: buttermilk

Plain yogurt offers a tangy flavor with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

Preheat the oven to 325°F (163°C).

Prepare a springform pan by greasing it with butter.

In a mixing bowl, combine cream cheese and sugar until smooth.

Add vanilla extract and mix until incorporated.

Incorporate eggs one at a time, mixing well after each addition.

Stir in sour cream until the mixture is creamy and smooth.

In a separate bowl, combine flour, baking powder, salt, and cinnamon.

Gradually add the dry ingredients to the cream cheese mixture, mixing until just combined.

Spread the churro dough evenly in the bottom of the prepared pan.

Pour the cheesecake filling over the churro layer, smoothing the top with a spatula.

Bake in the preheated oven for 50-60 minutes, until the center is set but slightly jiggly.

Remove from the oven and let cool to room temperature.

Refrigerate for at least 4 hours or overnight to set completely.

Before serving, whip heavy cream until stiff peaks form and spread over the cheesecake.

Sprinkle cinnamon sugar on top and drizzle with caramel sauce.

Cooking Techniques

Spice Level:

Allergens