Description
Indulge in the rich, creamy goodness of a Raspberry Cheesecake Danish Pastry, a delightful combination of flaky pastry, smooth cream cheese filling, and sweet raspberry preserves.
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 (for glaze)
- 2.5 millilitres vanilla extract
Instructions
- Begin by preheating your oven to 232°C (450°F). While the oven heats up, take a baking sheet and line it with parchment paper.
- In a large mixing bowl, combine the baking mix and granulated sugar. Then, add in the softened unsalted butter. Using a fork, work the butter into the dry ingredients until it resembles a crumbly texture.
- Once the butter is mixed in, add the whole milk gradually while stirring until a soft dough forms. Divide the dough into 12 equal portions, using a tablespoon for accuracy.
- Take the back of a spoon and gently press down in the center of each dough mound to create a well.
- In a separate bowl, blend together the softened cream cheese and granulated sugar until you achieve a smooth mixture.
- Evenly distribute the cream cheese mixture into the wells you created earlier. Over the cream cheese filling, spoon out the raspberry preserves.
- Now it’s time to bake your pastries! Place the baking sheet in the preheated oven and allow them to bake for about 10 minutes or until they turn a lovely golden color.
- While the danishes cool, prepare the glaze by mixing together the powdered sugar, 15 millilitres of milk, and vanilla extract in a bowl.
- Once the pastries have cooled, drizzle the glaze over each one.
Notes
Store the pastries in an airtight container in the fridge for up to 3 days or freeze them for longer storage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Calories: 250 kcal
- Sodium: 180 mg
- Protein: 3 g