King’s Hawaiian Cheesecake Danish
A delightful fusion of soft, sweet bread and creamy cheesecake filling, baked to golden perfection, perfect for breakfast or dessert.
Ingredients
For the dough
- 2 cups King’s Hawaiian bread dough Tender, sweet bread for base
- 2 tablespoons butter For brushing over the dough
For the filling
- 1/2 cup cream cheese Rich and creamy for cheesecake flavor
- 1/4 cup sugar Sweetness to balance the filling
- 1 teaspoon vanilla extract Enhances overall flavor
- 1 tablespoon lemon juice Brings brightness to the filling
- 1/4 teaspoon salt Enhances flavors
- 1/2 cup heavy cream Adds richness
- 1 large egg Binds the filling together
- 1 tablespoon milk For smooth texture
- 1 tablespoon all-purpose flour Thickens the filling
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Lightly grease a baking sheet with butter or cooking spray.
- Roll out the King’s Hawaiian bread dough on a clean surface to about a 1/4-inch thickness.
- Shape the dough into a rectangle that fits on the prepared baking sheet.
- Cut the dough into smaller squares, approximately 4-6 inches per side.
- Transfer the dough squares onto the baking sheet, leaving space between them.
Making the Filling
- In a medium mixing bowl, combine cream cheese, sugar, vanilla extract, lemon juice, and salt; blend until smooth.
- Gradually add heavy cream while mixing until creamy.
- Add egg and beat until fully incorporated.
- In a small bowl, whisk together flour and milk until smooth, then stir it into the cream cheese mixture.
Assembly and Baking
- Melt butter over low heat and brush it on the dough squares.
- Spoon cream cheese filling into each dough square.
- Fold the corners of each square over the filling.
- Bake for 18-22 minutes or until golden brown.
- Brush baked Danish with melted butter for a glossy finish.
- Let cool for 5-10 minutes before serving.
Notes
Ensure room temperature ingredients for smoother filling. Avoid overfilling to prevent spills during baking. Keep an eye on baking time for a perfect finish.