If you are craving a delightful treat that tastes like a burst of sunshine and creamy indulgence all in one bite, then this Lemon Cheesecake Filled Doughnuts Recipe is exactly what you need. These doughnuts combine the fluffy, golden perfection of classic fried dough with a luscious lemon cheesecake filling that is simultaneously tangy and sweet. Each bite offers a wonderful balance of textures and flavors—from the crispy sugar-coated exterior to the smooth, zesty filling inside. This recipe is sure to become your go-to for any occasion that calls for a show-stopping dessert with a bright twist.
Ingredients You’ll Need
This Lemon Cheesecake Filled Doughnuts Recipe uses a handful of simple, everyday ingredients that come together beautifully. Every component plays a vital role: the yeast and flour create the airy dough, while lemon zest and curd infuse freshness, and cream cheese adds luscious creaminess. Everything combines for a flavor and texture that feels both familiar and exciting.
- Milk: The base for activating the yeast and keeping the dough tender and moist.
- 3 cups flour: Provides structure to create that perfect doughnut chew.
- 1/4 cup sugar: Adds just enough sweetness to the dough for subtle flavor.
- 1/2 tsp salt: Enhances overall flavor and balances the sweetness.
- 2 eggs: Bind ingredients and give richness to the dough.
- 4 tbsp butter, melted: Imparts tenderness and a lovely buttery note.
- 2 tsp active dry yeast: The magical leavening agent that makes the dough rise.
- Oil (for frying): Choose a neutral oil with a high smoke point for crisp, evenly cooked doughnuts.
- 8 oz cream cheese, softened: The star ingredient in our cheesecake filling, rich and creamy.
- 1/2 cup icing sugar: Sweetens and smooths out the filling to perfection.
- 2 tbsp lemon juice: Adds fresh, zippy brightness to the cheesecake filling.
- Zest of 1 lemon: Loads of fragrant citrus oils for an irresistible aroma and flavor.
- 2 tbsp lemon curd: Boosts the lemony punch and adds smooth sweetness.
- Lemon slices: For garnish, adding a pop of color and extra zest.
- Fresh mint leaves: A refreshing, simple garnish that complements the lemon beautifully.
How to Make Lemon Cheesecake Filled Doughnuts Recipe
Step 1: Make the Dough
Start by combining the milk and yeast in a large bowl to awaken the yeast’s activity. After a few minutes, add the flour, sugar, salt, eggs, and melted butter. Mixing these ingredients together forms the base of your soft dough that will soon transform into luscious doughnuts.
Step 2: Knead and Rise
Knead the dough gently but thoroughly until it feels smooth and elastic to the touch. This step is key to developing the gluten, which gives your doughnuts that light, airy texture. Then cover and let the dough rise for about an hour or until it doubles in size, which shows the yeast has done its magic.
Step 3: Shape the Doughnuts
Once risen, punch down the dough and divide it into small balls about 1 to 1.5 inches in diameter. These will puff up beautifully when fried, so no need to worry about making them too big.
Step 4: Fry the Doughnuts
Heat your oil in a deep pan or fryer to 350°F (175°C). Carefully drop the dough balls in batches and fry until they turn a gorgeous golden brown, about 2 to 3 minutes per side. The smell of freshly fried dough is pure comfort!
Step 5: Drain and Coat
Remove the golden doughnuts with a slotted spoon and drain them on paper towels. While still warm, roll them in sugar to coat each doughnut in a sweet, sparkling crust that adds just the right crunch.
Step 6: Prepare the Cheesecake Filling
Mix together your cream cheese, icing sugar, lemon juice, lemon zest, and lemon curd until perfectly smooth and creamy. This luscious filling is the heart of the Lemon Cheesecake Filled Doughnuts Recipe and bursting with zesty flavor and silky texture.
Step 7: Fill the Doughnuts
Once the doughnuts are completely cooled, use a piping bag to fill each one generously with the cheesecake mixture. This step transforms them from delightful doughnuts into decadently filled delights.
Step 8: Garnish and Serve
Top each doughnut with a thin slice of lemon and a fresh mint leaf to bring brightness and freshness to each bite, making them as beautiful as they are delicious.
How to Serve Lemon Cheesecake Filled Doughnuts Recipe
Garnishes
Fresh lemon slices and vibrant mint leaves don’t just look gorgeous on these doughnuts; they also add a refreshing touch that complements the tangy filling perfectly. A light dusting of extra icing sugar can also add a pretty snowy finish.
Side Dishes
These doughnuts shine delightfully on their own, but pairing them with a cup of hot tea or fresh lemonade amplifies the citrus experience. For brunch, they’re fantastic alongside fresh berries or a citrus salad to keep the sunny vibe going.
