I made churros with cheesecakes sandwiched in light churros baked in the oven. I made it because I thought it would go well with cheesecake, and it was delicious. It’s easy to bake in the oven without frying, so I think it’s better with cheesecake because it’s less greasy. It’s not too crunchy, so you can eat it softer. If you sprinkle butter and cinnamon sugar right after baking, the taste and flavor will be upgraded~ I think it would be delicious to freeze in the freezer and eat like an ice cream sandwich!

Ingredient

225g cream cheese

70g sugar

1g salt

75g eggs

15g tapioca flour

60g fresh cream

10g lemon juice

60g unsalted butter

15g brown sugar

1g salt

115g water

All-purpose flour 75g

85 g eggs

3g vanilla extract

Unsalted Butter

Cinnamon Sugar

Recipe

1. Beat cream cheese at room temperature, add sugar and salt, mix well, then add eggs and mix well.

2. Add flour and mix well, add fresh cream, mix well, add lemon juice, mix well, filter through a sieve and pour into baking mold (18cm).

3. Bake at 165 degrees for about 35 minutes and let cool in the freezer (preheat to 185 degrees).

4. Put the butter, brown sugar, salt and water in a saucepan over low heat until slightly boiling.

5. Turn off the stove, sift in the flour, use a spatula to mix well so that there are no lumps, cook again on low heat.

6. When the dough becomes slightly clear and has a film on the bottom, remove the dough from the heat and place in a bowl to cool.

7. Divide eggs, add vanilla extract and mix.

8. Place in a piping bag with a cover (use a medium star-shaped shell – no shell numbers) and place the pan in the oven (18cm).

9. Bake in a 200 degree oven for about 22 minutes (until nicely colored), then spread melted butter on top and sprinkle with sugar and cinnamon mixture.

10. When the churros cool, sandwich the cheesecake in the center.