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Lemon Cheesecake-Filled Doughnuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 49 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Description

Delight in these luscious Lemon Cheesecake Doughnuts featuring a soft, fluffy dough generously filled with a tangy lemon cheesecake cream. Crispy on the outside and creamy on the inside, these doughnuts are perfectly coated with sugar and finished with fresh lemon slices and mint for a refreshing citrus twist.

Ingredients

Dough

  • 3 cups flour
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 2 eggs
  • 4 tbsp butter, melted
  • 2 tsp active dry yeast
  • Milk (approx. 1 cup, warm)
  • Oil (for frying, enough to deep fry)

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

  1. Make the Dough: In a large bowl, combine warm milk with active dry yeast and let it activate for about 5 minutes until frothy. Then add flour, sugar, salt, eggs, and melted butter. Mix together to form a sticky dough.
  2. Knead the Dough: Turn the dough onto a floured surface and knead it until smooth and elastic, about 8-10 minutes. Place it in a lightly greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
  3. Divide the Dough: Once the dough has risen, gently punch it down and divide it into small balls approximately 1 to 1.5 inches in diameter. Place them on a floured tray and allow them to rest for 10 minutes.
  4. Heat the Oil: Heat oil in a deep pan or fryer to 350°F (175°C). Ensure the oil is deep enough for the doughnuts to fry evenly.
  5. Fry the Doughnuts: Carefully drop the dough balls into the hot oil in batches to avoid overcrowding. Fry them for about 2-3 minutes on each side or until they turn golden brown and puff up.
  6. Drain and Coat with Sugar: Remove the fried doughnuts with a slotted spoon and place them on paper towels to drain excess oil. While still warm, roll each doughnut in sugar to coat evenly.
  7. Prepare the Cheesecake Filling: In a mixing bowl, beat together softened cream cheese, icing sugar, lemon juice, lemon zest, and lemon curd until smooth and creamy, about 2-3 minutes with a hand mixer or whisk.
  8. Fill the Doughnuts: Allow the doughnuts to cool slightly. Using a piping bag fitted with a small nozzle, poke a hole into each doughnut and carefully pipe in the lemon cheesecake filling until the center is generously filled.
  9. Decorate: Garnish each doughnut with a thin slice of lemon and a sprig of fresh mint to add a vibrant finish and extra freshness.
  10. Serve and Enjoy: These tangy, creamy lemon cheesecake doughnuts are best served fresh but can be stored in an airtight container for up to 2 days at room temperature.

Notes

  • Ensure the milk is warm but not hot to properly activate the yeast.
  • Do not overcrowd the pan when frying to avoid lowering the oil temperature and greasy doughnuts.
  • The doughballs can be shaped slightly larger if you prefer bigger doughnuts.
  • Use fresh lemon zest and juice for maximum flavor in the cheesecake filling.
  • These doughnuts are best enjoyed the day they are made for optimal texture and flavor.

Find it online: https://slsrecipes.com/lemon-cheesecake-filled-doughnuts-recipe/