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Raspberry Cheesecake Filled Donuts

Creamy cheesecake, fresh raspberry jam, and a perfectly fried and sugar tossed donut await you with these raspberry cheesecake filled donuts.
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: cheesecake, donuts, filled donuts, fried, raspberry
Servings: 8

Ingredients

For the Donuts:

  • .25 Ounces of Instant or Dry Active Yeast
  • ¼ Cup Granulated Sugar
  • ⅔ Cup Whole or 2% Milk, Warmed to about 110°
  • ⅓ Cup Salted Butter, softened to room temperature
  • 1 Large Egg, room temperature
  • ½ Teaspoon Salt
  • 2 ¼ Cups All Purpose Flour, plus more for dusting and rolling the dough out
  • Extra Granulated Sugar for Donut Rolling

For the Homemade Raspberry Jam:

  • 1 Heaping Cup Raspberries (fresh or frozen)
  • ⅓ Cup Granulated Sugar
  • 1 Tablespoon Corn Starch
  • 1 Tablespoon Fresh Lemon Juice

For the Cheesecake Filling:

  • 4 Ounces Cream Cheese, softened to room temperature
  • ¼ Cup Granulated Sugar
  • 1 Teaspoon Vanilla Bean Paste
  • ⅓ Cup Heavy Cream, whipped to stiff peaks

Instructions

  • Prepare the Donut Dough:
    In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until foamy.In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
    Add the egg and salt to the butter mixture and beat until well combined.
    Gradually add the flour and yeast mixture to the wet ingredients, mixing until a soft dough forms.
    Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
    Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 2 hour or until doubled in size.
  • Make the Raspberry Jam:
    In a small saucepan, combine the raspberries, sugar, cornstarch, and lemon juice.
    Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down, about 5-7 minutes.
    Remove from heat and let the jam cool completely.
  • Prepare the Cheesecake Filling:
    In a mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
    Gently fold in the whipped cream until fully incorporated.
    Transfer the filling to a piping bag fitted with a small tip and set aside.
  • Shape and Fry the Donuts:
    Once the dough has doubled in size, punch it down and roll it out on a lightly floured surface to about ½ inch thickness.
    Using a 3”-4” round cookie cutter, cut out individual donuts from the dough.
    Place the cut-out donuts on a lightly floured baking sheet, cover with a clean kitchen towel, and let them rise for another 60 minutes or until they have doubled in size again.
    Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
    Carefully fry the donuts in batches for 1-2 minutes on each side or until golden brown.
    Remove the donuts from the oil using a slotted spoon and drain on a paper towel-lined plate.
  • Assemble the Donuts:
    Once the donuts have cooled slightly, toss them in the extra granulated sugar. Allow the donuts to cool to room temperature before filling.
    Pipe both the raspberry jam and cheesecake filling into each donut until filled to your liking.
    Serve immediately. Best enjoyed day of.