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Delicious Raspberry Cheesecake Danish Pastry Recipe

Raspberry Cheesecake Danish Pastry
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Delicious and flaky Raspberry Cheesecake Danish Pastry filled with creamy cheesecake and topped with a sweet glaze.

Ingredients

Scale
  • 250 grams baking mix
  • 25 grams granulated sugar
  • 57 grams unsalted butter, softened
  • 160 millilitres whole milk
  • 113 grams cream cheese, softened
  • 25 grams granulated sugar
  • 30 grams raspberry preserves
  • 85 grams powdered sugar
  • 15–30 millilitres whole milk
  • 2.5 millilitres vanilla extract

Instructions

  1. Preheat the oven to 232°C and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Press the centre of each dough mound using the back of a spoon to create a well in each portion.
  5. Mix softened cream cheese and granulated sugar until smooth. Evenly distribute the cream cheese mixture into the wells of the dough.
  6. Stir the raspberry preserves to loosen, then spoon evenly over the cheesecake filling in each Danish.
  7. 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.
  8. 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.
  9. Drizzle the glaze over the cooled Danish pastries. Store in a sealed container in the refrigerator.

Notes

    Nutrition

    Find it online: https://sarecipe.com/raspberry-cheesecake-danish-pastry/