Print

Wild Blueberry Cheesecake Danish Sourdough Focaccia

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Wild blueberry cheesecake Danish sourdough focaccia combines fluffy sourdough focaccia with creamy cheesecake filling and juicy wild blueberries for a stunning, sweet-savory treat perfect for brunch or dessert.

Ingredients

  • For the sourdough focaccia base:
  • 1/2 cup active sourdough starter
  • 2 1/2 cups all-purpose or bread flour
  • 1 cup water
  • 2 tbsp olive oil (plus more for brushing)
  • 1 tsp salt
  • 1 tbsp honey or sugar (optional)
  • For the cheesecake topping:
  • 6 oz cream cheese, softened
  • 2 tbsp granulated sugar
  • 1 egg yolk
  • 1/2 tsp vanilla extract
  • For the blueberry topping:
  • 1 cup wild blueberries (fresh or frozen)
  • 1 tsp lemon zest
  • 1 tbsp sugar or maple syrup (optional)
  • To finish:
  • Olive oil (for drizzling)
  • Powdered sugar (optional, for dusting)

Instructions

  1. In a large bowl, mix sourdough starter, flour, water, salt, olive oil, and optional honey until a sticky dough forms. Cover and let rise at room temperature overnight (8–12 hours).
  2. After the first rise, gently stretch the dough into a well-oiled 9×13 inch pan or quarter sheet pan. Let rise again for 2 hours.
  3. Preheat oven to 425°F (220°C).
  4. Mix the cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
  5. In a separate bowl, toss blueberries with lemon zest and sugar or syrup if desired.
  6. Use fingers to dimple the dough. Spoon cheesecake mixture into dimples and scatter blueberries on top, pressing some lightly into the dough.
  7. Drizzle olive oil over the top and bake for 30–35 minutes until golden and puffed, and cheesecake is set.
  8. Cool slightly before slicing. Dust with powdered sugar before serving, if desired.

Notes

  • Use frozen blueberries without thawing to avoid excess moisture.
  • For a dessert-style version, add a glaze or cinnamon sugar topping after baking.
  • Swap in other berries like raspberries or blackberries for variety.
  • Goat cheese can replace part of the cream cheese for a tangier filling.
  • Reheat in oven to maintain texture—avoid microwave for best results.

Nutrition

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