Buñuelo Cheesecake

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! 🎉

NoWayJoseCuisine
Buñuelo Cheesecake