Strawberry Cheesecake Donuts (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 1/4 cups 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 granulated sugar
06 -
1/4 cup freeze-dried strawberry powder
→ Wet Ingredients
07 -
1/4 cup sour cream
08 -
1/4 cup buttermilk
09 -
1 large egg
10 -
2 tablespoons unsalted butter, melted and cooled
11 -
1 teaspoon pure vanilla extract
→ Cheesecake Filling
12 -
4 oz cream cheese, softened
13 -
2 tablespoons granulated sugar
14 -
1 tablespoon sour cream
15 -
1/2 teaspoon vanilla extract
→ Strawberry Glaze
16 -
1 1/4 cups powdered sugar
17 -
2-3 tablespoons milk
18 -
2 tablespoons freeze-dried strawberry powder
19 -
Pinch of salt
# Instructions:
01 -
Preheat oven to 350°F (175°C) and grease a donut pan.
02 -
Combine flour, baking powder, baking soda, salt, sugar, and strawberry powder in a bowl; whisk to blend evenly.
03 -
Whisk sour cream, buttermilk, egg, melted butter, and vanilla extract in a separate bowl until smooth.
04 -
Gently fold wet ingredients into dry ingredients until just incorporated; avoid overmixing.
05 -
Beat cream cheese, granulated sugar, sour cream, and vanilla extract together until smooth and creamy.
06 -
Spoon strawberry batter into the donut pan cups, filling each about three-quarters full.
07 -
Transfer cheesecake mixture to a piping bag; pipe a small swirl into the center of each filled donut cup.
08 -
Use a toothpick to gently swirl the cheesecake filling into the strawberry batter for a marbled effect.
09 -
Bake for 10 to 12 minutes or until a toothpick inserted into the donuts comes out clean.
10 -
Allow donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
11 -
Whisk powdered sugar, strawberry powder, salt, and 2 tablespoons of milk until smooth; adjust thickness with additional milk as needed.
12 -
Dip the tops of cooled donuts into the strawberry glaze and return them to the wire rack to set for 15–20 minutes.
# Notes:
01 -
Use room temperature ingredients for even mixing. Avoid overmixing to keep donuts light and fluffy. Cool donuts fully before glazing to prevent melting.