• 10-20 minutes before starting the recipe, take out a sheet of puff pastry and let it partially thaw on the counter.

Yuzu Curd

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

Cheesecake Filling

• In a small mixing bowl, beat the cream cheese for ~1 minute to remove lumps.
• In a small bowl, whisk the egg. Add 1 tbsp. of the whisked egg into the cream cheese, along with the vanilla and sugar.
• Beat the mixture together until it is smooth, and save the whisked egg for the egg wash.
• For the egg wash, whisk 1 tbsp. of milk into the whisked egg.

Yuzu Cheesecake Danish Assembly

• Preheat the oven to 400°F / 205°C. Line a baking sheet with parchment paper.
• Unfold the slightly thawed puff pastry and slightly roll it out so that it is at least 10" x 10".
• Use a 3" biscuit cutter to cut out 9 danishes from the sheet. (Alternatively, you can cut the sheet into squares.)
• Use a slightly smaller (about 2") biscuit cutter to slightly indent the center of each danish. Evenly spread about 2 tsp. of cheesecake filling in the center of each danish, then top with yuzu curd.
• Brush the edges of each pastry with the egg wash, then bake for ~10-15 minutes or until the edges of the pastry are golden brown.
• Garnish with powdered sugar & lemon or yuzu slices if desired. Serve and enjoy!