MAKES 1½ CUPS
You can substitute 2 cups fresh or thawed frozen raspberries for the cherries (eliminate the cornstarch).
2 |
cups jarred sour cherries, drained |
1¼ |
cups (8¾ ounces) sugar |
1 |
tablespoon cornstarch |
8 |
ounces cream cheese, softened |
½ |
teaspoon grated lemon zest |
1. Simmer cherries, 1 cup sugar, and cornstarch together in medium saucepan over low heat until sugar has melted and mixture thickens, about 10 minutes. Transfer mixture to bowl, cover with plastic wrap, and refrigerate until set, at least 1 hour or up to 2 days, before using.
2. Whisk cream cheese, remaining ¼ cup sugar, and lemon zest in medium bowl until combined. Cover with plastic and refrigerate until stiff, at least 1 hour or up to 2 days, before using. Spoon cherry mixture on top of cheese filling when assembling Danish.