Raspberry Cheesecake Sourdough Bread

why make this recipe

Raspberry Cheesecake Sourdough Bread is a delightful blend of tangy sourdough, creamy cheesecake, and sweet raspberries. This recipe stands out because it combines the satisfying texture of homemade bread with the rich flavors of cheesecake. It is perfect for breakfast, a snack, or even a special dessert. Whether you’re a sourdough enthusiast or new to baking, this recipe is both fun and rewarding.

how to make Raspberry Cheesecake Sourdough Bread

Ingredients:

• 625 grams bread flour (about 4 cups)
• 100 grams active sourdough starter (about 1 cup)
• 10 grams salt (about 1 ¾ teaspoon)
• 450 grams water (about 1 ½ cup)
• ½ cup sliced raspberries (use freeze-dried for best results)
• 8 oz softened cream cheese
• 2 tbsp granulated sugar
• 1 tsp vanilla extract

Directions:

1. Prepare to knead the dough and let it rest for a total of 12 hours, with a minimum of 3 hours at room temperature.
2. Combine sourdough starter, water, and flour in a large mixing bowl with a wooden spoon until mixed.
3. Let the mixture sit for 1 hour (autolyse stage).
4. Add salt and let sit for another 30 minutes.
5. Perform the first stretch and fold or coil fold.
6. Let rest for another 30 minutes and repeat the fold.
7. Continue stretching and folding 3-4 more times until dough is jiggly and has doubled in size.
8. Prepare the cream cheese filling by mixing softened cream cheese, sugar, and vanilla in a small bowl.
9. Prepare raspberries by washing and lightly drying them.
10. Stretch the dough into a rectangle and evenly distribute the cream cheese mixture and raspberries.
11. Fold the dough like an envelope, adding more cream cheese and raspberries as needed.
12. Roll the dough tightly and shape it into a ball.
13. Place the dough in a floured banneton proofing basket or lined bowl, cover with plastic wrap, and refrigerate for at least 12 hours.
14. Remove dough from the fridge, let it sit for about an hour, and preheat oven to 450°F (230°C).
15. Carefully flip the dough onto parchment paper, score the top, and place it in a preheated Dutch oven.
16. Bake the dough for 35 minutes, uncovering after 20 minutes to finish baking.
17. Let cool on a rack before slicing.
18. Store in a bread bag or plastic bag.

how to serve Raspberry Cheesecake Sourdough Bread

This bread is lovely on its own, but you can also serve it with a dollop of whipped cream or a drizzle of honey for extra sweetness. It pairs well with coffee or tea, making it a great addition to brunch or afternoon tea.

how to store Raspberry Cheesecake Sourdough Bread

To keep your Raspberry Cheesecake Sourdough Bread fresh, store it in a bread bag or a plastic bag at room temperature. It is best enjoyed within a few days, but you can also freeze it for longer storage. Wrap it tightly in plastic wrap or aluminum foil before placing it in the freezer.

tips to make Raspberry Cheesecake Sourdough Bread

• For the best flavor, let the dough ferment longer if possible.
• Use freeze-dried raspberries for enhanced flavor and to prevent excess moisture.
• When shaping the dough, be gentle to maintain the air pockets in the bread.
• If the dough is too sticky, lightly flour your hands and work surface.

variation (if any)

Feel free to experiment with other fruits, such as blueberries or strawberries, to make different flavors of this bread. You can also add a sprinkle of cinnamon or lemon zest to the cream cheese filling for an extra twist.

FAQs

Q1: Can I use a store-bought sourdough starter?
Yes, a store-bought sourdough starter can work well for this recipe. Just ensure it is active and bubbly before using.

Q2: How can I tell if my bread is done baking?
To check if your bread is done, tap the bottom; it should sound hollow. You can also use a food thermometer to check that the internal temperature is around 200°F (93°C).

Q3: Can I make this bread without a Dutch oven?
Yes, you can bake this bread on a baking stone or a baking sheet. Just be mindful of the baking time, as it may vary without the Dutch oven’s steam. Use a pan with water placed in the oven to create steam for a better crust.

Raspberry Cheesecake Sourdough Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

A delightful blend of tangy sourdough, creamy cheesecake, and sweet raspberries, perfect for breakfast, snacks, or dessert.

• Total Time: 755 minutes
• Yield: 1 loaf 1x

Ingredients

Scale 1x2x3x

• 625 grams bread flour (about 4 cups)
• 100 grams active sourdough starter (about 1 cup)
• 10 grams salt (about 1 ¾ teaspoon)
• 450 grams water (about 1 ½ cup)
• ½ cup sliced raspberries (preferably freeze-dried)
• 8 oz softened cream cheese
• 2 tbsp granulated sugar
• 1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare to knead the dough and let it rest for a total of 12 hours, with a minimum of 3 hours at room temperature.
2. In a large mixing bowl, combine sourdough starter, water, and flour until mixed.
3. Let the mixture sit for 1 hour (autolyse stage).
4. Add salt and let sit for another 30 minutes.
5. Perform the first stretch and fold.
6. Let rest for another 30 minutes and repeat the fold.
7. Continue stretching and folding 3-4 more times until the dough is jiggly and has doubled in size.
8. Prepare the cream cheese filling by mixing softened cream cheese, sugar, and vanilla in a small bowl.
9. Prepare raspberries by washing and lightly drying them.
10. Stretch the dough into a rectangle and evenly distribute the cream cheese mixture and raspberries.
11. Fold the dough like an envelope, adding more cream cheese and raspberries as needed.
12. Roll the dough tightly and shape it into a ball.
13. Place the dough in a floured banneton proofing basket or lined bowl, cover, and refrigerate for at least 12 hours.
14. Remove dough from the fridge, let sit for an hour, and preheat oven to 450°F (230°C).
15. Carefully flip the dough onto parchment paper, score the top, and place it in a preheated Dutch oven.
16. Bake for 35 minutes, uncovering after 20 minutes.
17. Let cool on a rack before slicing.

Notes

Serve with whipped cream or honey, and it pairs well with coffee or tea. Store in a bread bag or plastic bag at room temperature or freeze for longer storage.

• Author: nevaeh-hall
• Prep Time: 720 minutes
• Cook Time: 35 minutes
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 7g
• Sodium: 250mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 57g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 30mg