Blueberry Cheesecake Danish Sourdough Focaccia
This Blueberry Cheesecake Danish Sourdough Focaccia combines tangy sourdough with creamy cheesecake and fresh blueberries for a delightful pastry twist 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
- 2 cups active sourdough starter
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 egg
- 1 cup fresh blueberries
- 2 tbsp olive oil
- 1 tbsp honey (optional)
- 1 tsp lemon zest
Instructions
- In a large bowl, combine sourdough starter, flour, sugar, salt, and olive oil. Mix until a soft dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 4-6 hours or until doubled in size.
- Meanwhile, prepare the cheesecake filling by mixing cream cheese, powdered sugar, egg, vanilla extract, and lemon zest until smooth.
- Once dough has risen, spread it evenly into an oiled 9×13-inch baking pan.
- Use your fingers to create dimples all over the dough surface.
- Spread the cheesecake filling evenly over the dough.
- Scatter fresh blueberries over the cheesecake layer.
- Cover and let the assembled focaccia rise for another 1-2 hours.
- Preheat oven to 375°F (190°C).
- Bake focaccia for 25-30 minutes until golden and the cheesecake is set.
- Remove from oven and drizzle with honey if desired.
- Cool before slicing and serving.
Notes
For added texture, sprinkle chopped toasted almonds on top before baking, and serve warm with a cup of coffee or tea.