Description
Indulge in a luxurious Saffron Infused Cheesecake Danish featuring a flaky Danish dough, creamy saffron-infused cheesecake filling, and a luscious caramel mango glaze. This recipe uses halal-certified cream cheese for wider appeal.
Ingredients
Scale
- 250g (2 cups) All-Purpose Flour: Provides structure for the dough.
- 30g (2 Tbsp) Granulated Sugar (for dough): Adds sweetness and aids browning.
- 5g (1 tsp) Instant Dry Yeast: Leavens the dough for an airy texture.
- 3g (½ tsp) Salt: Enhances flavors and controls yeast.
- 115g (½ cup) Cold Unsalted Butter, Diced: Creates flaky layers; keep very cold.
- 120ml (½ cup) Warm Milk: Activates yeast and brings dough together.
- 200g (7 oz) Halal-Certified Cream Cheese, Softened: Forms the creamy cheesecake filling.
- 50g (¼ cup) Plain Greek Yogurt: Adds moisture and tang to the filling.
- 30g (2 Tbsp) Granulated Sugar (for filling): Sweetens the cream cheese filling.
- 5ml (1 tsp) Alcohol-Free Vanilla Extract: Enhances the filling’s flavor.
- 1.5g (½ tsp) Saffron Threads, Steeped in 1 Tbsp Warm Milk: Imparts unique flavor and color.
- 150g (1 cup) Mango Purée: Base for the vibrant glaze.
- 50g (¼ cup) Coconut Sugar: Adds caramel sweetness to the glaze.
- 15g (1 Tbsp) Unsalted Butter (for glaze): Contributes to glaze richness.
- Pinch of Salt: Balances glaze sweetness.
- 5ml (1 tsp) Lemon Juice: Brightens the glaze.
- 20g (2 Tbsp) Toasted Coconut Flakes: Adds textural contrast and flavor.
- Powdered Sugar (optional): For dusting.
Instructions
- Prepare Dough: Combine flour, sugar, yeast, and salt. Cut in cold butter until crumbly.
- Activate Dough: Add warm milk, knead briefly until a smooth ball forms.
- First Rise: Chill dough for at least 30 minutes.
- Make Filling: Beat cream cheese, yogurt, sugar, vanilla, and saffron milk until smooth.
- Roll & Shape: Roll dough into a rectangle, cut into squares, and fill each.
- Assemble Danishes: Fold corners to center, pinching to seal.
- Second Rise: Brush with butter and let rise for 20 minutes.
- Bake: Bake at 190°C (375°F) for 15-18 minutes, until golden brown.
- Make Glaze: Simmer mango purée, coconut sugar, butter, and salt until thickened.
- Glaze & Finish: Drizzle with glaze and sprinkle with coconut flakes.
Notes
For the flakiest pastry, ensure butter remains cold throughout the dough preparation. Chilling the dough is crucial for preventing shrinkage during baking.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 80 mg
Keywords: cheesecake, danish, saffron, mango, glaze, pastry, dessert, halal, baking, tropical