Next, I fill a piping bag with the churro dough and pipe out strips onto the lined baking tray. I like to keep them a little more than an inch apart since they expand while frying. Now it’s time to heat up the oil in a saucepan—just enough to submerge the churros. I always do a little test fry with one churro first to ensure the oil is at the perfect temperature; it should sizzle gently when the dough hits the oil. Once fried to golden perfection, I roll them in cinnamon sugar.
While the churros cool, I whip up the cheesecake filling. I mix together softened cream cheese with powdered sugar and vanilla until it’s creamy and fluffy. To make it even easier, I sometimes mix in a splash of heavy cream for extra richness. I love to just dive right in with a spoon—it tastes so good! Once my churros are cool, I layer them in a dish and spread that luscious cheesecake filling on top. Then comes the exciting part: layering those freshly sliced strawberries over the cheesecake!
Finally, I cover the dish and let everything chill in the fridge for at least a couple of hours or preferably overnight. It’s hard to resist sneaking a bite before it’s fully set, but I promise, the wait is worth it!
Pro Tips for Best Results
I tested this recipe a few times to get the perfect churro texture and flavor. One thing that made a big difference was allowing the churro dough to cool slightly before adding the eggs. This tip made sure my churros were light and fluffy rather than dense! Trust me; even a small error can affect the final product.
For the cheesecake filling, I recommend using room-temperature cream cheese. I learned this the hard way; when it’s too cold, it tends to be lumpy and can take longer to whip into a creamy mixture. Also, consider adding a pinch of salt to balance the sweetness in the cheesecake—it really elevates the flavors.
Last but not least, use fresh strawberries for that natural sweetness! I always choose ripe, fragrant strawberries, as they can really make or break the experience. I cut them just before serving to keep them looking vibrant and fresh.
Common Mistakes to Avoid
One common mistake is frying the churros at too low a temperature. If your oil isn’t hot enough, they can end up soggy instead of crispy. I found that maintaining a consistent temperature (about 350°F) ensures they’re evenly cooked and perfectly golden. Use a thermometer for accuracy!
Another thing to watch out for is over-mixing the cheesecake filling. It’s tempting to keep whipping to get it super fluffy, but over-mixing can add unwanted air, affecting the final texture. I’ve found a gentle touch works wonders to keep it creamy.
Don’t forget about the cooling times! I once rushed the chilling step and ended up with a messy serving of cheesecake. The flavors need time to meld beautifully, so be patient and let it set for a few hours—or overnight—for the best results! (See the next page below to continue…)