Raspberry Cheesecake Danish Recipe is a Puff Pastry braid filled with a cheesecake filling and raspberries. A Puff Pastry Recipe that's easy to make and tastes wonderful!
Preheat oven to 400°F. Line a baking sheet with foil or parchment paper for easier cleanup.
In a bowl, whisk together 6 ounces of cream cheese, 3 tablespoons of SPLENDA® Granulated No Calorie Sweetener OR 1/4 cup of granulated sugar, 1 tsp 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.
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