Prepare Your Workspace and Preheat: First things first, get your oven ready. Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a large baking tray with parchment paper. This simple step ensures no sticking and makes cleanup a dream.

Whip Up the Cheesecake Filling: In a medium bowl, combine the softened cream cheese, caster sugar, vanilla extract, and egg yolk. Beat with a stand mixer or hand mixer until the mixture is completely smooth and creamy, without any lumps. You want it to look light and airy, almost like a fluffy cloud, and it should smell faintly sweet and vanilla-scented.

Sweeten the Strawberries: In a separate small bowl, gently toss the sliced strawberries with the cornflour and granulated sugar. The cornflour here is key; it helps to thicken the strawberry juices during baking, preventing a soggy pastry base. You'll notice the strawberries take on a slightly glossy sheen as they’re coated.

Unroll and Score the Pastry: Carefully unroll the chilled puff pastry onto your prepared baking tray. Using a sharp knife, lightly score a border about 2cm (approximately ¾ inch) from the edges of the pastry, being careful not to cut all the way through. This creates a frame for your Danish and helps the edges puff up beautifully, turning a lovely golden brown.

Assemble Your Danish: Spread the cream cheese mixture evenly within the scored border of the pastry. It should form a smooth, pale layer. Then, arrange the sugared strawberries over the cream cheese filling. Don't overload it, but ensure an even distribution of those vibrant red berries.

Egg Wash and Bake: Lightly beat the remaining whole egg in a small bowl to create an egg wash. Brush this over the exposed pastry border. This will give your Danish a beautiful golden, slightly crisp finish. Transfer the baking tray to your preheated oven and bake for 20-25 minutes. Keep an eye on it; you'll know it's done when the pastry is puffed, golden brown around the edges, and the cream cheese filling is set with a slight wobble in the centre, and your kitchen will be filled with a delightful, sweet aroma.

Cool and Serve: Once baked, carefully remove the Danish from the oven and transfer it, still on the parchment paper, to a wire cooling rack. Allow it to cool for at least 15-20 minutes before slicing. This allows the filling to set completely. If you like, dust with a little icing sugar before serving.