Blackberry Cheesecake Doughnuts

  I have always had a certain fascination with pretty desserts. Not just the sweets that grace high end patisseries but the simple little things that look delicious and pretty to boot. In fact I remember every Christmas time once the Christmas Swiss Colony catalogue came round, I would always flip through to where their cheesecakes were. I had such an obsession with cheesecake and honestly still do. I would just sit and stare at those rich and creamy desserts swirled with various fruits and want to eat nothing more than cheesecake.

  A few days ago I came across a recipe for cheesecake stuffed doughnuts and I knew I had to make them. I have made a few tweaks and added my own little spin on the original recipe and after sinking my teeth into one I just knew I had to share the recipe. Even though they taste delicious, it was the fact that they looked so pretty that made me like them so well.


Blackberry Cheesecake Doughnuts

For doughnuts:

1/2 cup warm water
1 tsp lemon zest
1/2 tsp vanilla
2 1/4 tsp yeast
4 large egg yolks
1/3 cup sugar
2 1/2 cups flour
1/4 tsp salt
4 tbsp softened butter
1/4 cup heavy cream

For cheesecake filling:

8 oz. cream cheese
1/4 cup heavy cream
1/4 cup powdered sugar
1 tsp vanilla
a pinch of salt

For blackberry topping: (You can just use jam but I wanted to have a homemade topping.)

1/2 cup sugar
2 tbsp cornstarch
1/4 cup water
1 tbsp butter
1 1/2 cups blackberries (If frozen allow to thaw)


  Starting with the dough mix the warm water, zest, vanilla, yeast, eggs, and sugar till well combined. Add in the butter and the cream mixing it lightly. Add in the flour and salt, mixing gently. Knead the dough for a few minutes and then transfer to a lightly greased, covered bowl and allow to rise for one hour, or as needed till it has practically doubled in size.
  Once risen, transfer the dough to a floured surface and roll out to a half-inch thickness. Cut out rounds and allow to rise on a covered parchment tray for half an hour, or till puffy. Bake at 350 for ten minutes. While they are baking grab a bowl and combine half a cup of sugar and anywhere from one teaspoon of cinnamon to a tbsp depending on your personal preference. In a small saucepan melt five tablespoons of butter. Once the doughnuts have baked, dip them into the butter and then roll them in cinnamon sugar. (Please note that this step is completely optional but I found it to be a delicious addition.)
  For the filling beat everything together. (That was blunt!) Spoon the filling into a piping bag fitted with a long circular tip. Poke a hole into the sides of the doughnuts and fill.
  To make the blackberry filling combine the water, sugar and cornstarch on medium heat. Add the butter and the blackberries. Bring it to a boil stirring gently. Boil the mixture, stirring constantly till thickened. You'll want the mixture to have thickened to the consistency of soft jam so that it does not run all over the place when you garnish your doughnuts.
  Allow the berry mixture to cool (it's a good idea to make this while your doughnuts are rising, that way you don't get impatient and eat all of your baked doughnuts while you are waiting for the mixture to cool.) Pipe a "nest" of cream cheese filling on the center of each doughnut and spoon a dollop of blackberry filling into each "nest." These doughnuts are the best served on the same day as they were made so feel free to serve them along with dinner, as an after dinner snack, and for a midnight snack if necessary.