Triple Berry Danish Cheesecake Recipe || KIN EATS





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Published on Jan 19, 2012

Hungry for more? Savor tasty KIN EATS videos & recipes here: http://bit.ly/KinEats. See the full Triple Berry Danish Cheesecake recipe by clicking on "Show more" below!

Shauna Sever ( http://shaunasever.com ): This dessert tastes like the best part of a cheese danish. You know, the ooey gooey center part that's both creamy and cake-y. Basically, it's heaven on a plate. Mmmm....

This episode was shot at Latitude 33 in Marina del Rey, CA. For more information, visit http://www.latitude33la.com.


Triple Berry Danish Cheesecake

For the cake layer:
¾ cup (90 g) plus 2 tablespoons (15 g) all-purpose flour
1 teaspoon (15 mL) baking powder
1 teaspoon (15 mL) salt
5 tablespoons (75 g) unsalted butter, at room temperature
⅔ cup (130 g) granulated sugar
1 large egg
7 tablespoons (105 mL) milk
1 teaspoon (5 mL) pure vanilla extract

For the berry cream cheese layer:
1 8-ounce (230 g) package cream cheese, at room temperature
2 teaspoons (10 mL) lemon zest
1 teaspoon (5 mL) pure vanilla extract
½ cup (100 g) plus 1 tablespoon (15 mL) granulated sugar
2 large eggs, at room temperature
2 teaspoons (10 mL) cornstarch
12 ounces (340 g) mixed berries (I used raspberries, blackberries and blueberries)

Position a rack to the center of the oven and preheat it 350°F (175°C). Lightly grease an 8-inch (20 cm) springform pan with cooking spray or butter.

Begin by making the cake layer: Into a medium bowl, sift together the flour, baking powder and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.

Beat in the egg until well-blended. Reduce the speed the low and stir in the dry ingredients. Stir in the milk and vanilla.

Finish folding the batter by hand and spread into the prepared pan.

Bake until the edges of the cake are just set, about 15 minutes (the center will still very soft and nowhere near done--we're just parbaking the cake layer here). Cool for about 5 minutes.

While the cake layer is baking, make the cheesecake layer. In the bowl of an electric mixer, beat the cream cheese together with the lemon zest and vanilla on medium-high speed until smooth, about 1 minute.

Add ½ cup (100 g) sugar and beat until lightly and fluffy, about 2 minutes.

Beat in the eggs one at a time until well-blended.

Give the batter a good stirring by hand to ensure that everything is incorporated.

In a medium bowl, whisk together the remaining tablespoon of sugar and the cornstarch.

Add the berries and toss gently to combine. Sprinkle the berries evenly over the parbaked cake layer. Pour the cheesecake batter over the top.

Bake until the cake is puffed and lightly golden, and the center is set, 45-50 minutes.

Let cool completely, at least 2 hours before serving. Serve chilled or at room temperature with a pretty dusting of confectioners' sugar.

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