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  6. Blueberry Cheesecake Danish

Blueberry Cheesecake Danish

ingredients
  • 1 sheet Pampas Puff Pastry, just thawed
  • 125g Cream cheese, softened
  • 1/4 cup Caster Sugar
  • 2 tbspns Finely grated lemon zest
  • 1 Egg Yolk
  • 2 ½ tbspns Blueberry Jam
  • 1 Egg, lightly beaten
  • Icing
  • 1/2 cup Icing sugar, sifted
  • 1½ tspns, Approx Boiling Water
  • 2 tbsns Lightly toasted Flaked Almonds
method
  1. 1Preheat oven to 200°C (180°C fan-forced). Line 2 baking trays with baking paper.
  2. 2Cut pastry into 9 equal squares. Lay the pastry squares onto the lined trays, leaving room in between for spreading. Score a 1 cm inner border around the pastries (do not cut all the way through the pastry).
  3. 3Place cream cheese, caster sugar, lemon zest and egg yolk in a bowl and beat with an electric mixer until smooth. Place a tablespoon of mixture into the centre of each pastry square. Ensure that no filling sits on the border. Top the cream cheese mixture with 1/2 teaspoon of blueberry jam and lightly swirl with skewer.
  4. 4Brush the pastry borders with egg. Bake 15 minutes or until pastry is golden. Cool.
  5. 5Make icing. Place icing sugar in a bowl. Stir in sufficient boiling water to make a thick, but still pourable icing. Use a teaspoon to drizzle icing over pastries, then scatter with almonds.