Lemon Cheesecake Doughnuts

There’s something truly magical about Lemon Cheesecake Doughnuts that just brings back fond memories of sunny spring days. I remember the first time I tried these delightfully fluffy creations at a local bakery. The moment I took my first bite, I was captivated by the tangy burst of lemon combined with the creamy richness of cheesecake. It was a flavor explosion that made my taste buds dance! Ever since that day, I’ve been on a quest to recreate that perfect balance of sweet and tart at home.

As I experimented with different recipes, I found that the joy of making Lemon Cheesecake Doughnuts goes beyond just the flavors. It’s about the process—the warm kitchen filled with the aroma of freshly fried doughnuts, the laughter of friends as they gather around to sample the results, and the satisfaction of biting into a fluffy doughnut filled with tangy lemon curd and topped with a sweet glaze. Every step feels like a celebration, making these doughnuts the perfect treat for any occasion.

Whether you’re planning a spring brunch, a cozy get-together with friends, or simply want to indulge in a sweet moment by yourself, Lemon Cheesecake Doughnuts are sure to impress. Let’s dive into this recipe and discover how easy it is to bring this delightful treat to life in your own kitchen!

What’s In This Lemon Cheesecake Doughnuts

The ingredients for Lemon Cheesecake Doughnuts are a harmonious blend that brings out the best of each flavor. The key players, such as whole milk, unsalted butter, and active dry yeast, work together to create a dough that’s both soft and flavorful. The lemon juice and zest add a refreshing zing that elevates the entire dish.

• 1 1/2 cups milk, whole or 2% is best: This is the base of our dough, providing moisture and richness.
• 1/3 cup water: Helps in achieving the perfect dough consistency.
• 1/3 cup unsalted butter: Adds a delicious richness and tenderness to the dough.
• 1 tablespoon honey: A touch of natural sweetness enhances the flavor.
• 2 packages active dry yeast, 4 1/2 teaspoons: Essential for making the dough rise and become fluffy.
• 2 large eggs, lightly beaten: Contributes to the structure and richness of the dough.
• 1/4 cup sugar: Sweetens the dough just right.
• 1 teaspoon salt: Balances flavors and enhances all the ingredients.
• 1 teaspoon freshly grated nutmeg: Adds a warm spice note to the dough.
• 5 cups all-purpose flour, plus more for dusting: The main structure of the dough.
• Oil for frying: Choose a neutral oil for frying the doughnuts to golden perfection.
• Filling:
• 2/3 cup freshly squeezed lemon juice: Brings that signature tartness to the filling.
• 1 cup sugar: Sweetens the lemon filling.
• 3 tablespoons cornstarch: Helps thicken the lemon curd to the perfect consistency.
• Pinch of salt: Enhances the flavors of the filling.
• 5 large egg yolks: Richness and color for the filling.
• 2 teaspoons freshly grated lemon zest: Intensifies the lemon flavor.
• 6 tablespoons unsalted butter, at room temperature: Adds creaminess to the filling.
• 8 ounces mascarpone cheese, softened: A key ingredient for that cheesecake flavor.
• 8 ounces mascarpone cheese, at room temperature: Ensures smooth mixing into the filling.
• 2 cups powdered sugar: Sweetens the frosting glaze.
• 2 teaspoons vanilla extract: Adds depth of flavor to the glaze.
• 4 to 5 tablespoons milk: Helps achieve the desired glaze consistency.
• 4 tablespoons granulated sugar: For sprinkling on top of the doughnuts.
• 2 teaspoons freshly grated lemon zest: Adds a decorative touch and extra flavor.

Step by Step Instructions for Lemon Cheesecake Doughnuts

Making Lemon Cheesecake Doughnuts is a rewarding process that yields delicious results. Let’s walk through the steps together to create your very own batch of these tasty treats!

