No Bake Churro Cheesecake

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Directions

 

  1. Mix together the crushed cookies and butter together. Press into a 9-inch springform tin on the bottom only.  Press to make an even tight layer. Chillin the fridge until ready to use
  2. In a large bowl, whip together cream cheese icing sugar and dulce de leche until smooth.  Add the double cream and whip again until light, airy and smooth. 
  3. Spoon the cheesecake mixture on top of the cookie base and smoothen with a spatula or spoon.  Chill in the fridge to set for 6 hours or overnight for best results
  4. When the cheesecake is ready make the churros 
  5. In a large mixing bowl, add the flour and whisk in the baking powder and salt
  6. Pour in the boiling water and oil and mix to form a sticky batter
  7. Transfer the batter to a piping bag fitted with a large star piping tip. 
  8. Heat oil to 170ºC.  Tie a string across and onto the handles tightly. 
  9. Pipe long lengths of the dough into the oil and use scissors to cut the end. Cook until golden brown. Chop each churro into 2-inch pieces (or tall enough as the side of the cheesecake)
  10. Meanwhile mix together the sugar and cinnamon powder. Toss the chopped churros in the cinnamon sugar 
  11. Using a thick straw, poke through the center of each churro.  Pipe dulce de leche or any thick caramel into the centre of each churro.
  12. Arrange the churros around the set cheesecake 
  13. Pour the hot cream over the chocolate and corn syrup. Mix until smooth. Let cool slightly.
  14. Pour the chocolate sauce all over the top of the cheese cake. 
  15. Drizzle with dulce the leche and swirl through
  16. Slice and enjoy!