Buñuelo Cheesecake
- 🌾 1 cup all-purpose flour
- 🧂 1 teaspoon baking powder
- 🧂 1/4 teaspoon salt
- 🍬 1 tablespoon granulated sugar
- 💧 1/4 cup warm water
- 🥛 1/4 cup milk
- 🧈 1 tablespoon unsalted butter, melted
- 🍳 Oil for frying
- 🍬 1/2 cup granulated sugar (for coating)
- 🌶️ 1 teaspoon ground cinnamon
- 🍰 For the Cheesecake Filling:
- 🧀 16 oz cream cheese, softened
- 🍬 1 cup powdered sugar
- 🍦 1 teaspoon vanilla extract
- 🥛 1 cup heavy whipping cream
This delightful fusion dessert combines the crispy sweetness of traditional buñuelos with the creamy richness of a no-bake cheesecake, offering a festive treat perfect for any occasion.
Ingredients
🌾 1 cup all-purpose flour
🧂 1 teaspoon baking powder
🧂 1/4 teaspoon salt
🍬 1 tablespoon granulated sugar
💧 1/4 cup warm water
🥛 1/4 cup milk
🧈 1 tablespoon unsalted butter, melted
🍳 Oil for frying
🍬 1/2 cup granulated sugar (for coating)
🌶️ 1 teaspoon ground cinnamon
🍰 For the Cheesecake Filling:
🧀 16 oz cream cheese, softened
🍬 1 cup powdered sugar
🍦 1 teaspoon vanilla extract
🥛 1 cup heavy whipping cream
Equipment
• Mixing bowls
• Rolling pin
• Frying pan or deep fryer
• Electric mixer
• 9-inch springform pan
• Parchment paper
• Spatula
Prep Time
30 minutes
Cook Time
20 minutes (plus chilling time)
Calories & Macros (per serving)
Note: Nutritional values are approximate and can vary based on specific ingredients and serving sizes.
• Calories: 450
• Protein: 6g
• Carbohydrates: 40g
• Fat: 30g
Instructions
1. Prepare the Buñuelos
o In a mixing bowl, combine the flour, baking powder, salt, and 1 tablespoon of sugar.
o Add the warm water, milk, and melted butter to the dry ingredients, mixing until a dough forms.
o Knead the dough on a lightly floured surface for about 5 minutes until smooth.
o Divide the dough into small balls (about 1 inch in diameter) and roll each ball into thin circles.
o Heat oil in a frying pan over medium heat.
o Fry each dough circle until golden brown and crispy, about 1-2 minutes per side.
o Remove from oil and drain on paper towels.
o In a separate bowl, mix 1/2 cup of granulated sugar with 1 teaspoon of ground cinnamon.
o While the buñuelos are still warm, coat them in the cinnamon-sugar mixture.
2. Prepare the Cheesecake Filling
o In a large mixing bowl, beat the softened cream cheese until smooth.
o Add the powdered sugar and vanilla extract, mixing until well combined.
o In a separate bowl, whip the heavy cream until stiff peaks form.
o Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
3. Assemble the Buñuelo Cheesecake
o Line the bottom of a 9-inch springform pan with parchment paper.
o Place a layer of buñuelos at the bottom of the pan, breaking them as needed to fit.
o Spread a portion of the cheesecake filling over the buñuelos, smoothing it out with a spatula.
o Repeat the layers, ending with a layer of cheesecake filling on top.
o Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, to set.
4. Serve
o Once set, remove the cheesecake from the springform pan.
o Garnish with additional cinnamon-sugar, whipped cream, or caramel sauce if desired.
o Slice and serve chilled.
Cooking and Serving Tips
• Variations: Add a layer of caramel sauce between the buñuelos and cheesecake filling for extra indulgence.
• Serving Suggestions: Pair with a cup of hot coffee or a glass of milk for a delightful dessert experience.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy your Buñuelo Cheesecake! 🎉
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