Raspberry Cheesecake Doughnuts

Raspberry Cheesecake Doughnuts

These irresistible treats feature a soft, golden-fried doughnut filled with a luscious raspberry cheesecake filling, bursting with fresh berry flavor from LorAnn Super-Strength Raspberry Flavor. Each doughnut is generously dusted with powdered sugar or drizzled with a sweet raspberry glaze for the perfect finishing touch.

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Ingredients

FOR DOUGH:
500 g all-purpose flour
50 g granulated sugar
Pinch of salt
14 g instant yeast (2 packets or ~4 tsp)
1 tablespoon LorAnn Organic Madagascar Vanilla Bean Paste
2 large eggs, room temperature (about 100 g total)
280 g (1¼ cups) whole milk, lukewarm
2 g (1 tsp) lemon zest
10g freeze-dried raspberries (crushed into a powder)
50 g (3½ Tbsp) unsalted butter, softened
½ gallon frying oil (vegetable or canola) for frying

FOR RASPBERRY CHEESECAKE FILLING:
225 g (8 oz) cream cheese, softened
100g (5oz) mascarpone cheese, softened 
60 g (½ cup) powdered sugar
1/8 teaspoon LorAnn Raspberry Super-Strength (adjust to taste)
30 g (2 Tbsp) lemon juice
2 g (1 tsp) lemon zest
20 g (about 1/2 cup) freeze-dried raspberries (crushed into a powder)
120 g (½ cup) heavy cream (optional)

FOR GARNISH:
Powdered sugar for dusting
Additional crushed freeze-dried raspberries
Melted chocolate drizzle or homemade raspberry jam

Recipe PDF

Raspberry Cheesecake Doughnuts
R0619.pdf Download PDF

Directions

1. Combine Dry Ingredients

1
- In the bowl of your stand mixer, whisk together 500 g all-purpose flour, 50 g granulated sugar, a pinch of salt, and 14 g instant yeast (2 packets or ~4 tsp).
2
- Stir well so the yeast is evenly distributed.

2. Add Wet Ingredients

1
- Add 2 large eggs, 280 g lukewarm whole milk, 1 tablespoon LorAnn Organic Madagascar Vanilla Bean Paste, and 10g freeze-dried raspberries (crushed into a powder).
2
- Using the paddle attachment, mix on medium speed just until a sticky dough forms, about 5 minutes.

3. Incorporate Butter & Knead

1
- Switch to the dough hook attachment.
2
- With the mixer on medium speed, add 50 g (3½ Tbsp) softened unsalted butter in small pieces. Allow each piece to blend before adding the next.
3
- Knead for about 5 minutes, or until the dough is smooth and elastic, pulling away from the bowl sides.

4. First Rise

1
- Shape the dough into a ball and place it into a lightly greased bowl.
2
- Cover with plastic wrap and let it rest in a warm place for 60 minutes, or until doubled in size.

5. Overnight Chill (Optional)

1
- For deeper flavor, refrigerate the dough overnight. If skipping, continue once the first rise is complete.

6. Shape & Second Rise

1
- Punch down the risen dough to release gas.
2
- On a lightly floured surface, divide it into 15 equal pieces (about 40 g each).
3
- Cover with a kitchen towel and let rise for another 1–2 hours, or until doubled in size.

7. Fry the Doughnuts

1
- In a large pot or deep fryer, heat ½ gallon of oil to 350°F (175°C).
2
- Gently lower a few dough balls at a time into the hot oil using a slotted spoon or spider.
3
- Fry for 2–3 minutes per side, until golden brown.
4
- Transfer to paper towels to drain excess oil.

8. Prepare Raspberry Cheesecake Filling

1
- In a mixing bowl, beat 225 g (8 oz) softened cream cheese, 100 g (5 oz) mascarpone cheese, and 60 g (½ cup) powdered sugar until smooth.
2
- Add ⅛ teaspoon LorAnn Oils Raspberry Super Strength, 30 g (2 Tbsp) lemon juice, and 2 g (1 tsp) lemon zest. Beat until combined, scraping down the bowl as needed.
3
- Stir in 10 g (about ¼ cup) crushed freeze-dried raspberries for extra raspberry flavor.
4
- In a separate bowl, whip 120 g (½ cup) heavy cream to soft peaks. Fold it into the cream cheese mixture to lighten the texture.
5
- Transfer to a piping bag fitted with a round or Bismark tip.

9. Fill the Doughnuts

1
- Using the piping tip (or a small knife), create a hole in each cooled doughnut.
2
- Pipe the raspberry cheesecake filling until the center is plump.
3
- For extra fruit flavor, you can add a small swirl of homemade raspberry jam before or after piping the cheesecake filling.

10. Garnish & Serve

1
- Dust with powdered sugar, top with additional freeze-dried raspberries, or drizzle with melted chocolate.
2
- Enjoy fresh, or store in the refrigerator (due to the cream cheese filling) for up to 2 days.

Storage & Make-Ahead Tips

1
- Refrigerate leftover doughnuts in an airtight container for up to 2 days (filling contains dairy).
2
- Reheat gently in the microwave for about 10–15 seconds, if desired.
3
- Overnight Chill: For maximum flavor development and easier dough handling, do not skip the overnight rest.

Products Used In This Recipe

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