Huckleberry Cheesecake

Let's Cook

1. Step 1.

   Prepare the chosen dough as directed to the initial chilled rise stage.

2. Step 2.

   While the dough rises, prepare the filling: In a small bowl, beat the cream cheese with a hand mixer until fluffy, about 2 minutes. Stir in the condensed milk, 1 tablespoon of the lemon juice, and the sour cream. Beat until smooth. Refrigerate for at least 1 hour before filling the doughnuts.

3. Step 3.

   In a heavy-bottomed pot over medium heat, combine the huckleberries, sugar, and remaining 1 teaspoon lemon juice. Stir until the huckleberries release some of their juices and the sugar has dissolved, about 5 minutes. Remove from heat and set aside to cool.

4. Step 4.

   When the dough has risen, roll it out on a lightly floured surface to a bit more than 1/4 inch thick. With a doughnut or cookie cutter, cut out 3-inch rounds. Roll out half of the rounds to about 3 1/4 inches.

5. Step 5.

   To assemble, lightly brush each wider dough round with the milk and place a heaping teaspoon of the cream cheese filling in the center. Top it with a scant teaspoon of huckleberry filling. Place the smaller dough rounds on top and lightly pinch the edges to seal. Then recut the doughnut with the same cutter to seal the edges.

6. Step 6.

   Cover the assembled doughnuts with a towel or plastic wrap and let them proof in a warm spot for 5 to 20 minutes. Meanwhile, prepare the graham cracker topping: In a small bowl, mix the graham cracker crumbs, sugar, and melted butter.

7. Step 7.

   Fry the doughnuts as directed for the chosen dough. While the doughnuts are still warm, dip the tops in the graham cracker mixture.