A Strawberry Cheesecake Danish Sweet is a flakey danish layered with a vanilla cheesecake filling and fresh strawberries.
If there is ever a recipe that makes the morning time better, this is it. It’s creamy, sweet, crunchy and pairs beautifully with tea and/or coffee. Strawberry Cheesecake Danish is one of those recipes that takes just a few minutes to make but tastes like it took a lot longer! It’s perfect for special occasions or even weekend mornings.
What is a Danish
A Danish pastry, often known as simply “a Danish”, is a layered, baked sweet pastry. The pastries are made with multilayered, laminated sweet pastry and filled with jam, fruit, nuts or cream go make the pastries richer and sweeter.
Puff pastry or a Kawan frozen paratha is the key to making this Strawberry Cheesecake Danish recipe quickly. The dough is light yet puffy and rises beautifully with a perfect golden crust around the toppings you choose. I think these Danish would be incredible with raspberries or cherries. The options to customize these are endless!
Fresh vs Frozen Strawberries
For this recipe it’s best is to use fresh strawberries. Frozen ones will release too much water when baking and make a mess of your pastries! If you’re making these when strawberries are out of season and have a sour batch , just sprinkle on some sugar before baking.
How to store Strawberry Cheesecake Danish
If you live in a relatively cool climate, store your danishes in an airtight container in your counter. If you’re in a warmer area, refrigerate the danishes. They stay fresh for about 3-4 days, but I highly doubt they will make it that long, they are too tempted to stick around!
- 4 Kawan Parathas or one puff pastry sheet, thawed
- 4 oz cream cheese; half a block; at room temperature
- 2 cup fresh strawberries; sliced
- ½ teaspoon vanilla extract
- 1 tablespoon lemon juice
- 3 tablespoon table sugar
- 3 tablespoon heavy cream or 1 egg for egg wash
- 2 tablespoon turbinado sugar
- Line a baking tray with parchment paper and preheat oven to 400 F.
- In a bowl mix together cream cheese, vanilla, lemon juice, and table sugar. Mix until smooth.
- Roll all sides of the paratha inwards to form a large square. Pinch the sides closed. If using puff pastry cut out 4 x 4 squares and with a knife score a ½ inch border inside the square.
- Inside the border, add a tablespoon of the cream cheese mixture, spreading evenly.
- Arrange the cut strawberries within the square, covering as much as possible. If the strawberries are tart, you can sprinkle them with sugar.
- Brush the border edges with heavy cream or egg wash and sprinkle on turbinado sugar.
- Bake at 400 F for 12-14 minutes; or until the edges look golden and puffy.
- Remove from oven, let cool, and enjoy.
Enjoy,
