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Churro cheesecake slice


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Ingredients

16 piece(s)

Dough

  • 440 g plain flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 6 g dried instant yeast
  • 160 g Butter
  • 150 g water, warm

Slice

  • 450 g cream cheese
  • 140g g sugar
  • 1 egg
  • 8 g vanilla essence

topping

  • 70 g sugar
  • 1 tbsp cinnamon
  • 70 g Butter
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    Preparation
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    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
    • Appliance TM 21 image
      Recipe is created for
      TM 21
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Recipe's preparation

  1. Line a slice tin with baking paper (33x22cms ish).

    Place, flour, 1 tbsp sugar, salt, baking powder and yeast in bowl. Mix 4 seconds, speed 4

    Add butter and water. Knead 45 seconds.

    Wrap dough in silicon mat and leave to proof for 30 minutes.

    Wash and dry bowl.

    Preheat oven to 180deg.

    Add cream cheese, 140g sugar, egg and vanilla. Mix 10 seconds, speed 5. Scrape down sides. Mix 4 seconds, speed 5.

    Split dough into two. Roll each dough out to fit slice tin (30cms x 20cms ish). Place one piece of dough into tin. Cover with cheesecake mixture.

    Top with second piece of dough.

    Wash and dry bowl.

    Place 70g butter to bowl and melt, 2 mins, 70deg sp 1.

    Place small bowl onto mixing bowl lid and weigh 70g sugar and 1 TBSP cinnamon. Stir well.


    Spread melted butter over dough then sprinkle with cinnamon sugar.

    Bake in oven for 25 minutes. Cool on bench for 10 minutes. place on plate and set in fridge for 3 hours.

    Enjoy!!
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Accessories you need

  • Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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