Raspberry Cheesecake Danish

• Vegetarian

• Produce

  • 1/2 cup Raspberries

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 Powdered sugar
  • 3 tbsp Splenda no calorie sweetener
  • 1 tsp Vanilla extract

• Bread & Baked Goods

  • 1 sheet Puff pastry

• Dairy

  • 6 oz Cream cheese

Found on letthebakingbeginblog.com

Ingredients

• 1 sheet puff pastry
• 6 oz of cream cheese
• ½ - ⅔ cup raspberries
• 3 Tbsp SPLENDA® No Calorie Sweetener, Granulated OR ¼ cup sugar, granulated
• 1 tsp vanilla extract
• 1 egg
• Powdered sugar

Directions

• Preheat oven to 400F. Line a baking sheet with foil or parchment paper for easier cleanup.
• Whisk the egg together with a pinch of salt.
• In a bowl, whisk together 6 ounces of cream cheese, 3 tablespoons of SPLENDA® Granulated No Calorie Sweetener OR ¼ cup of granulated sugar, vanilla extract and 2 tablespoons of the beaten egg, until smooth. You can use a whisk or a mixer to do this.
• Unfold the puff pastry sheet in the prepared baking sheet, and place the cream cheese mixture in the middle third vertically, leaving about 1 inch space at both ends. Arrange raspberries over the cheesecake filling.
• Using a knife or scissors cut one inch strips on the unfilled parts of the dough, making sure that both sides have matching number of strips, like shown on the pictures below. Alternating sides (left, right; left right) make a braid. Press the first two strips and the last two strips firmly into the unfilled dough underneath, sealing the filling.
• Using a pastry brush, brush the beaten egg over the braid. Bake for about 20 minutes at 400F, or until the puff pastry is dark golden in color. Halfway through baking, rotate the baking sheet for even baking.
• Remove from the oven to a cooling rack, to cool. Sprinkle powdered sugar right before serving.