St David’s Day Recipes: Dessert with Secret Bar and Kitchen

Cheesecake Doughnuts cooked by Calum Pickard, Head Chef of The Secret Beach Bar & Kitchen. 

Ingredients Makes 4 portions

Doughnut Batter  

• 2 eggs
• 200g Self Raising Flour
• 284ml Buttermilk
• 5g Bicarbonate of soda
• 5g Baking Powder
• 50g Caster sugar

Cheesecake 

• 200g Soft Cream Cheese
• 200g Mascarpone
• 50g Caster Sugar
• 100ml Double Cream
• 50ml Welsh Cream Liqueur

Garnish 

• Fresh Mint
• Kirsch Cherry
• Welsh Cakes
• Cream Liqueur Syrup (50ml Liqueur, 50g sugar, reduce in a small pan until sticky)
• 25g Caster Sugar

Cheesecake 

• 200g Soft Cream Cheese
• 200g Mascarpone
• 50g Caster Sugar
• 100ml Double Cream
• 50ml Welsh Cream Liqueur

Garnish 

• Fresh Mint
• Kirsch Cherry
• Welsh Cakes
• Cream Liqueur Syrup (50ml Liqueur, 50g sugar, reduce in a small pan until sticky)
• 25g Caster Sugar

Method of Cooking

Doughnuts 

• Mix eggs, buttermilk and sugar.  Add flour, baking powder bicarbonate of soda and  mix until well combined. The batter should not have a runny consistency so if it is a bit wet, add more flour.

Cheesecake 

• Whisk together the cream cheese, mascarpone, sugar and cream liqueur until smooth.

Frying Doughnuts 

• Using a fryer or fill half a saucepan with vegetable oil and heat at 180c
• Remove saucepan from heat when at temp, and drop batter in
• Using a tablespoon place five small portions of batter into the hot oil, making sure to flip constantly to ensure an even cook and colour
• Remove doughnuts from the oil and dry on a piece of kitchen roll to dry up any excess oil
• Roll the doughnuts in the sugar garnish to finish