Raspberry Cheesecake Donuts
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Raspberry cheesecake donuts are light, fluffy donuts filled with rich cheesecake and tangy raspberry compote, then rolled in sugar. These elaborately stuffed pastries are a special occasion treat. Enjoy them fresh with morning coffee or afternoon tea.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 cup warm milk (whole milk preferred, 90°F to 100°F)
- 1 tablespoon instant yeast (or active dry yeast)
- 3 tablespoons granulated sugar
- 4 cups bread flour (spooned and leveled, all purpose flour can be used instead)
- 2 large eggs (room temperature)
- 1 teaspoon salt
- 8 tablespoons unsalted butter (room temperature )
- vegetable oil (enough to fry the donuts (2 quarts is good))
- 3 cups frozen raspberries
- 4 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 8 ounces cream cheese
- ¾ cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 2 cups granulated sugar
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 218mg
- Total sugar
- 34g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 156mg
- Calcium
- 56mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 218MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.