A delightful treat combining the richness of cream cheese with fresh blueberries, enveloped in a soft dough and topped with a crumbly mixture. This delicious blueberry cheesecake danish includes an easy method to prepare, ensuring a delightful pastry for any occasion.
1: In a mixing bowl, add warm milk, instant yeast, sugar, yogurt, and crack in the egg. Whisk for 1 minute until well combined.
2: Add in the flour and knead the dough with a stand mixer on low speed for 4-5 minutes until combined and a sticky dough forms. Slowly add in the softened butter cubes and knead for an additional 4-5 minutes until a dough forms.
3: Grease your hands with oil, add the dough to a clean, oiled bowl, cover, and let it rise for 1 hour.
4: In a mixing bowl, add cream cheese, egg, sugar, cornstarch, vanilla bean paste, and lemon juice. Mix with a hand blender until smooth and creamy.
5: In another bowl, mix sugar, all-purpose flour, cornstarch, and ground cinnamon with melted butter until combined for the crumb topping.
6: Crack an egg and add 2 tbsp milk in a bowl, whisk until combined for the egg wash.
7: Preheat the oven to 375°F. Once the dough has doubled in size, divide it into 8-10 equal-sized balls, greasing your hands with oil.
8: Flatten each dough ball from the center, brush with egg wash, fill with 2 tbsp cream cheese filling, top with crumb topping, and add blueberries.
9: Bake for 18-20 minutes, flipping sides halfway through.
10: Mix powdered sugar with milk to make icing sugar, then drizzle it on top after the pastries have cooled.
