Raspberry Cheesecake Sourdough Bread Recipe

Introduction

If you love sourdough bread with a sweet twist, this Raspberry Cheesecake Sourdough Bread is just for you. It combines the tangy flavor of sourdough with creamy cheesecake filling and fresh raspberries for a delightful treat. Perfect as an afternoon snack or a relaxed dessert, this bread offers a soft, pillowy crumb with bursts of fruity sweetness in every bite.

Ingredients

• 625 grams bread flour (about 4 cups)
• 100 grams active sourdough starter (about 1 cup)
• 10 grams salt (about 1 3/4 teaspoons)
• 450 grams water (about 1 1/2 cups)

Inclusions:

• 1/2 cup sliced raspberries (fresh or freeze-dried; avoid frozen as they are too watery)
• 8 oz softened cream cheese
• 2 tbsp granulated sugar
• 1 tsp vanilla extract

Instructions

1. Step 1: In a large mixing bowl, combine the sourdough starter, water, and bread flour. Mix with a wooden spoon until just combined. Let the mixture sit for 1 hour to autolyse.
2. Step 2: Add the salt to the dough and let it rest for another 30 minutes.
3. Step 3: Perform your first stretch and fold or coil fold of the dough. Wet your hands to make this easier. Let rest 30 minutes and repeat the fold. Repeat these folds 3-4 more times until the dough becomes jiggly and smooth.
4. Step 4: Once the dough has doubled in size, mix the cream cheese filling by combining softened cream cheese, sugar, and vanilla extract in a small bowl until smooth. Set aside. Wash and dry raspberries lightly.
5. Step 5: Stretch the dough into a large rectangle. Spread spoonfuls of the cream cheese mixture evenly, leaving some chunks, then distribute raspberries over it.
6. Step 6: Fold one-third of the dough over the filling, add more cream cheese and raspberries, then fold the other third over, like an envelope. Add more cream cheese and raspberries on top.
7. Step 7: Roll the dough up carefully, pinching the ends to seal in the filling. Shape it into a tight ball by pulling the dough toward you and turning it 90 degrees.
8. Step 8: Place the dough seam-side down into a well-floured banneton basket or a bowl lined with a heavily floured towel. Cover with plastic wrap and refrigerate for at least 12 hours, up to 24 hours.
9. Step 9: When ready to bake, preheat your oven to 450°F (230°C) with a Dutch oven inside. Remove the dough from the fridge and let it sit at room temperature for about 1 hour.
10. Step 10: Carefully transfer the dough onto parchment paper, smooth side up. Score the top of the dough with a sharp knife or scoring tool.
11. Step 11: Place the dough on the parchment paper into the hot Dutch oven. Cover with the lid and bake for 35 minutes. Remove the lid and bake another 15-20 minutes until golden and cooked through.
12. Step 12: Remove the bread from the oven and cool completely on a rack before slicing.

Tips & Variations

• Don’t stretch the dough too thin during shaping to prevent tearing.
• Avoid overfilling with cream cheese and raspberries to keep the dough balanced and manageable.
• Use parchment paper in the Dutch oven to catch any filling that might leak during baking.
• Dry raspberries well before adding to prevent excess moisture that can affect the dough texture.
• Try adding other inclusions like white, milk, or semi-sweet chocolate chips or sugared lemon zest for a different flavor twist.

Storage

Store this bread in a bread bag or plastic bag at room temperature to keep it fresh for 2-3 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat slices gently in a toaster or oven to enjoy the creamy filling and raspberry bursts at their best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Frozen raspberries are not recommended because they release too much liquid, which can make the dough wetter and affect texture. Fresh or freeze-dried raspberries work best.

Do I have to refrigerate the dough overnight?

Yes, refrigerating the dough for at least 12 hours helps develop flavor and structure. It’s an essential step for great sourdough results and easier handling of the dough with the fillings.

Raspberry Cheesecake Sourdough Bread Recipe

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★★★★★

4.7 from 113 reviews

• Author: anna
• Total Time: 1 day 45 minutes (including cold proofing and resting)
• Yield: 20 servings 1x

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Description

This Raspberry Cheesecake Sourdough Bread is a delightful twist on traditional sourdough, incorporating a creamy cheesecake filling and fresh raspberries throughout the soft, pillowy crumb. Perfect as a sweet snack or laid-back dessert, it balances the tangy sourdough flavor with the sweetness of cream cheese and berries, creating a unique artisan bread experience.

