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Decadent Creamy Cheesecake Danish with a Buttery Flaky Crust

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A comforting cheesecake Danish filled with creamy cheesecake goodness and wrapped in a buttery, flaky crust.

Ingredients

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  • 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 to adjust consistency)
  • Fresh berries for garnish (optional)

Instructions

  1. Make 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 until resembles coarse crumbs.
  3. Gradually add the ice water, one tablespoon at a time, mixing gently until the dough comes together. Be careful not to 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 baking dish.
  6. Roll out the chilled dough into a large circle that fits your tart pan. 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. Add the eggs, one at a time, mixing well after each addition.
  10. Stir in the vanilla extract, sour cream, and lemon zest (if using) until fully incorporated and smooth.
  11. Remove the crust from the oven and 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 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. Chill in the fridge for at least 2 hours before serving for best flavor and texture.

Notes

Make sure your butter is really cold for the flakiest crust. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

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

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