Churro cheesecake slices à la Kiki

Ingredients for 1 servings:

• 2 packs of croissant dough, ready-made product
• 100 g sugar
• 1 ½ tsp cinnamon
• 600 g double cream cheese
• 100 g cream
• 100 g sugar
• 1 tbsp vanilla extract
• 40 g cornstarch
• 2 eggs

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours

First things first: You’ll need a baking frame. Mix 100g of sugar with 1.5 tsp of cinnamon. Line a baking sheet with baking paper and sprinkle half of the cinnamon-sugar onto the baking sheet, leaving the edges free. Unroll a package of croissant dough and press all the ends together. Divide the croissant dough in half. Place the two croissant halves side by side on the cinnamon-sugar mixture. Now you’ll need a baking frame. Place the frame around the croissant dough. For the filling, whisk together the cream cheese, cream, sugar, and vanilla extract. Then add the sifted cornstarch and the eggs. Mix everything carefully so the mixture doesn’t become too runny. Pour the mixture onto the croissant dough. Now remove the second croissant dough from the package. Press all the ends together again. Divide the croissant dough in half. Place the two croissant dough halves on top of the cheesecake mixture and sprinkle the other cinnamon-sugar mixture on top of the croissant dough. Bake the cake in the oven at 180°C (top/bottom heat) for 30 minutes. Allow the cake to cool completely before serving.