Sourdough Raspberry Cheesecake Bread

If you’ve ever wondered how cheesecake and sourdough could work together, I’m here to tell you… it’s absolutely magical. This Sourdough Raspberry Cheesecake Bread is lightly sweet, tender sourdough layered with bright pops of tart raspberry, creamy pockets of cheesecake filling, and buttery graham cracker swirls for that classic cheesecake inspired finish. It’s cozy, unexpected, and the best way to have your bread and dessert at the same time!

Tools You’ll Need:

1. Digital kitchen scale– for weighing out your ingredients (highly recommended for accuracy). This one linked here is great to start with.
2. Measuring cups & spoons- (optional, if you prefer to not use a scale).
3. Bowl or straight edge container for mixing and proofing dough– to mix your dough and make sure your dough is rising properly. You can use a clear square Tupperware for this, I don’t recommend a bowl as it is hard to assess your rise. I’ve linked here the container I like to use.
4. Bench knife (optional)- for shaping loaf. I use this bench knife all the time.
5. Banneton basket (or a medium bowl lined with a lint-free cloth)- to proof dough. I’ve linked a quality banneton and cover here if you’d like to see what I use.
6. Lint-free cloth or plastic wrap– to cover the dough while resting.
7. 5-quart Dutch oven with lid- for baking your loaf. This is an affordable 5-quart Dutch oven that I purchased as my first linked here.
8. Parchment paper or silicone bread sling– To keep bread from sticking to Dutch oven. A reusable bread sling can be really convenient and also helps avoid burning hands on your Dutch oven. I use this set linked here all the time!
9. Sharp knife or lame for scoring– a sharp knife will work for scoring your bread, but I do recommend investing in a lame (razor blade) which will make the process much easier. Here is a great lame to purchase to start out linked here.
10. Digital food thermometer (optional) – to check the temperature of your starter and dough, this ensures a more reliable result. I use this one linked here.
11. Hand Beaters- used to beat the cream cheese so it’s light and fluffy.
12. Bread Knife– for cutting your bread once cooled. I love this bread knife linked here.

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Gather Your Ingredients:

1. Cultured Sourdough Starter- A strong sourdough starter is key to making this bread. It should be recently fed and doubled to use in this recipe. Need help making a starter? Visit my Sourdough Starter Guide to get started!
2. Flour- To make this process simple, my recommendation is to start off using high protein (high-gluten) flour. Why? Because this flour has the highest gluten percentage to best support the ideal structure and high nutrients needed to support a fast active fermentation process. Typically you’ll see a protein percentage on the bag of flour, I recommend using flour between 11-12% protein (gluten).
3. Water- Water hydrates the flour, activating enzymes that break down starches into sugars. These sugars then feed the wild yeast and lactic acid bacteria, creating more fermentation in your bread.
4. Salt- any high quality sea salt is fine to use in your bread. I typically use Redmond Sea Salt, I recommend staying away from iodized salt as it can inhibit yeast and bacteria development.
5. Honey- Adds sweetness and moisture to the dough. You can replace this with white sugar but I find honey works best.
6. Red Yeast Rice Powder (optional)- This is how I achieved the pink color to my dough. It’s a completely natural coloring and so pretty, but entirely optional and not necessary for a delicious loaf. I’ve linked the red yeast rice powder here if you’d like to use it.
7. Freeze-dried Raspberries- I use freeze dried raspberries for that pop of flavor in the bread. I recommend freeze dried over fresh or frozen, as they can release a lot of moisture and create a gummy crumb.
8. Cream Cheese- Ready for pockets of goodness? Use full-fat cream cheese (never the spread).
9. Powdered Sugar- this sweetens the cream cheese filling for that cheesecake affect. You can use granulated if you’re in a pinch.
10. Graham Crackers- crushed graham crackers add crunch and texture to this bread for the ultimate finish. I used my Sourdough Graham Crackers that are so easy and delicious to mix up. You can also use any store brand you’d like.

Instructions

Step 1: Feed Your Starter Night Before Baking

Baker’s Schedule: 8:00 PM

To ensure a bubbly and active starter, feed your starter the night before baking.

Use a 1:5:5 ratio to feed your starter (this means one part mature mother starter, five times the water, five times the flour).

Mix flour and water in a jar with a spatula, cover loosely with lid, and mark the volume of the starter in your jar with a rubber band or piece of tape and marker. Let starter sit at room temperature (70-75 degrees) overnight until bubbly and doubled in size.

