Blueberry Cheesecake Danish Sourdough Focaccia
This Blueberry Cheesecake Danish Sourdough Focaccia combines a tangy sourdough base with creamy cheesecake and fresh blueberries for a deliciously unique dessert focaccia.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup active sourdough starter
- 2 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1/4 cup warm milk
- 1/4 cup melted butter
- 1 large egg
- 1/2 tsp salt
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 2 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp water
- Turbinado sugar for sprinkling
Instructions
- In a large bowl, mix sourdough starter, flour, sugar, warm milk, melted butter, egg, and salt until a sticky dough forms.
- Cover and let the dough rise for 4-6 hours until doubled in size.
- Preheat oven to 375°F (190°C).
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth to make the cheesecake filling.
- In a small saucepan, combine blueberries, lemon juice, cornstarch, and water; cook over medium heat until thickened and bubbly. Let cool.
- Grease a focaccia pan or rimmed baking sheet. Press the dough evenly into the pan.
- Spread the cheesecake filling over the dough, leaving a small border around the edges.
- Top with the blueberry compote, distributing evenly.
- Sprinkle turbinado sugar over the top for a crunchy finish.
- Bake for 25-30 minutes until golden and cooked through. Cool slightly before slicing.
Notes
For extra flavor, drizzle with a simple lemon glaze or serve with a dollop of whipped cream.