Creative Ways to Present
Serve these doughnuts on a pretty platter arranged with extra lemon zest or edible flowers for an elegant touch. If you’re feeling playful, stack them into a doughnut tower or offer small dishes of lemon curd and whipped cream for dipping, turning your dessert into an interactive experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover filled doughnuts in an airtight container in the refrigerator. They’ll stay fresh for about 2 days, though they’re honestly so delicious fresh that you might not have any leftovers!
Freezing
If you want to prepare doughnuts ahead of time, freeze the unfilled dough balls on a baking sheet, then transfer to a freezer bag. When ready, thaw and fry fresh. Filled doughnuts do not freeze as well because the cream cheese filling can separate.
Reheating
To reheat, warm them gently in a low oven or microwave for a few seconds just until they’re cozy again. Avoid overheating as the filling may lose its creamy texture if warmed too long.
FAQs
Can I bake the doughnuts instead of frying?
Absolutely! While frying gives that classic crispy exterior, baking them at 375°F for about 15 minutes until golden can be a lighter alternative if you prefer.
What can I substitute for lemon curd?
If you don’t have lemon curd on hand, a spoonful of strong lemon marmalade or a mix of lemon zest and honey can be a nice backup to keep that citrus flavor bright.
How do I know when the yeast is active?
If the milk and yeast mixture becomes frothy and bubbly after a few minutes, your yeast is alive and ready to make the dough rise beautifully.
Can I use a different filling?
Definitely! While this recipe shines with lemon cheesecake filling, you can experiment with other flavors like raspberry cream cheese or vanilla custard for different delicious twists.
Is it necessary to roll the warm doughnuts in sugar?
Rolling in sugar while warm helps the sugar stick perfectly and adds a lovely texture. You can skip this step if you prefer a less sweet coating or dust with powdered sugar after filling.
Final Thoughts
This Lemon Cheesecake Filled Doughnuts Recipe is an absolute joy to make and even more delightful to eat. With each bite offering a perfect harmony of tangy lemon and creamy cheesecake inside a light, sweet dough, it’s like sunshine wrapped up in a doughnut. I can’t wait for you to try these at home—they’re sure to brighten any day and become a beloved favorite in your recipe collection.
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Lemon Cheesecake Filled Doughnuts Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 doughnuts
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
These Lemon Cheesecake Doughnuts are a delightful fusion of fluffy, yeast-raised doughnuts filled with a tangy and creamy lemon cheesecake filling. Fried to golden perfection and garnished with fresh lemon slices and mint, these doughnuts offer a perfect balance of sweet, tart, and rich flavors, making them an irresistible treat for any occasion.
Ingredients
Doughnuts
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1/2 tsp salt
- 2 eggs
- 4 tbsp butter, melted
- 2 tsp active dry yeast
- Milk (amount not specified; approximately 1 cup warm milk)
- Oil, for frying (enough to fill a deep pan)
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup icing sugar
- 2 tbsp lemon juice
- Zest of 1 lemon
- 2 tbsp lemon curd
Garnish
- Lemon slices
- Fresh mint leaves
Instructions
- Make the Dough: In a large bowl, combine warm milk with active dry yeast and let it activate for about 5 minutes. Then add flour, sugar, salt, eggs, and melted butter. Mix together until a dough forms.
- Knead the Dough: Knead the dough on a floured surface until it is smooth and elastic, about 8-10 minutes. Place it back in a greased bowl, cover, and let it rise in a warm spot for about 1 hour or until it doubles in size.
- Shape the Doughnuts: Once risen, punch down the dough and divide it into small balls about 1 to 1.5 inches in diameter. Set aside on a tray.
- Heat the Oil: Heat oil in a deep pan or fryer to 350°F (175°C), ensuring there is enough oil for doughnuts to float and fry evenly.
- Fry the Doughnuts: Fry the dough balls in batches, turning occasionally, for about 2-3 minutes per side until golden brown and cooked through.
- Drain and Coat: Remove doughnuts from oil with a slotted spoon, drain on paper towels. While still warm, roll them in granulated sugar to coat evenly.
- Prepare Cheesecake Filling: In a mixing bowl, combine softened cream cheese, icing sugar, lemon juice, lemon zest, and lemon curd. Mix until smooth and creamy, ensuring no lumps remain.
- Fill the Doughnuts: When doughnuts have cooled to room temperature, use a piping bag fitted with a small round tip to inject the lemon cheesecake filling into the center of each doughnut.
- Decorate: Garnish each filled doughnut with a thin lemon slice and a fresh mint leaf for an elegant presentation.
- Serve: Enjoy the lemon cheesecake doughnuts fresh for the best texture and flavor.
Notes
- Use warm milk (about 100-110°F) to activate the yeast properly.
- Ensure oil temperature stays consistent at 350°F to avoid greasy or undercooked doughnuts.
- Allow doughnuts to cool before filling to prevent filling from melting.
- You can substitute lemon curd with additional lemon zest and juice if unavailable.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days.
