Go Back
–+ servings
No ratings yet

Blood Orange Cheesecake Danishes

Buttery, flaky puff pastry topped with a cheesecake filling and blood orange curd
Print Recipe Pin Recipe
Prep Time:30 minutes
Cook Time:20 minutes
Total Time:50 minutes
Course: Dessert, Side Dish
Cuisine: American
Keyword: blood orange, cheesecake, cream cheese, danish, pastry
Servings: 6 danishes

Ingredients

  • 1 sheet puff pastry thawed for 10 min.

Blood Orange Curd

  • zest of 1 blood orange
  • 40 g blood orange juice (~3 tbsp.)
  • 50 g granulated sugar (¼ c.)
  • ⅛ tsp. salt
  • 1 egg
  • 20 g unsalted butter (1 ½ tbsp.)

Cheesecake Filling

  • 115 g cream cheese (½ c.) room temperature
  • ½ tsp. vanilla
  • 1 tbsp. granulated sugar
  • 1 egg yolk

Egg Wash

  • 1 egg white
  • 1 tbsp. milk

Instructions

Blood Orange Curd

  1. Zest a blood orange, then add the zest, juice, sugar, salt, and egg to a saucpan.
  2. Set the saucepan over medium heat and constantly whisk until the mixture thickens and reaches at least 170°F / 76°C. (This took ~5 minutes for me)
  3. Remove the curd from the heat and pass it through a fine mesh sieve to remove the zest.
  4. Immediately add in the butter and whisk until the butter has melted and the mixture is smooth.
  5. Place the curd in the freezer to set while assembling the danishes.

Cheesecake Filling

  1. In a small mixing bowl, beat the cream cheese for ~1 minute to remove lumps.
  2. Add in the vanilla, sugar, and egg yolk, and mix until combined and smooth.

Egg Wash

  1. Whisk together the egg white and milk in a small bowl, then set aside.

Blood Orange Danish Assembly

  1. Preheat the oven to 400°F / 205°C. Line a baking sheet with parchment paper.
  2. Unfold the slightly thawed puff pastry and slightly roll it out.
  3. Use a sharp knife to cut the sheet into 6 rectangles, then score another rectangle inside the pastry ~1/2" from the edges. Evenly space out the pastries on the lined baking sheet.
  4. Evenly distribute the cheesecake filling inside of the rectangle of each danish, then top with ~1 ½ tbsp. of curd.
  5. Brush the edges of each pastry with the egg wash, then bake for ~20 minutes or until the edges of the pastry are golden brown.
  6. Garnish with powdered sugar & dried blood oranges if desired. Serve and enjoy!