Description
This Hawaiian Cheesecake Danish combines a creamy, smooth cheesecake filling with a flaky puff pastry crust, topped with a luscious pineapple and coconut syrup. A perfect balance of tropical flavors and rich textures, ideal for a delightful dessert or brunch treat.
Ingredients
Scale
Cheesecake Filling
- 2 cups cream cheese
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 2 large eggs
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
Pastry
- 1 package puff pastry
Pineapple Topping
- 1/2 cup crushed pineapple, drained
- 1/4 cup shredded coconut
- 1 tablespoon butter
- 1 tablespoon cornstarch
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal baking temperature before assembling the Danish.
- Prepare Puff Pastry: Unroll the puff pastry sheet onto a parchment-lined baking sheet and trim the edges to form a rectangle or square shape as preferred.
- Score Pastry Border: Use a fork to lightly score a border approximately 1 inch from the edge of the pastry, which will create a raised edge for the filling.
- Chill Pastry: Place the scored puff pastry in the refrigerator to stay firm while preparing the filling.
- Beat Cream Cheese: In a large bowl, beat the cream cheese with an electric mixer on medium speed until it becomes smooth and creamy.
- Add Sugars: Mix in granulated sugar and brown sugar until the mixture is fully combined and smooth.
- Add Vanilla: Stir in vanilla extract and continue mixing until well blended.
- Whisk Eggs: In a separate bowl, whisk the eggs thoroughly until well-beaten.
- Incorporate Eggs: Add the eggs one at a time to the cream cheese mixture, beating well after each addition to maintain a smooth texture.
- Add Heavy Cream: Pour in the heavy cream and mix until the filling is fully smooth and slightly thickened.
- Sift Dry Ingredients: Sift together the all-purpose flour and salt, then gradually fold into the cheesecake filling, stirring gently to incorporate without deflating.
- Fill Pastry: Remove the puff pastry from the refrigerator and evenly spread the cheesecake filling over the center, within the scored border.
- Bake Initial Danish: Place the baking sheet in the oven and bake for 25-30 minutes, until the puff pastry edges are golden brown and the cheesecake filling is set.
- Prepare Pineapple Topping: While the Danish bakes, combine drained crushed pineapple, shredded coconut, butter, and cornstarch in a small saucepan over medium heat.
- Simmer Topping: Stir the topping mixture and bring to a simmer, cooking for about 5 minutes until it thickens into a syrupy consistency.
- Cool Danish Slightly: Once the Danish is done, remove it from the oven and allow it to cool slightly for easier topping application.
- Add Pineapple Topping: Spread the thickened pineapple and coconut topping evenly over the cheesecake filling.
- Bake Again: Return the Danish to the oven and bake for an additional 5 minutes to let the topping set.
- Cool Fully: Remove the Danish from the oven and let it cool completely on the baking sheet before slicing and serving to ensure clean cuts.
Notes
- Ensure the puff pastry remains cold until just before baking to maintain its flakiness.
- Drain the crushed pineapple thoroughly to prevent a soggy crust.
- Use an electric mixer for the cheesecake filling to achieve a creamy and smooth texture.
- Allow the Danish to cool completely before slicing to avoid filling spill-out.
- Shredded coconut can be toasted lightly if a nuttier flavor is desired.
- For a less sweet version, reduce the granulated and brown sugars slightly.