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Ingredients

Scale 1x2x3x

Main Dough Ingredients

• 625 grams bread flour (about 4 cups)
• 100 grams active sourdough starter (about 1 cup)
• 10 grams salt (about 1 3/4 teaspoons)
• 450 grams water (about 1 1/2 cups)

Inclusions

• 1/2 cup sliced raspberries (fresh or freeze-dried; not recommended frozen)
• 8 oz softened cream cheese
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

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Instructions

1. Mix Ingredients and Autolyse: In a large mixing bowl, combine the sourdough starter, water, and bread flour using a wooden or dough spoon. Mix until ingredients are combined; the mixture will be sticky and dense. Let the dough rest for 1 hour (autolyse stage).
2. Add Salt and Rest: After autolyse, add the salt to the dough and mix well. Let the dough rest for an additional 30 minutes.
3. Perform Stretch and Fold or Coil Fold: With wet hands, perform the first stretch and fold or coil fold: pull one corner of the dough upward and fold it over the dough, then rotate the bowl and repeat 4 times (or do coil fold 4 times as described). Let the dough rest 30 minutes, then repeat the fold. Complete 3 to 6 total folds with 30-minute rests in between, noting the dough becomes jiggly and has changed texture.
4. Bulk Fermentation and Doubling: Allow the dough to rise until it doubles in size. This may happen over several hours at room temperature.
5. Prepare Cheesecake Filling: In a small bowl, mix softened cream cheese, granulated sugar, and vanilla extract together until smooth and well combined. Set aside. Lightly dry and slice the raspberries.
6. Shape the Dough with Inclusions: Stretch the dough into a large rectangle. Evenly distribute small spoonfuls of the cream cheese filling across the dough, slightly pressing them in but leaving some chunks. Sprinkle raspberries evenly over the filling. Fold one third of the dough over, add more cream cheese and raspberries, then fold the other third over (envelope fold). Spread more cream cheese and raspberries on top, then carefully roll the dough into a log, pinching ends to seal inclusions inside.
7. Final Shaping and Proofing: Shape the rolled dough into a round boule by pulling the dough toward you and rotating 90 degrees repeatedly. Place the shaped dough smooth side down into a heavily floured banneton proofing basket or a bowl lined with heavily floured towel (preferably wheat flour). Cover with plastic wrap secured with a rubber band.
8. Cold Proof: Refrigerate the dough for 12 to 24 hours to develop flavor and ferment slowly.
9. Preheat Oven and Dutch Oven: When ready to bake, take the dough out of the fridge and let it rest at room temperature for about 1 hour. Meanwhile, preheat the oven to 450°F (230°C) and place a Dutch oven inside to heat with the oven.
10. Score and Bake: Remove dough gently from proofing basket and place it on parchment paper with smooth side up. Score the dough with a sharp knife or lame to allow expansion during baking. Carefully transfer the dough with parchment paper into the hot Dutch oven. Cover with lid and bake for 35 minutes. Remove lid and bake an additional 15-20 minutes until crust is golden and well baked.
11. Cool and Store: Remove bread from oven and let cool completely on a wire rack before slicing. Store cooled bread in a bread bag or plastic to maintain freshness.

Notes

• Do not stretch the dough too thin during shaping to avoid tearing and leakage of fillings.
• Balance the amount of inclusions (cream cheese and raspberries) to prevent too much moisture or dough weakening.
• Use parchment paper inside the Dutch oven to prevent sticking and catch any filling leakage.
• Dry raspberries thoroughly to avoid adding excess moisture to the dough.
• This bread benefits from long, slow fermentation in the fridge for best flavor and texture.
• Alternative inclusions such as various chocolate chips or sugared lemon zest can be used with raspberries.

• Prep Time: 1 hour 10 minutes
• Cook Time: 35 minutes
• Category: Bread
• Method: Baking
• Cuisine: American, French

Keywords: artisan bread, dutch oven bread, dutch oven sourdough bread, sourdough, sourdough boule, sourdough bread, sourdough recipe, raspberry cheesecake bread, sweet sourdough