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Raspberry Cheesecake Sourdough Bread: A Decadent Twist on Classic Sourdough

Raspberry Cheesecake Sourdough Bread
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The first time I made this, I wasn’t sure if it was bread or dessert—but one bite, and I didn’t care. Tart raspberries, creamy cheesecake swirls, and the comforting tang of sourdough come together in a loaf that’s both unique and irresistible. It’s love at first slice and perfect with a cup of tea or coffee.

Ingredients

For the Dough:

  • 1 cup active sourdough starter

  • 3 cups bread flour

  • 1 cup water

  • 1 1/2 teaspoons salt

  • 1 tablespoon honey (optional)

For the Filling:

  • 1/2 cup cream cheese, softened

  • 2 tablespoons sugar

  • 1/2 teaspoon vanilla extract

  • 1/2 cup fresh or frozen raspberries (not thawed if frozen)

Instructions

  1. In a large bowl, mix starter, flour, water, salt, and honey to form a shaggy dough.

  2. Let rest for 30 minutes, then perform 3–4 stretch and folds every 30 minutes.

  3. Mix cream cheese, sugar, and vanilla in a small bowl until smooth.

  4. During the final stretch, gently fold in raspberries and dollops of the cheesecake mixture.

  5. Shape into a loaf and place in a floured proofing basket.

  6. Refrigerate overnight (8–12 hours) for a slow ferment.

  7. The next day, preheat your oven and Dutch oven to 475°F (245°C).

  8. Score the dough and bake covered for 20 minutes, then uncovered for another 20–25 minutes.

  9. Let cool completely to allow the filling to set.

Notes

  • Chill cream cheese before mixing in to help keep pockets intact.

  • Line your proofing basket to prevent sticking from the filling.

  • Swirl in a touch of raspberry jam for even more flavor.

Nutrition

Find it online: https://recipes.gernarb.com/raspberry-cheesecake-sourdough-bread-a-decadent-twist-on-classic-sourdough/