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Hi everyone and welcome to the third week of breakfast inspired cheesecake month! One of my favorite breakfasts is a beautiful cheese danish with a fluffy golden crust and sweet and tangy strawberry sauce on top. And this is a breakfast that is just begging to be cheeesecakified because it’s already made with a cream cheese filling. No brainer!
It starts with my plain vanilla cheesecake recipe with a small twist, I knew this recipe would be perfect except for one element. The filling in a cheese danish is looser and creamier than my cheesecake batter. For this I added a 1/2 of a cup of heavy cream to the batter. The recipe is exactly the same except for that.
I was really frustrated because I spent a lot of time making the crust of this cake and putting on an egg wash to make it gorgeous and it came out great but the cheesecake itself came up about an inch and a half or 2 inches below the top of the crust. So I decided to cut it off. But I didn’t throw it out. I am going to use it for garnish later.
Once the compote is made, spoon that on first and then use the scraps from before to decorate the edge to look like a cheese danish. Using a fine mesh sieve, sprinkle the top with confectioners sugar. There you go, a perfectly flaky, fluffy, smooth,creamy cheese danish cheesecake.
This can also be made using puff pastry for the crust to make it a little more flaky but I personally like my cheese danishes a little fluffier. I also was afraid the puff pastry would be too thin for that. But hey try it out if you like and tell me what you think. Also if you want the crust a little thinner than I made it just don’t roll out the dough when you get it out of the tube. I hope you all liked this recipe and I hope you try it. You won’t regret it!
I’ll see you all next week for the final recipe in my month of breakfast inspired cheesecakes. It went by so fast! I can’t wait to show you all what I have planned next week! I think it’s gonna be the best one yet!
Cheese Danish Cheesecake
Rich and creamy plain vanilla cheesecake in flaky and yet fluffy crescent roll dough crust with a sweet and tangy strawberry compote.
Ingredients
For Crust
- 1 Can of Pillsbury Crescent Roll Dough
- 1 Egg
- 1 Tbsp of Water
For Cheesecake
- 1.5 Blocks of Cream Cheese
- 1/2 Cup of Granulated Sugar
- 1/4 Cup of Plain Greek Yogurt
- 1/2 Cup of Heavy Cream
- 3 Eggs
- 1 Tbsp of Vanilla Extract
Strawberry Compote
- 6 Large Strawberries
- 1/2 Cup of Granulated Sugar
- Squeeze of Lemon Juice
- 2 Tbsp of Corn Starch
- 1 Tbsp of Water
For Decoration
- Strawberry Compote
- 1/4 Cup of Powdered Sugar
- 6 inch Cake Board
Components
Instructions
For Crust
- Preheat the oven to 350 degrees.
- Prepare a 6 inch springform pan by lineing the bottem with parchment paper, spraying it with nonstick spray, and lining the bottem of the pan and half way up the sides on the outside with aluminum foil
- Dust some flour on a large cutting board and a rolling pin so nothing sticks.
- Place the dough out on the cutting board and roll it out to be about a fourth of an inch thick.
- Lay the dough in the pan, pressing it all the way up the sides of the pan and the bottem and the pan. Cut off the excess dough but still leave a small amount hanging over the sides of the pan to secure it so it won't all bake together.
- Combine the egg and water together and brush it on the pieces of crust that hang over the sides.
- Bake for minutes 10-12 or until golden brown.
For Cheesecake
- Place the cream cheese in the bowl of a stand mixer fitted with a paddle attachment or a regular bowl with a hand mixer.
- Beat the cream cheese on medium speed until smooth. About 5 minutes. Scrape down the bottem and the sides of the bowl and beat again until perfectly smooth.
- Repeat the previous step for the granulate sugar, the plain greek yogurt and then the heavy cream. Make sure the batter at this point is perfectly smooth.
- Add the eggs one at a time and beat on low speed just until incorperated.
- Place the batter into the prepared crust and tap the pan on the table to get rid of any air bubbles.
- Bake the cheesecake in a waterbath in the oven for 45 minutes to one hour or until the edges are set but the middle jiggles slightly.
- Turn the oven off, crack the oven door and leave the cheesecake on the fridge for an additional hour.
- Cover the cheesecake with plastic wrap and place it in the fridge overnight.
- In the morning take the cake out of the fridge.
- (optional) If the crust is higher than the cheesecake, useing a knife go around the sides of the pan and cut off the excess crust. Break into peices and set aside.
- Unmold the cheesecake onto a 6 inch cake board.
- Layor the top of the cake with strawberry compote.
- Arrange the crust pieces around the edges.
- Using a sieve, dust the top with powdered sugar.
For Strawberry Compote
- Cut the stems off the strawberries and cut them in 1/2 inch slices.
- Place the sugar, strawberries and squeeze of lemon in a small pot on low heat.
- Cook until strawberries break down a little but still maintains shape. This will take about 4-7 minutes depending on the amount of chunkiness you want.
- Meanwhile, add the water to the corn starch and mix it around to create a slurry. This will thicken the compote.
- Add the slurry and mix it in until you can no longer see it and the mixture thickens.
- Turn off the heat and let it cool.
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     If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.  Also show me your recreations of this cake if you make it!
Such a unique idea to combine cheesecake and a danish!
Thank you!
It never fails to amaze me how creative you are with cheesecakes. This sounds amazing!
aww thank you! I love coming up with this stuff. And teaching it to you guys. its so much fun!