Can I fry these instead of baking?

Oh honey, I tried - and while fried donuts are delicious, they just don't work for this recipe! The baking gives the perfect texture to hold that creamy filling, while frying makes them too delicate. Plus, you'd lose that gorgeous caramelized top from the broiler. Stick with baking - it's easier and gives better results!

How do I prevent the filling from leaking out?

Three secrets: 1) Make sure donuts are completely cooled before filling (warm ones weep!), 2) Don't overfill - stop when you feel slight resistance, and 3) Use a piping tip rather than just cutting a hole in the bag. My star tip creates neat little pockets that seal better. If some does leak? Call it "rustic" and eat it anyway!

Can I make these ahead of time?

You can prep components separately! The dough keeps refrigerated overnight (let it warm slightly before baking), and the filling lasts 2 days in the fridge. But assemble and broil right before serving - that caramelized magic is fleeting! Leftovers are still tasty but lose their signature crisp top.

Why did my tops burn?

Broilers vary wildly! Mine takes exactly 2 minutes, but yours might need less. Stand guard and pull them at the first sign of golden brown. Pro tip: position the rack in the middle, not too close to the heat. Burnt bits? Scrape gently with a knife - they'll still taste amazing underneath!

Can I use muffin tins if I don't have donut pans?

Absolutely! Fill greased muffin cups halfway and bake about 15 minutes. You won't get the classic donut shape, but the taste is identical. Just pipe the filling into the tops after cooling - no need to cut slits. They'll look like adorable mini cheesecakes instead!

Basque Cheesecake Donuts in 6 Easy Steps

Name: Irresistible Basque Cheesecake Donuts in 6 Easy Steps
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Spanish
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup milk; 1 egg; 2 tbsp melted butter; 8 oz cream cheese, softened; 1/4 cup powdered sugar; 1 tsp vanilla extract; 1 tbsp lemon juice

Description

Creamy cheesecake filling in a fluffy donut, inspired by Basque cheesecake with a caramelized top.

Ingredients

1 cup all-purpose flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 egg
2 tbsp melted butter
8 oz cream cheese, softened
1/4 cup powdered sugar
1 tsp vanilla extract
1 tbsp lemon juice

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Instructions

Preheat oven to 350°F (175°C).
Whisk flour, sugar, baking powder, and salt in a bowl.
Mix milk, egg, and melted butter in another bowl.
Combine wet and dry ingredients to form a dough.
Fill donut molds halfway with dough.
Bake for 12-15 minutes until golden.
Beat cream cheese, powdered sugar, vanilla, and lemon juice until smooth.
Pipe filling into cooled donuts.
Broil for 2-3 minutes to caramelize the top.

Notes

Chill dough for 30 minutes for easier handling.
Use room-temperature cream cheese for smoother filling.
Broil carefully to avoid burning.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: Spanish