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Decadent Creamy Cheesecake Danish with a Buttery Flaky Crust

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A delicious cheesecake danish featuring a light, flaky crust and a rich, creamy filling, perfect for brunch or dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 1 cup unsalted butter, cold and cut into cubes
  • 4–5 tablespoons ice water
  • 16 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream
  • Zest of 1 lemon (optional)
  • ½ cup powdered sugar
  • 1 tablespoon milk (more if needed)
  • Fresh berries for garnish (optional)

Instructions

  1. Start by making the flaky crust. In a large mixing bowl, combine the flour, salt, and sugar. Stir until evenly mixed.
  2. Add the cold, cubed butter into the flour mixture. Use a pastry cutter or your fingertips to blend the butter into the flour until the mixture resembles coarse crumbs.
  3. Gradually add the ice water, one tablespoon at a time, mixing gently until the dough comes together. Do not overmix.
  4. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.
  5. Preheat your oven to 375°F (190°C) and prepare a 9-inch tart pan or a baking dish.
  6. On a lightly floured surface, roll out the chilled dough into a large circle that fits your tart pan. Carefully transfer the dough to the pan, pressing it gently into the edges. Trim off any excess dough. Prick the bottom of the crust with a fork to prevent bubbling.
  7. Place parchment paper over the crust and fill it with pie weights or dried beans. Bake for 15 minutes or until the edges are lightly golden.
  8. While the crust is baking, prepare the cheesecake filling. In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
  9. Gradually add the granulated sugar, continuing to mix until well combined.
  10. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and lemon zest (if using) until fully incorporated and smooth.
  11. Remove the crust from the oven, carefully take off the parchment paper and weights. Pour the cheesecake filling into the baked crust, smoothing it out with a spatula.
  12. Bake the cheesecake Danish for 25-30 minutes, or until the filling is set but still slightly jiggly in the center. Remove from the oven and let it cool at room temperature for 15 minutes.
  13. While the cheesecake is cooling, prepare the drizzle by mixing the powdered sugar and milk in a small bowl until smooth. Adjust the consistency with more milk or sugar as needed.
  14. Once the cheesecake Danish has cooled completely, drizzle the icing over the top and garnish with fresh berries if desired.
  15. Chill in the fridge for at least 2 hours before serving for the best flavor and texture.

Notes

Ensure butter is cold for a flaky crust. Chill the dough to maintain texture.

Nutrition

Find it online: https://lunarecipez.com/creamy-cheesecake-danish-buttery-flaky-crust/

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