Strawberry Cheese Cake Recipe

Activate yeast

Combine warm water (110°F / 43°C) with 1 tsp of the granulated sugar and the instant dry yeast in a small bowl. Let sit 5–7 minutes until foamy.

In the bowl of a stand mixer fitted with the dough hook, whisk together the all-purpose flour, remaining 1/2 cup minus 1 tbsp granulated sugar, and salt.

Add the foamy yeast mixture, warm whole milk, softened butter (reserve 1 tsp if buttery flavor is preferred), and eggs to the flour mixture. Mix on low to combine, then increase speed to medium and knead 6–8 minutes until a smooth, slightly tacky dough forms. If dough is too sticky, add flour 1 tbsp at a time.

Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 60–75 minutes.

Punch down dough and roll out on a lightly floured surface to about 1/2-inch (1.2 cm) thickness. Use a 2.75–3 inch round cutter to cut rounds. Re-roll scraps once and cut more rounds. You should get about 12 donuts.

Cover cut rounds loosely with a towel and let them rise again for 30–40 minutes until puffy.

Heat a heavy-bottomed pot with about 1 to 1.5 inches of vegetable oil to 350°F (175°C). Fry donuts in batches, 1–2 minutes per side, until golden brown. Use a slotted spoon to transfer to a wire rack set over a baking sheet lined with paper towels to drain. Let cool slightly.

In a medium bowl, beat the room-temperature cream cheese with a hand mixer until smooth and free of lumps.

Add the powdered sugar, vanilla extract, and lemon zest. Beat until fully combined and creamy. Scrape down sides as needed.

Add the heavy cream and beat on medium speed 20–30 seconds until light and spreadable. Transfer mixture to a piping bag fitted with a small round tip or to a zip-top bag with the corner snipped.

Place the diced strawberries, granulated sugar (2 tbs), and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the strawberries begin to release their juices and soften, about 4–6 minutes.

In a small bowl, mix the cornstarch with the water to form a smooth slurry. Stir the slurry into the simmering strawberries and cook 1 minute more until the mixture thickens slightly. Remove from heat and let cool to room temperature. The topping should be spoonable but not runny.

Using a small paring knife or a donut corer, cut a small hole into the side or top of each cooled donut to create a pocket for filling (if using side-fill method) or split donut halves horizontally if you prefer sandwich-style.

Pipe or spoon about 1–2 tablespoons of the cheesecake filling into each donut pocket or onto the bottom half of split donuts. Top the filling with 1–2 teaspoons of the cooled strawberry topping.

Replace tops if using split donuts or press the donut surface to close the pocket gently. Dust each donut lightly with powdered sugar and garnish with a small mint leaf if desired.

Serve fresh at room temperature. Donuts are best eaten the day they are made. Store leftover donuts (without fresh strawberry topping) in an airtight container in the refrigerator for up to 2 days; add strawberry topping just before serving.