Description
This Raspberry Cheesecake Sourdough Bread combines the tangy depth of sourdough with a creamy, sweet cheesecake filling and fresh raspberries, baked to a golden crusty perfection. Ideal for breakfast or a sweet snack, this loaf offers a delightful balance of flavors and textures with a crunchy crust, soft crumb, and rich creamy pockets inside.
Ingredients
Scale
Dry Ingredients
- 625 grams bread flour (about 4 cups)
- 10 grams salt (about 1 3/4 teaspoon)
- 2 tbsp granulated sugar
Wet Ingredients
- 100 grams active sourdough starter (about 1 cup)
- 450 grams water (about 1 1/2 cup)
- 1 tsp vanilla extract
- 8 oz softened cream cheese
Fruit
- 1/2 cup sliced raspberries
Instructions
- Mix Ingredients: Combine sourdough starter, water, and bread flour in a large mixing bowl. Mix with a wooden spoon until thoroughly combined.
- Autolyse: Let the dough sit for one hour to hydrate the flour and start gluten development.
- Add Salt: Incorporate the salt into the dough and let it rest for an additional 30 minutes.
- Stretch and Fold: Perform the first stretch and fold or coil fold of the dough. Repeat this folding every 30 minutes for 3 to 4 times until the dough has doubled in size, strengthening gluten structure.
- Shape and Rest: Shape the dough and prepare it for cold fermentation. Place it in the refrigerator and let it rest for at least 12 hours to develop flavor.
- Prepare Cheesecake Filling: In a small bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Incorporate Filling and Raspberries: Stretch the rested dough into a rectangle. Evenly spread the cream cheese mixture over the dough, then sprinkle the sliced raspberries on top.
- Fold and Shape: Fold the dough into an envelope shape, roll it up tightly, and then shape it into a ball for proofing.
- Proof Dough: Place the shaped dough into a banneton basket. Cover and refrigerate for another 12 to 24 hours to proof and enhance flavor.
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit with a Dutch oven inside to mimic steam baking, which promotes crust formation.
- Score and Bake: Carefully flip the dough onto parchment paper, score the top to allow expansion, and transfer it into the hot Dutch oven.
- Bake: Bake for a total of 35 minutes. After 20 minutes, remove the Dutch oven lid to allow the crust to brown and crisp up during the final 15 to 20 minutes.
- Cool and Serve: Remove the bread from the oven and transfer to a cooling rack. Allow it to cool completely before slicing to set the crumb and filling. Enjoy your raspberry cheesecake sourdough bread!
Notes
- Using a Dutch oven simulates steam baking which is crucial for a crisp crust on sourdough bread.
- Ensure the cream cheese is softened to room temperature for easy mixing and spreading.
- The cold fermentation process improves flavor and crust texture, but if short on time, proof at room temperature for 4–6 hours instead.
- Slicing cold raspberries helps distribute them evenly without excessive bleeding into the dough.
- Allow the bread to cool completely before slicing to avoid a gummy texture inside.
- Use a sharp blade to score the dough to control oven spring and for an attractive finish.
