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Raspberry Cheesecake Sourdough Bread

A luscious artisan loaf blending tangy sourdough with creamy cheesecake swirls and bursts of raspberry.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American, Artisan
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 500 g bread flour
  • 100 g active sourdough starter 100% hydration
  • 325 ml water room temperature
  • 10 g salt
Filling
  • 100 g cream cheese softened
  • 40 g granulated sugar
  • 1 tsp vanilla extract
  • 1 tbsp honey
  • 150 g raspberries fresh or frozen

Equipment

  • Mixing bowls
  • Dutch oven
  • Bench scraper
  • Wire rack

Method
 

  1. Feed starter 4–6 hours before baking until bubbly and doubled.
  2. Mix flour and water, rest 30 min (autolyse).
  3. Add starter and salt, perform stretch-and-folds.
  4. Bulk ferment 4–6 h with folds every 45 min.
  5. Prepare cheesecake filling and chill.
  6. Fold filling and raspberries into dough gently.
  7. Shape loaf, cold proof overnight.
  8. Bake 25 min covered + 20 min uncovered at 475 °F.
  9. Cool completely before slicing.

Notes

Freeze slices individually for easy serving.