Blueberry Cheesecake Rolls:

Equipment: Squared pan sized 15cm (l) x15cm (w) x7.5cm (h)- Lined with parchment paper.

Recipe: 4 Extra-large rolls

Enriched Yeasted Dough (About 800g):

Sweet Cheese Filling:

For the blueberry compote:

Preparation instructions:

For the dough:

1. Into the bowl of a standing mixer fitted with the dough hook attachment, add the flour, yeasts, sugar and salt and whisk together to combine.
2. Add in the milk, eggs, vanilla and glucose syrup.
3. Start kneading on the lowest setting, until a dough starts coming together.
4. Gradually add the butter cubes, allowing a batch to be fully incorporated before adding the next batch of butter.
5. Once all the butter is added, knead in low-medium speed for 10 minutes. After 10 minutes, using a silicone spatula, scrape the dough around the sides and bottom of the bowl, and keep kneaded on the same speed for 5 minutes.
6. The dough should be smooth, elastic, soft to the touch, shiny and barely sticky at all. It should pass the window pane test. Divide the dough into two parts, 400g each. Cover each part with plastic wrap and refrigerate for at least 6 hours, or preferably, overnight (up to 48h). This step is very important before moving forward.

Blueberry topping:

1. In a small saucepan, combine the blueberries, sugar and cornstarch and cook on medium heat until the sugar dissolves completely and the mixture is lightly boiling and thickened.
2. Over low heat, add the lemon juice and stir well to combine.
3. Turn off the heat, transfer to a clean bowl, and let the mixture cool down to room temperature before using.

Cheese Filling:

1. In a large mixing bowl, thoroughly mix the cheeses, sugar and vanilla paste. Add the egg and mix until fully uniform.
2. Sift the dry ingredients over the cheese mixture: flour, cornstarch and vanilla pudding, and mix until smooth and without lumps. The mixture should be stable and slightly pasty. Refrigerate until use.

Assembly and baking:

1. Roll each dough to a rectangle sized 38(l) x 24cm (w), with the wider side facing you.
2. Evenly spread the entire amount of cheese filling, all over the first dough.
3. Cover the filling with the second rolled dough. Make sure that it fully covers the filling.
4. Using a pizza cutter, cut 6cm wide strips, and roll them from the bottom towards the top.
5. Arrange the rolls inside the prepared cake pan. Cover and proof for 30 minutes at room temperature. After that, cover the pan with a large piece of aluminum foil.
6. Bake in a pre-heated oven set to 170C (fan mode off), with a baking rack placed in the lowest shelf inside the oven, for 60-70 minutes (mine took 70 minutes to fully bake).
7. Take the pan out of the oven and let it cool down for 20 minutes on a cooling rack before unmolding and serving.

Notes:

1. Originally, covering the pan with aluminum foil was intended to protect the blueberries from burning and to prevent blueberry dough from losing its color, however it didn’t really do anything to avoid the browning of the sides of the dough, which was directly exposed to the heat of the pan.
   The aluminum foil actually kept the steam inside the pan, which caused the pastry to dramatically rise and kept them very soft (and therefore required a longer baking time).
2. You may use any other pan you have at home, as this is a very large amount of dough (large loaf pan and large round spring form pan). Although I’ve chosen to make a very tall cake, if you cut your rolls shorter, 3cm instead of 6 cm, you can also shorten the baking time.