Blueberry Cheesecake Danish

Ingredients

• 1.5 cup warm milk (For the dough)
• 2.25 tsp instant yeast (For the dough)
• 4 cup all-purpose flour (For the dough)
• 2 tbsp plain yogurt (For the dough)
• 1 large egg (Room temperature; for the dough)
• 0.5 cup granulated sugar (For the dough)
• 4 tbsp salted butter (Softened and diced; for the dough)
• 8 oz cream cheese (Softened; for the filling)
• 1 large egg (Room temperature; for the filling)
• 6 tbsp granulated sugar (For the filling)
• 2 tbsp sour cream (Room temperature; for the filling)
• 1.5 tsp lemon juice (For the filling)
• 1 tsp cornstarch (For the filling)
• 1 tsp vanilla extract or vanilla bean paste (For the filling)
• 1.5 cup blueberries (For topping the filled danishes)
• 1 large egg (For the egg wash)
• 2 tbsp milk (For the egg wash)
• 1 cup all-purpose flour (For the crumb topping)
• 2 tbsp cornstarch (For the crumb topping)
• 2 tsp ground cinnamon (For the crumb topping)
• 0.333 cup brown sugar (For the crumb topping)
• 0.25 cup granulated sugar (For the crumb topping)
• 8 tbsp unsalted butter (Melted; for the crumb topping)
• 1 tsp milk (For the icing)
• 0.25 cup powdered sugar (For the icing)
• oil (For greasing hands and the bowl)

Steps

1. 1

   In a mixing bowl, combine the warm milk, instant yeast, granulated sugar, plain yogurt, and egg. Whisk for 1 minute, until well combined.

2. 2

   Add the all-purpose flour. Knead with a stand mixer on low speed for 4–5 minutes, until the ingredients are combined and a sticky dough forms.

3. 3

   Slowly add the softened, diced salted butter. Knead for an additional 4–5 minutes, until a dough forms.

4. 4

   Grease your hands with oil. Transfer the dough to a clean bowl greased with oil, cover it, and let it rise for 1 hour, until doubled in size.

5. 5

   While the dough rises, make the filling. Add the softened cream cheese, egg, granulated sugar, sour cream, cornstarch, vanilla, and lemon juice to a mixing bowl. Mix with a hand blender until smooth and creamy.

6. 6

   Make the crumb topping by combining the flour, cornstarch, cinnamon, brown sugar, granulated sugar, and melted butter in a bowl. Mix until combined.

7. 7

   Make the egg wash by whisking the egg and 2 tablespoons milk together in a bowl until combined.

8. 8

   Preheat the oven to 375°F.

9. 9

   Once the dough has doubled in size, grease your hands with oil and divide the dough into 8–10 equal-sized balls.

10. 10

    Flatten each dough ball from the center and brush each one with egg wash.

11. 11

    Fill each dough round with about 2 tablespoons of cream cheese filling.

12. 12

    Top each filled dough round with the crumb topping, then add the blueberries.

13. 13

    Bake for 18–20 minutes, flipping the danishes halfway through.

14. 14

    Make the icing by mixing the powdered sugar with 1 teaspoon milk.

15. 15

    Once baked, drizzle the icing over the danishes. Let them cool completely, then serve.

Notes

The source says to flip the danishes halfway through baking but does not specify how to flip them or whether they should be baked on a particular surface. The source also does not specify a baking sheet, parchment, or the exact amount of crumb topping used per danish.

Nutrition per serving

• dessert
• breakfast
• baked
• yeast-raised
• blueberry
• cheesecake
• vegetarian
• European-style baking