Blueberry Cheesecake Danish
Flaky, creamy, and bursting with berries—this Blueberry Cheesecake Danish is a little pocket of joy. Inspired by cozy bakery mornings and the sweet scent of pastries fresh from the oven, this treat wraps golden puff pastry around a rich cheesecake filling and a dollop of juicy blueberry compote. Whether it’s served with a hot cup of coffee or laid out for a lazy weekend brunch, this Danish brings a touch of homemade comfort to any day.
Prep time: 10mins
Bake time: 15 mins
Makes: 12
Equipment:
Tala Performance Baking Tray 34 x 24
Tala 1920's Yello Cooks Measure
Tala Yellow Stoneware Mixing Bowl
Ingredients:
320g puff pastry
250g cream cheese
3 tbsp caster sugar
1tbsp icing sugar, for dusting
Zest of 1 lemon
150g blueberries
1 egg yolk
Method:
1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. Add the cream cheese, caster sugar and lemon zest to a medium mixing bowl and mix well until combined. Set aside.
3. Roll out the pastry dough on a lightly floured surface. Cut out 12 squares. Score a smaller square inside each square, about 1cm from the edges. Poke the inner square with a fork.
4. Transfer to a large baking tray lined with greaseproof baking paper.
5. Fill each square with the cream cheese mixture then top with fresh blueberries.
6. Brush the edges with the egg yolk then bake for 15 mins.
7. Transfer to a wire rack to cool down completely.
8. Dust with icing sugar before serving.
9. Enjoy!