1. As a note, you might want to make the lemon curd first so it can chill for a few hours! Start by adding the milk and water to a saucepan over low heat. Heat gently until just warmed, taking care not to boil it.
2. Once warm, place the unsalted butter in the bowl of your electric mixer and pour the warm milk over the butter. Stir gently until the butter melts completely. Add in the honey and sprinkle the yeast over top. Give it a quick stir and let it sit for about 5 minutes until the yeast is foamy.
3. Next, add the eggs, sugar, salt, nutmeg, and half of the flour to the yeast mixture. Using the paddle attachment, beat the dough on low speed until combined and sticky.
4. Gradually add in the remaining flour and beat on low speed, increasing to medium speed until the dough comes together. It will still be sticky! Switch to a dough hook and beat the dough for about 5 minutes on medium speed, or until it starts pulling away from the sides of the bowl.
5. Once the dough is ready, remove it from the mixing bowl and place it in a lightly oiled bowl. Cover it with a clean cloth and let it rise in a warm place for about one hour, or until it doubles in size.
6. After the dough has risen, place it on a floured surface. Roll it out to about 1-inch thick. Using a 1-inch biscuit cutter (or a larger one if you prefer), cut out rounds from the dough. For the centers, use a smaller cutter or the bottom of an apple corer to cut the holes. Transfer the rounds to a baking sheet, cover, and let them rise again for about 30 minutes.
7. Meanwhile, heat a large pot of oil (I recommend using vegetable oil) over medium heat. It’s essential to monitor the temperature; use a candy thermometer to ensure it doesn’t exceed 365-370 degrees. When ready, gently add the doughnuts 2 or 3 at a time and fry for about 1 to 2 minutes per side, until golden brown. Remove with a large slotted spoon and place on a paper towel to drain. Let them cool completely.
8. Now, let’s prepare the filling! In a saucepan, whisk together the lemon juice, sugar, and cornstarch. Heat this over medium-low, whisking until the sugar dissolves. In a separate bowl, place the egg yolks and whisk in a few tablespoons of the warm lemon mixture to temper the eggs.
9. Reduce the heat and add the tempered eggs to the saucepan, whisking continuously. Cook over low heat until thickened, which should take about 10 minutes. Don’t forget to whisk in the lemon zest once thick! Remove from heat and stir in the butter until it’s melted. Pour the curd into a bowl and cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 4 hours.
10. To assemble the filling, whisk the softened mascarpone cheese with about 1/3 cup of the chilled lemon curd until smooth. Reserve any leftover curd for topping later. Scoop the creamy filling into a piping bag or ziplock fitted with a frosting tip. Squeeze and pipe a bit of the filling into the center of each doughnut. Remember, the filling can be generous!
11. Add the remaining mascarpone to a large bowl and whisk until creamy. Gradually whisk in the powdered sugar and vanilla extract, then drizzle in the milk until a glaze forms. Stir well for a minute or two to eliminate any lumps; if it’s too thick, add more milk one tablespoon at a time until smooth.
12. Spoon the glaze over the cooled doughnuts. In a small bowl, mix the granulated sugar and additional lemon zest together with your fingers until well combined. Sprinkle this mixture over the doughnuts for a delightful finish. If desired, top with any remaining lemon curd.

Helpful Notes about Lemon Cheesecake Doughnuts

When it comes to Lemon Cheesecake Doughnuts, there are a few tips that can help you make the most out of your baking experience. Here’s what you need to keep in mind:

• Storage: Store any leftover doughnuts in an airtight container at room temperature for up to three days.
• Freezing: You can freeze unglazed doughnuts for up to three months. Thaw them before glazing.
• Pairing: These doughnuts pair wonderfully with a cup of tea or coffee for a delightful afternoon treat.
• Customization: Feel free to adjust the sweetness of the lemon curd to your liking by adding more or less sugar.

Accompaniments for Lemon Cheesecake Doughnuts

Serving Lemon Cheesecake Doughnuts can be a delightful experience. Here are some great ideas to elevate your serving game:

• Spring Brunch: These doughnuts are perfect for a spring brunch gathering, adding a festive touch to your table.
• Tea Parties: Serve them alongside tea for a sophisticated afternoon delight. The flavors of lemon and cheesecake pair beautifully with various teas.
• Picnic Treat: Pack these doughnuts for your next picnic! They travel well and will impress your friends.
• Gifts: Consider packaging them beautifully as a gift for friends or neighbors, especially during holidays or special occasions.
• Seasonal Celebrations: These doughnuts make a wonderful addition to any seasonal celebration, be it Easter, Mother’s Day, or even a summer party.

FAQ

Conclusion

The recipe for Lemon Cheesecake Doughnuts is a delightful way to enjoy the bright flavors of lemon and the richness of cheesecake in a fun format. These treats are not just visually appealing but also a hit with friends and family. I encourage you to gather your ingredients, roll up your sleeves, and try making them at home. They might just become your new favorite treat!

Lemon Cheesecake Doughnuts

Indulge in the heavenly blend of flavors with these Lemon Cheesecake Doughnuts. Light and fluffy, filled with tangy lemon curd, and topped with a creamy glaze, they’re the perfect treat for any occasion. You won't be able to resist their delightful taste!

