Cheesecake Danish 8 oz cream cheese, at room temperature ? cup sugar 2 large egg yolks, room temperature 1 teaspoon pure vanilla extract ¼ tsp salt 1 tsp lemon juice 1 box (2 sheets) Pepperidge Farm Puff Pastry, thawed according to package instructions 1 large egg 1 tbsp water Powdered sugar – optional Preheat oven to 400 degrees F. Place cream cheese and sugar in a bowl and beat on low speed until smooth. Add egg yolks, vanilla, salt and lemon juice and continue mixing just until well blended. Sprinkle flour on a clean, dry, non-stick surface. Unfold 1 pastry sheet on floured surface and roll it into a 10×10-inch square. Cut pastry into 4 equal squares. Beat together 1 large egg and 1 tbsp water with a fork. Brush the edges of each square with egg wash. Place a heaping tablespoon of cheesecake mixture diagonally on each square. Fold and overlap 2 of the edges. Pinch tightly to seal. Place pastry on the lined baking dish. Brush the top of the pastry dough with egg wash. Complete the other pastries and repeat with the second puff pastry sheet. Bake 20 minutes (rotating the pan after 10 minutes), until the edges are golden brown. When pastries are just warm, sprinkle with powdered sugar if desired. Back to Baking