Raspberry and sesame cheesecake danishes

Raspberry and sesame cheesecake danishes

These easy pastries are like a cheesecake in danish form. Tart raspberries are mellowed by the cream cheese base, and everything is topped with a sweet-salty sesame caramel.

Raspberry and sesame cheesecake danishes

A good quality metal baking tray is a must to prevent a soggy bottom – see our recommendation, below.

Confused between the benefits of metal, ceramic, glass and more for baking? Read our full guide to choosing the best bakeware for the job.

  • Serves icon Makes 8
  • Time icon Hands-on time 30 min. Oven time 18 min

These easy pastries are like a cheesecake in danish form. Tart raspberries are mellowed by the cream cheese base, and everything is topped with a sweet-salty sesame caramel.

A good quality metal baking tray is a must to prevent a soggy bottom – see our recommendation, below.

Confused between the benefits of metal, ceramic, glass and more for baking? Read our full guide to choosing the best bakeware for the job.

Nutrition: Per danish

Calories
290kcals
Fat
20g fat (10g saturated)
Protein
4.9g protein
Carbohydrates
21g carbs (7.9g sugars)
Fibre
1.8g fibre
Salt
0.4g salt

Ingredients

  • 320g sheet all-butter puff pastry
  • 8 heaped tsp cream cheese (about 100g)
  • 32 raspberries (about 150g)
  • 1 medium free-range egg, beaten with a pinch of salt

For the caramel

  • 50g caster sugar
  • Pinch cream of tartar (optional)
  • Small knob of butter
  • 1 tbsp tahini
  • 50g double cream
  • Pinch sea salt flakes
  • 2 tbsp sesame seeds, toasted in a dry pan until fragrant
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Method

  1. Put a large metal baking tray in the oven and heat to 200°C fan/gas 7.
  2. Unroll the pastry, keeping it on the baking paper it comes with, then cut into 8 even rectangles, taking care you don’t cut the paper. Pull apart a little so there’s a small gap between each rectangle. Score ovals into each rectangle using a small knife, then prick the inside of each oval all over with a fork. Spread a heaped teaspoon of cream cheese into the centre of each oval and put 4 raspberries on top. Brush the pastry border with beaten egg. Carefully remove the hot tray from the oven and slide the danishes onto it (still on their baking paper). Bake for 15-18 minutes until the tarts are glossy, golden and puffed up.
  3. Meanwhile, make the caramel by heating the sugar and cream of tartar in a small pan with 1 tbsp water. Swirl the pan rather than stirring with a spoon; if you have one, use a pastry brush to brush the crystallised sugar that forms on the side of the pan back into the caramel. Cook for a few minutes until all the sugar has melted and turned nice and golden, then stir in the rest of the ingredients, reserving half the sesame seeds to garnish. Let it bubble away for a minute or so, then take off the heat and leave to cool a little.
  4. Once the tarts are cooked, drizzle them with the caramel (reheat a little if it has become too solid), then sprinkle with the remaining toasted seeds.

Nutrition

Calories
290kcals
Fat
20g fat (10g saturated)
Protein
4.9g protein
Carbohydrates
21g carbs (7.9g sugars)
Fibre
1.8g fibre
Salt
0.4g salt

delicious. tips

  1. The cream of tartar is optional but, as an acid, it breaks some of the sucrose into fructose and glucose, which have smaller molecules that help to prevent the sugar in the caramel from crystallising, resulting in a nice smooth sauce.

This medium baking tray is ideal for everyday baking. Made of durable stainless steel, it’s buckle resistant, suitable for all hob types (excluding induction) and is heat resistant up to 260°C.
Metal is king when it comes to heat conduction, making it ideal for pastries like these that need to crisp up on the base.

£24 | Buy now See all at ProCook

Price correct June 2024

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