Irresistible Strawberry Cheesecake Donuts (Print version)
Soft baked strawberry donuts with a creamy cheesecake swirl and strawberry glaze, ready in about 30 minutes.
# Ingredients:
For the donuts
01 -
1 1/4 cups (160 g) all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/4 teaspoon baking soda
04 -
1/4 teaspoon fine sea salt
05 -
1/2 cup (100 g) granulated sugar
06 -
1/4 cup (15 g) freeze-dried strawberry powder
07 -
1/4 cup (60 g) sour cream
08 -
1/4 cup (60 ml) buttermilk
09 -
1 large egg
10 -
2 tablespoons unsalted butter, melted and cooled
11 -
1 teaspoon pure vanilla extract
For the cheesecake swirl
12 -
4 oz (115 g) cream cheese, softened
13 -
2 tablespoons granulated sugar
14 -
1 tablespoon sour cream
15 -
1/2 teaspoon vanilla extract
For the glaze
16 -
1 1/4 cups (150 g) powdered sugar
17 -
2-3 tablespoons milk
18 -
2 tablespoons freeze-dried strawberry powder
19 -
Pinch of fine sea salt
# Instructions:
01 -
Preheat the oven to 350 degrees F (175 degrees C) and grease a 6-cavity donut pan. In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, and freeze-dried strawberry powder until evenly combined.
02 -
In a separate bowl, whisk the sour cream, buttermilk, egg, melted butter, and vanilla extract until smooth. Fold the wet mixture into the dry ingredients just until combined. Do not overmix.
03 -
In a small bowl, beat the softened cream cheese, sugar, sour cream, and vanilla extract with a fork or small mixer until completely smooth and lump-free.
04 -
Spoon the strawberry batter into the prepared donut cavities, filling each about three-quarters full. Pipe or dollop about 1 teaspoon of cheesecake filling into the center of each. Use a toothpick to gently swirl the cheesecake into the batter.
05 -
Bake for 10-12 minutes until the donuts spring back when lightly pressed and a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
06 -
Whisk the powdered sugar, strawberry powder, salt, and 2 tablespoons of milk together. Add more milk a teaspoon at a time until the glaze coats the back of a spoon. Dip the tops of the cooled donuts into the glaze and let the excess drip off. Let set for 15-20 minutes before serving.
# Good to know:
01 -
Best enjoyed the day they are made while the glaze is crisp.
02 -
Unglazed donuts can be frozen for up to 2 months.