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Desserts

Cuisine American

Servings 20 doughnuts

Calories 220 kcal

Equipment

• Skillet
• Frying Pan
• Whisk
• Grater
• Wooden Spoon
• Mixing Bowl

Ingredients

  

• 1 1/2 cups cup Milk whole or 2% is best
• 1/3 cup cup Water
• 1/3 cup cup Unsalted butter
• 1 tablespoon tablespoon Honey
• 2 packages packages Active dry yeast
• 2 large large Eggs lightly beaten
• 1/4 cup cup Sugar
• 1 teaspoon teaspoon Salt
• 1 teaspoon teaspoon Freshly grated nutmeg
• 5 cups cup All-purpose flour plus more for dusting
• Oil for frying Oil Choose a neutral oil for frying
• 2/3 cup cup Freshly squeezed lemon juice
• 1 cup cup Sugar
• 3 tablespoons tablespoon Cornstarch
• Pinch of Salt
• 5 large large Egg yolks
• 2 teaspoons teaspoon Freshly grated lemon zest
• 6 tablespoons tablespoon Unsalted butter at room temperature
• 8 ounces ounces Mascarpone cheese softened
• 8 ounces ounces Mascarpone cheese at room temperature
• 2 cups cup Powdered sugar
• 2 teaspoons teaspoon Vanilla extract
• 4 to 5 tablespoons tablespoon Milk
• 4 tablespoons tablespoon Granulated sugar
• 2 teaspoons teaspoon Freshly grated lemon zest

Instructions

 

• As a note, you might want to make the lemon curd first so it can chill for a few hours! Start by adding the milk and water to a saucepan over low heat. Heat gently until just warmed.
• Once warm, place the unsalted butter in the bowl of your electric mixer and pour the warm milk over the butter. Stir gently until the butter melts completely. Add in the honey and sprinkle the yeast over top. Give it a quick stir and let it sit for about 5 minutes until the yeast is foamy.
• Next, add the eggs, sugar, salt, nutmeg, and half of the flour to the yeast mixture. Using the paddle attachment, beat the dough on low speed until combined and sticky.
• Gradually add in the remaining flour and beat on low speed, increasing to medium speed until the dough comes together. It will still be sticky! Switch to a dough hook and beat the dough for about 5 minutes on medium speed, or until it starts pulling away from the sides of the bowl.
• Once the dough is ready, remove it from the mixing bowl and place it in a lightly oiled bowl. Cover it with a clean cloth and let it rise in a warm place for about one hour, or until it doubles in size.
• After the dough has risen, place it on a floured surface. Roll it out to about 1-inch thick. Using a 1-inch biscuit cutter (or a larger one if you prefer), cut out rounds from the dough. For the centers, use a smaller cutter or the bottom of an apple corer to cut the holes. Transfer the rounds to a baking sheet, cover, and let them rise again for about 30 minutes.
• Meanwhile, heat a large pot of oil (I recommend using vegetable oil) over medium heat. It’s essential to monitor the temperature; use a candy thermometer to ensure it doesn’t exceed 365-370 degrees. When ready, gently add the doughnuts 2 or 3 at a time and fry for about 1 to 2 minutes per side, until golden brown. Remove with a large slotted spoon and place on a paper towel to drain. Let them cool completely.
• Now, let’s prepare the filling! In a saucepan, whisk together the lemon juice, sugar, and cornstarch. Heat this over medium-low, whisking until the sugar dissolves. In a separate bowl, place the egg yolks and whisk in a few tablespoons of the warm lemon mixture to temper the eggs.
• Reduce the heat and add the tempered eggs to the saucepan, whisking continuously. Cook over low heat until thickened, which should take about 10 minutes. Don’t forget to whisk in the lemon zest once thick! Remove from heat and stir in the butter until it’s melted. Pour the curd into a bowl and cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 4 hours.
• To assemble the filling, whisk the softened mascarpone cheese with about 1/3 cup of the chilled lemon curd until smooth. Reserve any leftover curd for topping later. Scoop the creamy filling into a piping bag or ziplock fitted with a frosting tip. Squeeze and pipe a bit of the filling into the center of each doughnut. Remember, the filling can be generous!
• Add the remaining mascarpone to a large bowl and whisk until creamy. Gradually whisk in the powdered sugar and vanilla extract, then drizzle in the milk until a glaze forms. Stir well for a minute or two to eliminate any lumps; if it’s too thick, add more milk one tablespoon at a time until smooth.
• Spoon the glaze over the cooled doughnuts. In a small bowl, mix the granulated sugar and additional lemon zest together with your fingers until well combined. Sprinkle this mixture over the doughnuts for a delightful finish. If desired, top with any remaining lemon curd.

Notes

Extra tips or suggestions here.

Keyword Cheesecake Doughnuts, Dessert Recipes, Lemon Curd, Lemon Doughnuts

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Meet Sienna Blake

I’m Sienna, the detail-obsessed cook of the group! I specialize in baking and perfecting technical recipes so you never have to guess in the kitchen. I have tested this specific recipe multiple times adjusting the measurements and timing to guarantee it is absolutely foolproof and ready for your table. Trust the process, and I promise you’ll get amazing results!