Easy Cheesecake Doughnuts
These cheesecake donuts are the easiest doughnuts to make ever! No kidding guys! đ They are the real taste of my childhood. I still remember the taste of doughnuts I used to make with my mum, that was one of my favourite treats.
My mum used to use a raw white cheese (called “twarĂłg” in Poland) to prepare them instead of soft cheese. They were a little bit heavier and you could have felt lumps of cheese in the mouth. Because I love them so much, I decided to master this recipe. I used soft cheese and it works perfectly! My recipe gives smooth, crispy donuts which puff nicely during frying.
Are you ready for super tasty doughnut experience? đ
Easy-peasy Cheesecake Doughnuts
Course: Breakfast, DessertDifficulty: Easy18
doughnuts10
minutes10
minutes20
minutesIngredients
- Cheesecake doughnuts:
350 g plain flour
300 g full fat soft cheese (e.g. philadelphia)
120 g granulated sugar
100 g soured cream
1 large egg
1Â tsp vanilla extract
2 tsp baking powder
- Additionally
1 l cooking oil (sunflower or rapeseed)
powdered sugar
Directions
- In a large bowl, combine all the ingredients (flour, soft cheese, sugar, cream, egg, vanilla extract and baking powder). Dough should be soft, but not sticky. Add a little bit more flour if needed.
- Form a ball then roll it out on a floured surface until it is about 1 cm thick. Then use a donut cutter to cut out the large rounds, then small ones inside. Repeat the same with remaining dough.
- Heat cooking oil in a wide pot over high heat, when hot reduce to medium heat. Carefully add a few doughnuts at a time to the oil. Fry for about 3 minutes until golden brown, flipping them over several times to make sure both sides are fried.
- Line a large plate with paper towel.
- Once donuts are ready, remove them one at the time to your prepared plate. Let them drain and cool down slightly.
- Sprinkle the top with powdered sugar. Enjoy with cup of milk or coffee!
Notes
- This recipe makes 18 doughnuts. They will taste best prepared fresh and consumed on the same day. If you want to make less doughnuts, you can simply put half of the dough in the fridge, then roll out and fry them next day.
- If you don’t have a donut cutter, you can simply use wide and narrow glass. Cut rounds with wide glass, then using narrow glass cut small rounds inside.
Did you make this recipe?
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what type of soft cheese? Cream cheese?
Yes, e.g. philadelphia