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Raspberry Cheesecake Donuts Recipe

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★★★★★

5 from 147 reviews

Delight in these Raspberry Cheesecake Donuts featuring a soft, pillowy fried dough filled with a luscious raspberry compote and creamy cheesecake filling. Perfectly coated in sugar, these donuts offer a delightful balance of tart and sweet flavors, making them an irresistible treat for any occasion.

Ingredients

Scale

Dough

  • 1 cup warm milk (whole milk preferred, 90-100°F)
  • 1 tablespoon instant yeast (or active dry yeast)
  • 3 tablespoons granulated sugar
  • 4 cups bread flour (spooned and leveled, all-purpose flour works too)
  • 2 large eggs (room temperature)
  • 1 teaspoon salt
  • 8 tablespoons unsalted butter (room temperature)

Frying

  • 2 quarts vegetable oil (for frying)

Raspberry Compote

  • 3 cups frozen raspberries
  • 4 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Cheesecake Filling

  • 8 ounces cream cheese (softened)
  • 0.75 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Coating

  • 2 cups granulated sugar

Instructions

  1. Activate Yeast: Combine the warm milk, yeast, and 3 tablespoons of granulated sugar. Let this mixture rest for about 5 minutes until it becomes foamy, indicating the yeast is active.
  2. Mix Dough: Add flour, eggs, and salt into the bowl. Mix on low speed with a dough hook for 1 minute until just combined, then scrape down the sides and increase to medium speed, mixing for another 2 minutes until dough pulls away from the bowl.
  3. Add Butter: With mixer on medium, gradually add softened butter one tablespoon at a time. Continue mixing for about 5 minutes until the dough is smooth, elastic, and almost dry to the touch.
  4. First Rise: Lightly grease a large bowl and transfer the dough into it, cover loosely with greased plastic wrap, and place in a warm spot. Let the dough rise until it doubles in size, about 60 to 90 minutes.
  5. Prepare Raspberry Compote: While dough rises, combine frozen raspberries, 4 tablespoons sugar, and lemon juice in a small saucepan. Stir until sugar dissolves, then simmer gently for 8 minutes until thickened into jam-like consistency. Cool completely.
  6. Make Cheesecake Filling: In a mixing bowl, whisk softened cream cheese, heavy cream, 2 tablespoons sugar, and vanilla until thick and smooth. Chill in the refrigerator until ready to use.
  7. Shape Donuts: After dough doubles, punch down to release air and transfer to a lightly floured surface. Shape into a ball and cut into 16 equal pieces. Roll each piece into a smooth ball.
  8. Second Rise: Arrange donut balls on parchment-lined baking sheets spaced apart. Loosely cover with greased plastic wrap and let rise for about 30 minutes until puffed up.
  9. Fry Donuts: Heat vegetable oil in a large pot or Dutch oven to 330°F-350°F. Fry 3-4 donuts at a time for 2 minutes per side until golden brown. Remove with a spider strainer and drain on a cooling rack.
  10. Coat Donuts: Immediately toss warm donuts in a bowl with 2 cups granulated sugar to coat. Place back on rack to cool slightly.
  11. Fill Donuts: When cool enough, make a small hole on the side of each donut. Fill separate piping bags with raspberry compote and cheesecake filling. Pipe raspberry filling into each donut, then fill with cheesecake filling until plump.
  12. Serve: Enjoy these raspberry cheesecake donuts fresh and slightly warm for the best flavor and texture.

Notes

  • Use a thermometer to maintain oil temperature between 330°F and 350°F for even frying.
  • Allow the raspberry compote to cool completely before piping to avoid melting the cheesecake filling.
  • Handle donuts gently after frying to maintain their airy texture.
  • For best texture, use bread flour for the dough, but all-purpose flour can be substituted.
  • Keep cream cheese and eggs at room temperature to ensure smooth dough and filling consistency.

Keywords: raspberry donuts, cheesecake donuts, fried donuts, dessert donuts, filled donuts, raspberry compote, cream cheese filling

Find it online: https://kitchenbyclara.com/raspberry-cheesecake-donuts-recipe/