Raspberry Cheesecake Danish Pastry (Print-Friendly Version)
Flaky Danish pastry with creamy cheesecake center, topped with raspberry preserves and a sweet vanilla glaze.
# Ingredients You'll Need:
→ Danish Dough
01 -
250 grams baking mix
02 -
25 grams granulated sugar
03 -
57 grams unsalted butter, softened
04 -
160 millilitres whole milk
→ Cheesecake Filling
05 -
113 grams cream cheese, softened
06 -
25 grams granulated sugar
07 -
30 grams raspberry preserves
→ Glaze
08 -
85 grams powdered sugar
09 -
15–30 millilitres whole milk
10 -
2.5 millilitres vanilla extract
# How to Make It:
01 -
Preheat the oven to 232°C and line a baking sheet with parchment paper.
02 -
Combine baking mix, granulated sugar, and softened butter in a bowl. Use a fork to cut the butter into the dry ingredients until a crumbly texture is achieved.
03 -
Add milk to the bowl and stir until a soft dough forms. Divide the dough into 12 equal portions using a tablespoon and place them onto the prepared baking sheet.
04 -
Press the centre of each dough mound using the back of a spoon to create a well in each portion.
05 -
Mix softened cream cheese and granulated sugar until smooth. Evenly distribute the cream cheese mixture into the wells of the dough.
06 -
Stir the raspberry preserves to loosen, then spoon evenly over the cheesecake filling in each Danish.
07 -
Place in the oven and bake for 10 minutes until golden. Remove from the oven and allow to cool on the tray for 2–3 minutes before transferring to a wire rack.
08 -
Combine powdered sugar, 15 millilitres milk, and vanilla extract. If the glaze is too thick, gradually add more milk until a pourable consistency is reached.
09 -
Drizzle the glaze over the cooled Danish pastries. Store in a sealed container in the refrigerator.
# Extra Information:
01 -
For best texture, allow pastries to cool slightly before glazing to prevent the icing from melting.