Ingredients
Scale
- 1 sheet puff pastry (thawed and cold)
- 4 ounces cream cheese (room temperature for easy spreading)
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla bean paste
- 1 cup finely chopped strawberries (fresh and ripe)
- 1 tablespoon brown sugar
- 1/2 teaspoon fresh lemon juice
- 1 cup water (for pressure cooking)
Instructions
- Make the cheesecake filling: In a small bowl, beat the cream cheese with sugar and vanilla bean paste until smooth.
- Macerate the strawberries: Toss chopped strawberries with brown sugar and lemon juice; let sit for 5 minutes to draw out flavor.
- Prepare the puff pastry: Unfold puff pastry and cut into 4 squares, scoring a shallow border around each one to create edges.
- Assemble the danishes: Spread cream cheese mix in the center of each pastry and top with macerated strawberries, draining excess juice so the pastry stays flaky.
- Set up the pressure cooker: In a pressure cooker, add 1 cup water and place a trivet. Put the danishes on a parchment-lined heatproof dish that fits the cooker.
- Cook and finish: Cover the dish loosely with foil, cook on high pressure for 7–9 minutes then do a quick release. Carefully take out and cool for 5 minutes; optionally broil for 1-2 minutes for crisp edges. Serve warm or at room temperature.
Notes
Keep puff pastry cold until assembly for the best rise and flakiness. Room-temperature cream cheese blends smoother.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Pressure Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 danish
- Calories: 280
- Sugar: 8g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: strawberry cheesecake, danish, pressure cooker, dessert, easy recipes