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Blueberry Cheesecake Danish Sourdough Focaccia

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This Blueberry Cheesecake Danish Sourdough Focaccia combines the tangy richness of sourdough with creamy cheesecake filling and sweet blueberries, creating a unique and delicious pastry perfect for breakfast or dessert.

Ingredients

Scale
  • 2 cups sourdough starter (active and bubbly)
  • 2 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1/4 cup whole milk, warmed
  • 1 large egg
  • 1/4 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 2 tablespoons coarse sugar (for topping)
  • 1 egg yolk (for egg wash)

Instructions

  1. In a large mixing bowl, combine sourdough starter, warm milk, egg, sugar, and softened butter. Mix until well incorporated.
  2. Add flour and salt gradually, mixing until a cohesive dough forms. Knead for about 8-10 minutes until smooth and elastic.
  3. Place the dough in a lightly greased bowl, cover and let rise at room temperature until doubled in size, about 4-6 hours.
  4. While the dough is rising, prepare the cheesecake filling by blending cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
  5. In a small bowl, toss blueberries with cornstarch and lemon juice to thicken and protect the fruit juices during baking.
  6. Once dough has risen, gently deflate and transfer to a parchment-lined baking sheet. Stretch and press dough into a roughly 12×10 inch rectangle.
  7. Spread the cheesecake filling evenly over the dough, leaving about 1-inch border around edges.
  8. Distribute the coated blueberries over the cheesecake layer.
  9. Cover loosely and let the assembled focaccia proof for another 1-2 hours until slightly puffed.
  10. Preheat oven to 375°F (190°C). Brush the edges of the dough with egg yolk for a golden finish.
  11. Sprinkle coarse sugar over the top for extra crunch and sweetness.
  12. Bake for 25-30 minutes or until the focaccia is golden brown and the cheesecake is set.
  13. Remove from oven and cool slightly before slicing and serving.

Notes

For an extra touch, drizzle a simple lemon glaze over the cooled focaccia or serve with a dollop of whipped cream.

Find it online: https://foodiedishes.com/blueberry-cheesecake-danish-sourdough-focaccia/