Blueberry Cheesecake Danish Sourdough Focaccia
This Blueberry Cheesecake Danish Sourdough Focaccia combines tangy sourdough with creamy cheesecake and juicy blueberries for a unique, delicious treat perfect for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups sourdough starter
- 3 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup cream cheese, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
- 1 tablespoon cornstarch
- 2 tablespoons honey (optional, for drizzling)
- Powdered sugar for dusting (optional)
Instructions
- In a large bowl, combine sourdough starter, flour, sugar, and salt. Mix until a dough forms.
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 3-4 hours or until doubled.
- Preheat oven to 375°F (190°C). Prepare the cheesecake filling by beating cream cheese, egg, sugar (from ingredients), vanilla extract, lemon zest, and cornstarch until smooth.
- Roll out the dough into a rectangle on a parchment-lined baking sheet.
- Spread the cheesecake filling evenly over the dough, leaving a small border around the edges.
- Scatter blueberries evenly over the cheesecake layer.
- Let the assembled focaccia rest for 20 minutes to rise slightly.
- Bake for 25-30 minutes until the crust is golden and the cheesecake filling is set.
- Remove from oven and drizzle with honey if desired. Dust with powdered sugar once cooled.
- Slice and serve warm or at room temperature.
Notes
For a perfect finish, try serving this focaccia slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream.