Instructions
- Prepare the Salted Caramel Drizzle: In a saucepan, combine sugar and water. Cook over medium heat, without stirring, until amber in color. Carefully whisk in heavy cream and butter. Remove from heat and stir in flaky sea salt. Let cool.
- In a medium bowl, beat the Basque Cheesecake Filling ingredients until very smooth and creamy. Avoid overmixing.
- Shape the cheesecake mixture into 18 small balls and place them on a parchment-lined plate or tray. Freeze for at least 45 minutes.
- Prepare the Churro Coating: Combine flour, browned butter, turbinado sugar, cinnamon, and sea salt in a bowl.
- Dip each frozen cheesecake ball into the churro mixture, ensuring a thorough and even coating. Gently press the coating to adhere.
- Place the coated cheesecake bites in the air fryer basket in a single layer. Air fry at 325°F (163°C) for 10-15 minutes, or until golden brown and crispy.
- Let cool slightly, then drizzle generously with the Salted Caramel Drizzle before serving.
