King’s Hawaiian Cheesecake Danish

The first time I tried to make a King’s Hawaiian Cheesecake Danish, I was sure I had stumbled upon a recipe that was destined for greatness. I mean, the combo of sweet, fluffy King’s Hawaiian bread with rich, tangy cheesecake – how could it not be a hit? Well, let’s just say my confidence took a hit when I pulled a soggy, undercooked mess out of the oven. I honestly felt like I was on one of those baking fail shows. But, you know what? I’m not one to give up easily. After a few more tries – and some serious tweaking – I finally nailed it. And now, it’s a weekend staple that my family just can’t get enough of (trust me on this).

Today, I’m beyond excited to share this recipe with you. It’s a delightful twist on the traditional Danish that’s bound to get everyone talking. And don’t worry if you’re not a pro baker – I’ve got all the tips and tricks you need to avoid the pitfalls I fell into. So, tie on your apron, and let’s get baking!

Ingredients

Now, about those ingredients… I’ve learned to always double-check before I start. There’s nothing worse than getting halfway through a recipe and realizing you’re out of sugar (learned this the hard way).

• 4 King’s Hawaiian Original Sweet Rolls
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg, room temperature
• 1 tablespoon all-purpose flour
• 1/4 cup sour cream
• 1/2 cup fruit preserves or jam (your choice of flavor)
• Powdered sugar for dusting

Instructions

Let’s dive into the process. And remember, baking is part science, part art, so don’t be afraid to go with your gut (and your taste buds).

1. Preheat your oven to 350°F (that’s 175°C for my international friends). You want a nice, warm environment ready for your Danish.
2. Take those sweet rolls and slice them lengthwise, creating a top and bottom half. Place the bottom halves into a greased baking dish. Save the tops – we’ll use them later.
3. Beat the cream cheese with granulated sugar until smooth. The smoother, the better – no one likes a lumpy cheesecake.
4. Add in the vanilla extract and egg. Mix until just combined. Overmixing can make your cheesecake tough, and nobody wants that.
5. Gently fold in the flour and sour cream. This is where the magic happens, giving you that creamy consistency.
6. Spread a generous layer of your cream cheese mixture over the bottom halves of the sweet rolls in your baking dish.
7. Here’s where it gets personal – dollop your favorite fruit preserves on top of the cream cheese layer. I’m a sucker for raspberry, but honestly, anything goes.
8. Put the top halves of the sweet rolls back on. It’s like a little cheesecake sandwich!
9. Bake for about 20-25 minutes. You’re looking for a light golden-brown color and a slight jiggle in the center.
10. Let it cool for a bit before dusting with powdered sugar. This is the perfect time to make a cup of coffee to go with your freshly baked Danish.

Tips & Tricks

Alright, some quick wisdom nuggets to help you along:

• Rolls: Don’t squish the rolls when slicing. Gentle does it.
• Cheese: Cream cheese MUST be softened, or you’ll be cursing at lumps. Leave it out for an hour before you start.
• Baking: If the top is browning too fast, tent it with foil. It’s like putting a little protective hat on your creation.
• Flavor: Experiment with different jams. I once accidentally grabbed chili jam instead of strawberry, and it was a surprisingly tasty twist!

Oh, and another tip: if you’re not a fan of super-sweet desserts, you can reduce the sugar a little. Just don’t tell my sweet-toothed husband I said that.

FAQ

Got questions? I’ve got answers – and maybe a few more tips hidden up my sleeve.

• Q: Can I use a different type of bread?
• A: You could, but King’s Hawaiian rolls have that unique sweetness that really makes this dish. If you do switch it up, just make sure it’s a soft, sweet bread.
• Q: Can I make this ahead of time?
• A: Absolutely. Just prepare everything but don’t bake it. Cover it with plastic and pop it in the fridge overnight. Bake it fresh in the morning – it’s a game changer!
• Q: Help! My cheesecake is cracked. What did I do wrong?
• A: Cracks happen when there’s a sudden temperature change. Try letting your Danish cool in the oven with the door slightly ajar next time. And remember, cracks don’t affect the taste, so don’t sweat it too much.

Now, let’s wrap this up with a little cultural story and conclusion, shall we?

To me, this King’s Hawaiian Cheesecake Danish is more than just a recipe; it’s a fusion of flavors that tells a story. It’s the comfort of Hawaiian sweet bread that reminds me of family vacations, combined with the indulgence of a classic cheesecake I first tried at a quaint little bakery in New York. It’s about bringing together the best of these worlds in a dish that’s meant for sharing.

So, gather your loved ones, pour some coffee, and serve up this delectable treat. It’s about savoring the moment, the flavors, and the company. And remember, baking is a journey – sometimes messy, sometimes frustrating, but always rewarding. Enjoy the ride!