Caramel Churro Cheesecake with Berries & Cream Topping

Ingredients:

• Churro Base:
• 1 cup all-purpose flour
• 1 cup water
• 1/4 cup unsalted butter
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 3 large eggs


• Salted Caramel Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup salted caramel sauce


• Berries & Cream Topping:
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup mixed berries (strawberries, blueberries, raspberries)

Instructions:

1. Churro Base:
2. Preheat the oven to 350°F and line a 9-inch springform pan with parchment paper.
3. In a medium saucepan, combine water, butter, sugar, and salt over medium heat, stirring occasionally. Once the mixture comes to a boil, reduce the heat to low.
4. Add the flour to the saucepan and stir with a wooden spoon until the mixture forms a ball and pulls away from the sides.
5. Add eggs one at a time, mixing well after each addition, until the dough is smooth and shiny.
6. Pour the churro dough into the prepared springform pan and use a spatula to spread it evenly across the bottom of the pan and up the sides.
7. Bake the churro crust for 20-25 minutes or until it is golden brown and dry to the touch. Let it cool completely.


8. Salted Caramel Filling:
9. In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth and creamy.
10. Add granulated sugar and cornstarch to the mixing bowl and beat until well combined.
11. Add eggs one at a time, mixing well after each addition, until the mixture is smooth and creamy.
12. Stir in sour cream and salted caramel sauce until the mixture is well combined.
13. Pour the caramel cheesecake batter into the cooled churro crust and smooth the top with a spatula.
14. Bake the cheesecake for 50-60 minutes until the edges are slightly puffed and the center is set but still wobbly.
15. Remove the caramel cheesecake from the oven and let it cool completely at room temperature.


16. Berries & Cream Topping:
17. In a large mixing bowl, beat the heavy cream with an electric mixer until it thickens and forms soft peaks.
18. Add powdered sugar and vanilla extract to the mixing bowl and beat until the mixture forms stiff peaks.
19. Spread the whipped cream over the cooled caramel cheesecake and sprinkle with mixed berries.
20. Refrigerate the cheesecake for at least 4 hours or overnight.
21. Slice the chilled cheesecake and serve.