Raspberry Cheesecake Sourdough Bread – A Dreamy Fusion of Tang and Sweetness

If you thought sourdough was just for savory loaves, it’s time to rethink bread baking magic. Raspberry Cheesecake Sourdough Bread combines the classic tang of sourdough with the creamy indulgence of cheesecake and the burst of fresh raspberries. This loaf is part artisan bread, part dessert, and entirely irresistible. Imagine cutting through a crusty golden loaf only to find ribbons of cream cheese and vibrant raspberry streaks inside — a perfect balance of texture and flavor that will make any brunch or afternoon tea unforgettable.

The Magic Behind the Fusion

Sourdough bread, known for its rustic crust and airy interior, might not be the first thing you associate with sweetness. But when you blend it with a touch of cream cheese filling and juicy raspberries, the result is spectacular. The sourdough’s natural acidity pairs beautifully with the tart-sweet fruit, while the cheesecake layer adds a luscious creaminess that elevates every bite.

This bread is also a wonderful way to use your sourdough starter creatively. Instead of another plain boule, you’ll create something that feels like a bakery indulgence but made right at home.

🍇 Ingredients

For the Dough:

• 1 cup (240g) active sourdough starter (100% hydration)
• 3 cups (375g) bread flour
• 1 cup (240ml) warm milk (or water)
• 2 tbsp (25g) granulated sugar
• 1 ½ tsp (9g) salt
• 1 tbsp (14g) unsalted butter, softened

For the Cheesecake Filling:

• 6 oz (170g) cream cheese, softened
• 2 tbsp (25g) granulated sugar
• 1 tsp vanilla extract

For the Raspberry Swirl:

• 1 cup (120g) fresh or frozen raspberries
• 1 tbsp sugar
• 1 tsp cornstarch (optional, for thickening)

🧑‍🍳 Instructions

1. Feed Your Starter:
   Make sure your sourdough starter is bubbly and active. This is key for a good rise.
2. Mix the Dough:
   In a large mixing bowl, combine starter, warm milk, and sugar. Stir until dissolved. Add bread flour and salt. Mix until a sticky dough forms. Let rest for 30 minutes (autolyse stage).
3. Knead and Strengthen:
   Add softened butter, then knead until smooth and elastic — about 8–10 minutes by hand or 5 minutes with a mixer.
4. Bulk Fermentation:
   Cover and let the dough rise for 4–5 hours at room temperature, performing stretch-and-folds every 30–45 minutes for the first two hours. It should become puffy but not doubled.
5. Prepare Cheesecake Filling:
   Beat cream cheese, sugar, and vanilla until creamy. Set aside in the fridge.
6. Prepare Raspberry Swirl:
   In a small saucepan, cook raspberries with sugar until slightly thickened (add cornstarch if using). Cool completely.
7. Shape the Dough:
   On a lightly floured surface, gently stretch dough into a rectangle. Spread the cream cheese mixture, then spoon the raspberry mixture over it. Fold the dough over carefully, tucking in the filling to prevent leaks.
8. Final Proof:
   Shape into a boule or batard, place in a floured proofing basket, and cover. Let rise 8–12 hours in the refrigerator (cold ferment).
9. Preheat and Bake:
   Preheat oven to 450°F (230°C) with a Dutch oven inside. Score the dough and bake covered for 25 minutes, then uncovered for another 20 minutes until golden brown.
10. Cool Completely:
    Let the loaf cool on a wire rack before slicing. The filling will firm up as it cools.

Raspberry Cheesecake Sourdough Bread

A soft, tangy sourdough loaf swirled with creamy cheesecake filling and juicy raspberries — a perfect fusion of rustic bread and sweet indulgence.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 7 hours hrs 30 minutes mins

Servings: 10 slices

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 240

Ingredients Equipment Method Notes

Ingredients

  

Sourdough Dough

• 3 cups bread flour
• 1 cup active sourdough starter
• 1 cup warm milk
• 2 tbsp granulated sugar
• 1.5 tsp salt
• 1 tbsp unsalted butter softened

Cheesecake Filling

• 6 oz cream cheese softened
• 2 tbsp granulated sugar
• 1 tsp vanilla extract

Raspberry Swirl

• 1 cup raspberries fresh or frozen
• 1 tbsp sugar
• 1 tsp cornstarch optional

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Feed and activate sourdough starter until bubbly.
2. Mix starter, warm milk, and sugar. Add flour and salt; mix until a sticky dough forms.
3. Add butter and knead until smooth and elastic.
4. Cover and bulk ferment 4–5 hours, stretching and folding periodically.
5. Mix cream cheese, sugar, and vanilla for the filling; chill.
6. Cook raspberries and sugar until thickened; cool completely.
7. Roll dough into a rectangle, spread filling and raspberry mixture, then fold and shape.
8. Proof overnight in refrigerator.
9. Bake at 450°F (230°C) for 45 minutes, covered for first 25 minutes.
10. Cool completely before slicing.

Notes

Best enjoyed the next day when flavors meld. Store at room temperature for 2 days or refrigerate up to 5 days.

🌸 Tips for Success

• Use Cold Filling: Keep your cream cheese mixture cold when spreading to prevent it from melting into the dough.
• Don’t Overfill: Too much raspberry or cheesecake mixture can cause tearing — moderation gives the perfect swirl.
• Freeze for Later: This bread freezes beautifully. Slice and wrap individually for quick breakfasts or desserts.
• Starter Activity Matters: A sluggish starter will result in a dense loaf. Feed it 6–8 hours before baking day.

🍯 Serving Suggestions

• Toasted with Butter: A light toast brings the cream cheese and raspberries to life.
• Breakfast Treat: Pair with a latte or cappuccino for a luxurious morning.
• Dessert Upgrade: Serve with whipped cream or vanilla ice cream for a show-stopping finale.
• Gift Idea: Wrap it in parchment and twine — it makes a stunning homemade gift during the holidays.

🌍 Fun Fact

Sweet sourdough variations aren’t new! Ancient bakers used naturally fermented doughs with honey and fruits long before commercial yeast existed. This Raspberry Cheesecake Sourdough Bread is simply a modern revival of that timeless concept — blending fermentation tradition with modern flavor trends.

🧠 Variations

• Blueberry Cheesecake Sourdough: Swap raspberries for blueberries for a milder sweetness.
• Chocolate Chip Cheesecake Loaf: Add mini chocolate chips to the cream cheese filling.
• Lemon Raspberry Twist: Add lemon zest to the filling for a citrusy note.
• Swirl Buns Version: Roll out the dough and cut into buns instead of one loaf — perfect for brunch parties!

💡 Why You’ll Love It

This bread isn’t just food — it’s an experience. It bridges rustic comfort and indulgent dessert, offering something unique whether you’re a seasoned sourdough baker or just beginning your fermentation journey. Every slice reveals pockets of tangy cheesecake and bright raspberry bursts, framed by the crisp sourdough crust. It’s art you can eat.