Blueberry Cheesecake Danish Sourdough Focaccia
This Blueberry Cheesecake Danish Sourdough Focaccia combines tangy sourdough with a creamy cheesecake filling and fresh blueberries, creating a delightful fusion of flavors perfect for breakfast or dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 6 hours 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup active sourdough starter
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup whole milk, warm
- ¼ cup unsalted butter, melted
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
- 1 tablespoon cornstarch
- 2 tablespoons turbinado sugar (for topping)
- 1 tablespoon olive oil (for drizzling)
Instructions
- In a large bowl, mix sourdough starter, warm milk, melted butter, sugar, and salt.
- Gradually add flour and knead until a smooth dough forms, about 8-10 minutes.
- Cover the dough and let it rise for 4-6 hours until doubled in size.
- Preheat oven to 375°F (190°C).
- Roll out dough into a rectangular shape on a parchment-lined baking sheet.
- In a separate bowl, beat cream cheese, powdered sugar, vanilla extract, egg, lemon zest, and cornstarch until smooth.
- Spread the cheesecake mixture evenly over the dough, leaving a small border around edges.
- Sprinkle fresh blueberries evenly over the cheesecake layer.
- Using your fingertips, dimple the dough all over the edges without disturbing the topping.
- Sprinkle turbinado sugar over the entire focaccia and drizzle with olive oil.
- Bake for 25-30 minutes until golden and bubbly.
- Allow to cool slightly before slicing and serving.
Notes
For an extra touch, drizzle with honey or a simple glaze after baking to enhance the sweetness and presentation.