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–+ servings

Blueberry Cheesecake Danish

5 from 1 vote
Soft and fluffy brioche danish pastries topped with cheesecake filling and wild blueberries!
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Prep Time40 minutes
Cook Time20 minutes
Proofing Time 1 hour 30 minutes
Total Time2 hours 30 minutes
Servings10 danishes

Ingredients 

Brioche Dough

  • 80 g whole milk (⅓ c.)
  • 1 tsp. active dry yeast
  • 1 tbsp. granulated sugar
  • 160 g all purpose flour (1 ⅓ c.)
  • ½ tsp. salt
  • 1 egg room temperature
  • 42 g unsalted butter (3 tbsp.) room temperature

Cheesecake Filling

  • 113 g cream cheese room temperature
  • 2 tbsp. egg whisked, room temperature
  • 1 tbsp. granulated sugar
  • ½ tsp. vanilla
  • 10 tbsp. frozen wild blueberries*

Instructions 

Brioche Dough

  • In a microwave safe measuring cup, heat the milk to 100°F / 38°C. Whisk in the yeast and the sugar. Set aside until the mixture begins to foam. (~5 minutes)
  • While waiting, add the flour, salt, egg, and butter to the bowl of a stand mixer fitted with the dough hook attachment. When the yeast mixture begins to foam, add it in to the rest of the ingredients.
  • Knead the dough on low speed for 1 minute to allow the ingredients to come together. Increase the speed to medium-high and knead for an additional 15 minutes, or until the dough passes the windowpane test. (This will happen after the dough has cleaned the sides and bottom of the bowl)
  • At this point I would recommend covering the bowl with plastic wrap and leaving it to rise overnight in the fridge. If making the buns in one day, cover the bowl with a towel and leave it to rise in a warm environment until doubled in size (~1 hr.)
  • Once the dough has doubled in size (or after taking it out of the fridge after rising overnight), lightly punch it down to remove excess air.
  • Transfer the dough to a clean, lightly floured surface. Divide the dough into 10 equal pieces, and roll each piece tightly into a ball.
  • Roll each dough ball into a circle that is 3" (7.5 cm) in diameter.
  • Transfer the pastries to a parchment lined baking sheet, spacing them a little apart to allow room for spreading.
  • Leave the dough to rise in a warm environment until they puff up a little, about 30 minutes.
  • In the meantime, make the cheesecake filling.

Cheesecake Filling

  • In a small bowl, beat together the cream cheese and sugar until the mixture is smooth.
  • In a small bowl, whisk the egg.
  • Add 2 tbsp. of the whisked egg to the cheesecake filling, along with the vanilla. Beat until combined.
  • Make an egg wash with the remaining whisked egg by whisking in 1 tbsp. of milk. Set aside.
  • Once the pastries have doubled in size, preheat the oven to 350°F / 175°C.
  • Once the dough has puffed up, lightly flour the bottom of a cup or bowl that is slightly smaller than your pastries. Press the cup down onto each of the pastries to form a divot for the cheesecake filling.
  • Place ~1 tbsp. of cheesecake filling in each pastry divot, then, place 1 tbsp. of wild blueberries (1.5 tbsp. if using regular blueberries) on top of the cheesecake.
  • Brush the sides of each of the pastries with the egg wash.
  • Bake for 15-20 minutes, or until the edges of the pastries turn golden brown.
  • Serve and enjoy!

Notes

If you're using fresh or frozen regular blueberries, you will probably want 1.5 tbsp. per bun, for a total of about a cup of blueberries.