Cheesecake Stuffed Baked Doughnuts

Ingredients

• 120 ml (½ cup)warm water
• 1 teaspoonfinely grated lemon zest
• ½ teaspoonvanilla extract
• 2¼ teaspoons (1 packet)instant yeast
• 4 largeegg yolks
• 65 g (⅓ cup)granulated sugar
• 319 g (2½ cups)plain flour
• ¼ teaspoonfine sea salt
• 57 g (4 tablespoons), at room temperatureunsalted butter
• 60 ml (¼ cup)double cream
• 227 g (8 ounces), at room temperaturecream cheese
• 60 ml (¼ cup)double cream
• 30 g (¼ cup)icing sugar
• 1 teaspoonvanilla extract
• 150 g (¾ cup)granulated sugar
• 2 teaspoonsground cinnamon
• 28 g (2 tablespoons), meltedunsalted butter
• To tasteraspberry jam

Instructions

1. 1

   Mix the dough

   In a stand mixer fitted with a dough hook, combine the warm water, lemon zest, vanilla, yeast, egg yolks and 65 g sugar. Gradually add the flour, followed by the salt, mixing until absorbed. Add 57 g butter and 60 ml cream, then beat at medium speed for 6–8 minutes until the dough is smooth and sticky. Transfer it to a lightly greased bowl, cover and leave to rise until doubled, about 1½ hours depending on the room temperature.

2. 2

   Make the filling

   While the dough rises, beat the cream cheese, 60 ml cream, icing sugar and vanilla with an electric mixer until light and fluffy.

3. 3

   Shape the doughnuts

   On a lightly floured surface, roll the dough to about 1.25 cm (½ inch) thick. Cut out 6 rounds with a round cutter and place them well apart on a large baking tray lined with baking parchment. Cover and leave to rise until puffy, about 30 minutes.

4. 4

   Bake until golden

   Meanwhile, heat the oven to 180°C (350°F). Bake the doughnuts for about 10 minutes, until puffed and golden brown. Let them cool until easy to handle.

5. 5

   Coat in cinnamon

   Mix the cinnamon and 150 g sugar in a shallow dish. Dip each warm doughnut in the melted butter, then coat it in the cinnamon sugar.

6. 6

   Fill and finish

   Transfer the cream cheese mixture to a piping bag fitted with a long filling tip. Insert the tip into the side of each doughnut and squeeze in the filling. Add a dollop of the cream cheese mixture on top of each one and drizzle with raspberry jam.

7. 7

   Serve fresh

   Serve the doughnuts on the day they are made.

What are cheesecake doughnuts?

These are American-style baked, yeast-raised doughnuts with a sweet cream cheese filling rather than a cheesecake baked in a crust. The doughnut itself is soft and lightly enriched, while cinnamon sugar and raspberry jam add a crisp, warmly spiced coating and a fruity finish.

Yeast-raised doughnuts are a familiar bakery treat in the United States, often fried; this version uses the oven and adds a cheesecake-inspired centre. The two rises help give the dough its airy texture, and the cream cheese filling makes each doughnut rich and tangy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 13g protein, 91g carbs, 34g fat.

The flour and sugars provide most of the carbohydrates, while the butter, cream and cream cheese contribute much of the fat. Egg yolks and cream cheese add some protein. For a more balanced plate, serve one doughnut with fresh fruit and an unsweetened drink.

Building a soft dough

Yeast and liquid: The warm water helps bring the dough together, while the yeast provides its lift. Use water that feels warm rather than hot, so it does not damage the yeast.

Enrichment: Egg yolks, butter and cream give the dough tenderness and a soft, rich crumb. Add the butter and cream after the flour has begun to absorb the liquid, as directed, then mix until the dough is smooth and sticky.

Letting the dough rise

First rise: Leave the covered dough until it has doubled in size; the stated 1½ hours is an estimate, since a cool kitchen can slow it down. Judge by the dough's expansion rather than relying only on the clock.

Second rise: After cutting the rounds, give them about 30 minutes to become puffy. Keep them spaced apart on the tray so they have room to expand without sticking together.

Getting the bake right

Thickness: Roll the dough to about 1.25 cm (½ inch) so the rounds bake through while staying substantial enough to fill. Cut cleanly with the round cutter rather than twisting it, which can press the edges together.

Doneness: Bake at 180°C (350°F) for about 10 minutes, looking for doughnuts that are puffed and golden brown. Let them cool until manageable, but coat them while still warm so the butter and cinnamon sugar cling.

Filling without a mess

Cream cheese mixture: Beat the filling until light and fluffy, which makes it easier to pipe. A long filling tip lets you reach into the centre from the side of each doughnut.

Jam finish: Add the topping after filling, using a small dollop of cream cheese mixture and a drizzle of raspberry jam. A light hand keeps the jam's fruitiness distinct from the cinnamon coating.

Serving ideas

These doughnuts are rich and sweet, so they work well with plain coffee or unsweetened tea. Fresh raspberries or other tart berries alongside can echo the jam and offer a fresh contrast.

Serve them soon after filling, when the coating is fragrant and the dough is at its softest. They are best made for a gathering or a treat to share on the same day.

Recipe notes & tips

• Weigh the flour if possible for a more consistent dough.
• Use butter and cream cheese at room temperature so they blend smoothly.
• Keep the cut dough rounds well spaced on the lined tray.
• Wait until the doughnuts are warm rather than piping hot before filling.
• Pipe the filling slowly and stop once the doughnut feels gently plump.
• Have the cinnamon sugar ready before the doughnuts come out of the oven.

Variations

• Strawberry finish: Use strawberry jam instead of raspberry for a sweeter berry topping.
• Citrus note: Add a little extra lemon zest to the filling for a brighter flavour.
• Berry swirl: Stir a small spoonful of raspberry jam through the cream cheese filling before piping.
• Spiced coating: Add a pinch of ground nutmeg to the cinnamon sugar.
• Chocolate drizzle: Finish with melted chocolate in place of the raspberry jam.

Common mistakes to avoid

• Hot water: Excess heat can interfere with the yeast; use water that feels warm, not hot.
• Rushing the first rise: The dough may be dense if it has not doubled; give it more time in a cool kitchen.
• Crowding the tray: Doughnuts can grow into each other; leave generous space between rounds.
• Overbaking: The doughnuts can turn dry; take them out once puffed and golden, around 10 minutes.
• Coating when cold: Butter and cinnamon sugar may not adhere as well; coat while the doughnuts are still warm.
• Overfilling: Filling can escape through the sides; pipe gradually and stop when the doughnut is just plump.

How to store

These are best eaten on the day they are made. If needed, keep them in an airtight container in the refrigerator for up to 2 days because of the cream cheese filling; allow them to come closer to room temperature before serving. Reheating can soften the cinnamon-sugar coating, so warm briefly and gently if desired.

Frequently asked questions