For most health-conscious individuals, a donut is a rare indulgence. If one is only to have one donut over several weeks or months, one must choose carefully which flavor of donut one is going to splurge on. It would be an awful shame to waste calories on a saucy strawberry donut when one’s heart was truly calling out for a cream-filled treat. And what if it turns out that all you truly wanted was an original glazed donut? No, make that rainbow sprinkle. Oh, decisions, decisions! You’d be better off just skipping the donut altogether.
OR… you could sub it out for a healthy version, one that you wouldn’t have to ration or feel guilty about eating. And you’re at it, why not make it a healthy donut cake, just to make things more interesting (and less deep-fried?) That’s what I was thinking about this week – and that is how this delightful concoction was born.
When I created this donut cheesecake, it was so hard for me to choose between all my favorite types of donuts that I incorporated my top four flavors into one: cake-y donut base is crowned with a drizzle of sugar glaze that glows of good ol’ “original glazed” and sprinkled with fun nonpareils like a “rainbow sprinkle” donut! The center of the donut ring is overflowing with creamy yogurt cheesecake like a “cream puff” enhanced with just a hint of yogurt tang. And the finishing touch is a center filled with real strawberries, like a more nutritious version of the scrumptiously sinful “strawberry-filled donut.”
Don’t choose between your four favorite donuts – choose health! Make this donut cheesecake for a fun culinary adventure with family and friends that you can feel better about indulging in.
Strawberries ‘n’ Cream Donut Cheesecake
makes about 8 servings (one 9″ pan)
Ingredients:
donut cake
- 1/3 cup plain almond milk
- 1 tsp pure vanilla extract
- 3 tbs lemon curd
- 2 tbs water
- 1 cup whole wheat pastry flour
- 1-1/2 tsp baking powder
- 1/3 cup Truvia baking blend
- 1/4 tsp salt
- small dash cinnamon
cheesecake
- egg substitute equivalent to 2 eggs
- one container/5.3 oz Chobani plain nonfat Greek yogurt
- 1 Laughing cow brand Creamy Swiss cheese wedge
- 1 tsp pure vanilla extract
- 1/4 cup Truvia baking blend
- 1 tbs whole wheat pastry flour
strawberry filling
- 8 fresh strawberries
- 2 tbs Truvia baking blend
- 2 tbs water
- 1/2 tsp lemon juice
glaze/topping
- 1/4 cup Truvia baking blend
- 2 tsp plain almond milk
- 1 tbs rainbow nonpareils
Directions:
First, preheat oven to 350 Fahrenheit. Line a 9″ pie pan with aluminum foil and spray with nonstick spray.
Now, make donut cake dough/batter: In a medium bowl, combine wet dough ingredients. Mix. Add dry ingredients and mix well. Set aside.
Next, make the cheesecake filling: In another medium bowl, combine all cheesecake ingredients. Gently blend until smooth.
Now prepare strawberry filling: Wash strawberries, remove stems and leaves, and chop roughly. Add Truvia, water, and lemon juice. Mix.
Now, assemble cake: Arrange donut dough/batter in a ring encircling the edge of the round pan. Pour cheesecake filling into the center. Spoon strawberry mixture in the center of that. Add any leftover strawberry morsels around the circle where the cheesecake meets the donut.
Bake at 350 Fahrenheit for 20 minutes or until strawberries are cooked and a cake tester inserted into donut cake comes out clean.
Now it’s time to cool and glaze: allow finished cake to sit and cool for 20 minutes. Then, cover and refrigerate for about an hour.
Meanwhile, make the glaze: in a small bowl, combine Truvia and almond milk. You can vary the amounts and proportions to get a glaze consistency you like – mine was somewhat liquid-y.
When cake has chilled sufficiently, remove from refrigeration. Spoon glaze over just the donut part. Sprinkle rainbow nonpareils on top.
Enjoy chilled.
BTW: here’s a process collage for those visual learners out there:)
Source recipes: donuts from Chocolate Covered Katie; yogurt cheesecake from oikosyogurt.com; strawberry compote from Just One Cookbook
You Might Also Like:
True Healthy Me 