Churro Cheesecake

In a saucepan combine water, butter and salt, bring to boil. Add the flour and mix well.

Cook for a few minutes while stirring and remove from heat.

Add the eggs one by one, beating well between each addition.

Transfer the dough to a bag with a nozzle and pipe a large spiral on the base of a springform pan.

Freeze the base until it is firm.

Preheat a large pot of oil to 350˚F (175˚C). Make sure the pot is wide enough for the entire churro base to fit!

Fry the churro base until it is golden brown on both sides.

Transfer it to a plate and sprinkle with sugar and cinnamon to taste. Place the churro base in the springform pan and reserve.

For the filling, in a bowl, beat the cream cheese, condensed milk, vanilla and hydrated gelatin until smooth. Then fold in the whipped cream.

Pour the mixture on the churro base and refrigerate for 4 hours or until it is firm. Sprinkle with sugar and cinnamon to taste.

Enjoy!