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Wild Blueberry Cheesecake Danish Sourdough Focaccia Recipe

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4.1 from 13 reviews

This Wild Blueberry Cheesecake Danish Sourdough Focaccia is a delightful blend of tangy sourdough, creamy lemon-infused cream cheese, and sweet-tart wild blueberry compote, topped with a fragrant maple crumble and finished with a smooth vanilla bean glaze. Perfect for brunch or dessert, this recipe combines classic baking techniques with creative layering for a unique, flavorful focaccia that’s both visually stunning and irresistibly delicious.

Ingredients

For the Focaccia Dough

  • 1 batch Sourdough Focaccia Dough recipe

For the Wild Blueberry Compote

  • 3 cups Frozen Wild Blueberries
  • Juice of 1 Lemon
  • 1/4 cup Granulated Cane Sugar or maple syrup
  • 2 tbsp Water
  • 1 tbsp Flour

For the Cream Cheese Filling

  • 8 oz. Cream Cheese, softened
  • Zest and juice of 1 Lemon
  • 1/4 cup Maple Syrup
  • 1 tsp Vanilla Extract or vanilla bean paste

For the Maple Crumble Topping

  • 1 cup All Purpose Flour
  • 1/3 cup Butter, melted
  • 3 tbsp Maple Syrup
  • 2 tsp Ground Cinnamon
  • 1/4 tsp Ground Cardamom

For the Vanilla Bean Glaze

  • 1 cup Powdered Sugar
  • 3-4 tbsp Whole Milk
  • 1 tsp Vanilla Bean Paste

Instructions

  1. Prepare the Focaccia Dough: Begin by preparing your sourdough focaccia dough following your preferred recipe. Place it in the refrigerator overnight to allow a long, cold fermentation that develops flavor and texture.
  2. Shape the Dough: The next morning, transfer the dough to a 9×13 inch baking pan lined with parchment paper and generously greased with olive oil. Gently stretch the dough by working from underneath to fill the pan evenly without tearing.
  3. Make the Wild Blueberry Compote: In a saucepan over medium heat, combine frozen wild blueberries, lemon juice, and granulated cane sugar or maple syrup. In a small bowl, whisk together the flour and water to create a slurry. Once the blueberries have thawed and released their juices, stir in the slurry. Cook until the mixture thickens slightly, then remove from heat and allow to cool to room temperature.
  4. Assemble the Compote Layers: Spread half of the cooled blueberry compote evenly over the dough. Then, fold the dough like an envelope to seal the compote inside. Flip the dough over and carefully stretch it again to fit the baking pan.
  5. Top with Remaining Compote and Rest: Spread the remaining blueberry compote on top of the dough. Cover the pan and let the dough rest in a warm place for at least 1 hour, up to 3 hours, allowing it to rise until it becomes soft and jiggly.
  6. Prepare the Cream Cheese Filling: While the dough rests, preheat your oven to 425°F (220°C). Combine softened cream cheese, lemon zest and juice, maple syrup, and vanilla extract or vanilla bean paste in a bowl. Whisk vigorously until the mixture is light and fluffy, then transfer to a piping bag fitted with a 1-inch tip.
  7. Prepare the Focaccia Surface: Before baking, drizzle a little olive oil over the dough. Use your fingers to create dimples evenly across the surface, which will give the focaccia a rustic texture and help hold the toppings.
  8. Pipe Cream Cheese Filling: Pipe generous dollops of the cream cheese mixture through the dimples on the focaccia, creating rich pockets of flavor throughout.
  9. Make Maple Crumble Topping: In a bowl, combine all-purpose flour, melted butter, maple syrup, ground cinnamon, and ground cardamom. Mix until the texture resembles coarse crumbs. Sprinkle this crumble evenly over the top of the focaccia.
  10. Bake the Focaccia: Place the pan on the middle rack of the preheated oven. Bake for 25-30 minutes, rotating the pan halfway through, until the crumble topping is deeply golden and the focaccia is cooked through.
  11. Cool Before Glazing: Remove the focaccia from the oven and allow it to cool for at least 20 minutes to set and finish cooking inside.
  12. Prepare and Add Vanilla Bean Glaze: Mix powdered sugar, whole milk, and vanilla bean paste until you achieve a smooth glaze. Drizzle the glaze over the cooled focaccia evenly.
  13. Set Glaze and Serve: Let the glaze set for about 15 minutes before slicing. Serve and enjoy your wild blueberry cheesecake Danish sourdough focaccia warm or at room temperature.

Notes

  • The compote can be made a day ahead and stored in the refrigerator to save time.
  • Ensure the cream cheese is fully softened for a smoother filling texture.
  • For added texture, sprinkle chopped nuts like pecans or walnuts over the crumble topping before baking.
  • Use parchment paper to easily lift the focaccia out of the pan after baking.
  • This recipe works well with fresh blueberries when in season; adjust sugar based on fruit sweetness.

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