Raspberry Cheesecake Sourdough Bread – A Sweet Twist on a Tangy Classic
There’s something magical about pulling a golden sourdough loaf from the oven – its crust crackling softly as it cools, the scent filling your kitchen with warmth and comfort. Now imagine taking that beloved sourdough tradition and swirling in the creamy decadence of cheesecake and the bright tartness of raspberries. That’s exactly what Raspberry Cheesecake Sourdough Bread delivers – a cozy, bakery-style treat that tastes like dessert disguised as bread.
The first time I made this loaf, it was on a Sunday morning when the house smelled of coffee and vanilla. My starter was bubbly and strong, the raspberries perfectly ripe. As I folded the creamy filling into the pillowy dough, I knew it was going to be something special. This bread isn’t just beautiful – it’s tender, fragrant, and wonderfully indulgent without being overly sweet.
Perfect for brunches, afternoon coffee breaks, or even a fancy breakfast toast, this recipe combines the tang of fermented dough with the lush flavor of cheesecake filling. Let’s dive into how to make this show-stopping loaf in your own kitchen.
Ingredients:
- 500 g bread flour
- 100 g active sourdough starter (100 % hydration)
- 325 ml water (room temperature)
- 10 g salt
- 150 g fresh or frozen raspberries
- 100 g cream cheese (softened)
- 40 g granulated sugar
- 1 tsp vanilla extract
- 1 tbsp honey
- Optional: 1 tsp lemon zest for extra brightness
- Extra flour for shaping and dusting
Instructions:
- Feed your starter. Make sure your sourdough starter is bubbly and active – feed it 4–6 hours before baking. You’ll know it’s ready when it doubles in size and passes the float test.
- Mix the dough. In a large mixing bowl, combine flour and water. Mix until a shaggy dough forms. Cover and let rest for 30 minutes (autolyse).
- Add starter and salt. Incorporate the starter and salt into the dough. Use the stretch-and-fold method until evenly distributed. The dough will be sticky – that’s perfect for good structure later.
- Bulk fermentation. Cover and let the dough rest at room temperature for 4–6 hours, performing three stretch-and-folds every 30–45 minutes. You’ll see it become smoother and more elastic over time.
- Prepare cheesecake filling. In a small bowl, combine softened cream cheese, sugar, vanilla, and honey. Mix until smooth and creamy. Set aside in the fridge.
- Add raspberries and filling. After the final fold, gently spread the dough into a rectangle on a lightly floured surface. Spread the cheesecake mixture thinly over it, then scatter raspberries evenly. Carefully roll the dough into a log and tuck the ends under.
- Shape and proof. Shape the loaf gently into a round or oval. Place seam-side up in a floured banneton or bowl. Cover and refrigerate overnight (8–12 hours).
- Preheat oven and bake. Preheat oven with Dutch oven inside to 475 °F (245 °C). Turn the dough onto parchment, score the top, and carefully place into the hot pot. Bake 25 minutes covered, then 20 minutes uncovered until deep golden.
- Cool completely. Let the loaf cool at least 1 hour before slicing to avoid gummy texture and let the filling set.
- Slice and serve. Enjoy thick slices toasted with butter or served warm with extra raspberries.
Raspberry Cheesecake Sourdough Bread
Ingredients
Equipment
Method
- Feed starter 4–6 hours before baking until bubbly and doubled.
- Mix flour and water, rest 30 min (autolyse).
- Add starter and salt, perform stretch-and-folds.
- Bulk ferment 4–6 h with folds every 45 min.
- Prepare cheesecake filling and chill.
- Fold filling and raspberries into dough gently.
- Shape loaf, cold proof overnight.
- Bake 25 min covered + 20 min uncovered at 475 °F.
- Cool completely before slicing.
Notes
Tips & Tricks
- If your raspberries are very juicy, freeze them briefly before folding – this prevents streaking and makes shaping easier.
- For a stronger tang, extend your bulk fermentation slightly or use starter at its peak.
- Don’t overfill the dough – a thin, even cheesecake layer works best.
Variations
- Blueberry Cheesecake Sourdough: Swap raspberries for blueberries and add a hint of lemon zest.
- Chocolate Swirl: Add mini chocolate chips to the cream cheese layer.
- Savory Spin: Replace sugar and berries with herbs and goat cheese for a tangy artisan loaf.
Serving Suggestions
- Slice and toast lightly, then top with butter or a drizzle of honey.
- Serve as a dessert with whipped cream or vanilla ice cream.
- Perfect addition to brunch boards with fruit, nuts, and jam.
Storage Information
- Keep at room temperature for 1–2 days in an airtight container.
- Refrigerate up to 5 days due to the cream cheese content.
- Freeze slices individually – toast straight from the freezer for a fresh-baked taste.
FAQ
Can I use frozen raspberries?
Yes! No need to thaw – just fold them in gently to keep the dough from turning pink.
What if I don’t have a Dutch oven?
Bake on a preheated baking stone with a pan of hot water in the oven to create steam.
Can I make this gluten-free?
Use a gluten-free sourdough starter and bread flour blend, though texture may differ slightly.
History / Fun Facts
Cheesecake and sourdough both trace their roots to ancient times – the Greeks made early forms of cheesecake, while Egyptians are credited with the first sourdough loaves over 4,000 years ago. Combining the two traditions into one modern bake brings together the best of both worlds: old-world fermentation and creamy indulgence.
There’s a simple joy in slicing into this bread – seeing the marbled pockets of raspberry and cream nestled in the soft crumb. It’s comfort, nostalgia, and creativity baked into one loaf.
