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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.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 7 hours 30 minutes
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.