Easy Raspberry Cheesecake Danish
This Easy Raspberry Cheesecake Danish is a sweet breakfast and brunch treat. It features fresh raspberries and delightful cheesecake filling wrapped in a light pastry. Elegant and flavorful, this delicious pastry looks store–bought and will impress family and friends!
Servings 10
Ingredients
- 1 store-bought pastry sheet
- 1 pint fresh raspberries cleaned and drained
- 6-8 ounces cream cheese
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 egg yolk save the whites for later as egg wash
Instructions
- Preheat your oven to 400°F. Then, roll out the pastry sheet onto a lined baking sheet(with parchment paper if needed), keeping the oven paper safe under the pastry sheet. Cut 3/4"-1" 1/3 into each long side of the pastry sheet using a pizza cutter. (See process photos.)
- In a medium mixing bowl, cream together the softened cream cheese, sugar, vanilla, and egg yolk. Spread the cheesecake filling onto the middle of the prepared pastry sheet, keeping the filling away from the cut sides.
- Next, sprinkle the fresh raspberries on top of the cheesecake filling.
- Bring each side of the pastry dough across the middle, making a lattice pattern. Once done, using a pastry brush, wash the egg whites on top of the unbaked Danish.
- Bake the raspberry Danish at 400°F for 20-25 minutes until the top is a nice golden brown. Then, let the Danish cool entirely before you garnish it with a sprinkle of powdered sugar, more fresh raspberries, or the optional glaze. Enjoy!Optional Glaze: Whisk the powdered sugar and milk together with a fork in a small bowl. Drizzle over the Danish.