Blueberry Cheesecake Danish Ring

Ingredients

Dough:

400g puff pastry (ready-made or homemade)

1 egg (for egg wash)

2 tbsp coarse sugar

Cheesecake filling:

200g cream cheese, softened

60g sugar

1 tsp vanilla extract

1 egg yolk

1 tsp lemon zest

Blueberry filling:

200g fresh or frozen blueberries

50g sugar

1 tbsp cornstarch

1 tbsp lemon juice

Streusel topping:

50g flour

40g cold butter, cubed

40g brown sugar

pinch of salt

1. Preheat oven to 200°C (390°F).

2. Mix cream cheese, sugar, vanilla, egg yolk and lemon zest until smooth. Set aside.

3. Combine blueberries, sugar, cornstarch and lemon juice in a small pot.

4. Cook on medium heat 4–5 minutes until thickened. Cool completely.

5. Roll puff pastry into a large rectangle (about 30x40 cm).

6. Cut 8–10 cm wide strips on both long sides, leaving the middle third intact.

7. Spread cheesecake filling down the center.

8. Spoon cooled blueberry filling over the cheesecake layer.

9. Make streusel: rub butter into flour, brown sugar and salt until crumbly.

10. Fold alternating strips over the filling to form a braid.

11. Brush with egg wash and sprinkle streusel and coarse sugar on top.

12. Bake 25–30 minutes until golden and puffed.

13. Cool slightly before slicing.