Step 2: Make the Dough

Baker’s Schedule: Day 1- 8:00 AM

In a large bowl or as I prefer a clear straight edge container, mix the active starter, water, honey, and red rice yeast powder if you’re using it until the ingredients are combined.

Add the salt and flour to the starter mixture. Stir and knead with your hand until all ingredients are combined into a shaggy dough. Cover with a damp towel or plastic and let it rest for 30 minutes at room temperature (70-77 degrees).

Step 3: Strengthen the Dough (Stretch & Folds)

Once the 30 minute rest has finished, add the freeze-dried raspberries to the bowl with your dough.

Next, you’ll begin your stretch and folds. This helps build structure in your dough, strengthen gluten bonds, and incorporate your inclusions.

Starting at the edge of the dough with lightly wet hands, gently lift one edge of the dough, stretch it up, and fold it over the center. Rotate the bowl or container 90 degrees and repeat with the next side. Do this for all four sides of the dough to form a ball.

Cover the dough and let it rest for 30 minutes. Repeat this stretch-and-fold process two more times at 30-minute intervals for a total of 3 sets. Your dough should go from being rough and clumpy to smooth and silky with the inclusions well distributed.

Note on Temperature: Your dough loves a warmer climate, so aim to keep your dough between 73-78 degrees (you can use your digital thermometer to check the temperature). If you need to warm it up, try putting it in the oven with a light on, near a heater, or even on top of a dryer that’s on to conduct some heat!

Step 4: Bulk Fermentation

Assessing Rise Tip: After your dough is incorporated, try to gently push the dough down to be level in the bowl or container after the stretch and folds. Mark roughly where your dough is hitting on the side of the container with a sharpie or dry erase marker (you can put a piece of tape over if you don’t want to mark your bowl or jar).

After you mark the volume, make another mark above the that where the dough would be if it rose roughly 50 percent. This will be your target for how much you want your dough to rise during bulk fermentation. This dough is very easy to overproof, so I strongly suggest a guide and to shape it right BEFORE it reaches a 50 percent rise.

Cover the dough and allow it to rest in a warm spot until it has reached a 50 percent rise.

Step 5: Prepare the Fillings

Add your graham crackers a bag, and crush them into chunks with a rolling pin. Set aside for later. I love to use my Sourdough Graham Crackers in this recipe, but any will work!

Add your room temperature cream cheese and powdered sugar to a bowl, and whip it with hand beaters until it’s light and creamy. Set aside for later.

Step 6: Shaping the Dough

Flour your work surface well and turn out the dough gently. Pre-shape by gently stretching it into a loose rectangle (about 9×13 inches with the 9 inches being top and bottom).

Add the creamed cream cheese filling in teaspoon sized balls all over the top of the dough. Smaller amounts are best, if the cream cheese is too large you’ll get pockets.

Sprinkle the graham cracker pieces all over the top of the dough.

To shape your loaf, start at the bottom (9-inch edge) and roll the loaf up into a log shape. Next, fold the ends over the center to create a football shape. Pinch all of the seams together and pop any large air bubbles.

Flour your banneton and transfer your loaf seam side up into the floured banneton. Allow the dough to rest in the banneton for 30 minutes on the counter, then gently pinch the sides together to form a seam in the center. This is called stitching and helps the shape of the loaf.

Cover the banneton with a cover or plastic wrap.

Transfer the dough to the refrigerator overnight for continued cold fermentation. This step is important, don’t skip it.

Step 7: Preheat the Oven & Bake

Preheat the oven to 500°F (260°C) convection bake. Place a Dutch oven inside the oven and preheat with Dutch oven inside.

Take the dough out of the fridge. Turn it out onto parchment paper or bread sling dusted with flour. Use a lame or sharp knife to score the top (a single slash works). This cut should be about 1/2 inch deep. This score helps the loaf retain a nice shape while it rises and expands in the oven.

Carefully transfer the dough into the hot Dutch oven (using parchment paper or a bread sling for easy lifting).

Bake bread at 450°F (230°C) for 50 minutes with the lid on. Remove the lid and bake for another 10 minutes to develop a crispy crust. Internal temperature of loaf should read between 200-205 F.

Step 8: Cool Completely Before Slicing

Once baked, remove the bread from the Dutch oven and transfer to a wire rack carefully.

Let it cool completely (at least 1-2 hours) before slicing. Cutting too soon will result in a gummy crumb because the inside is still setting!

Yields 1 loaf

How to Store:

Room Temperature- Store wrapped at room temperature for up to 12 hours (this loaf contains cream cheese and needs to be refrigerated).

Refrigerator- Store bread tightly wrapped in plastic in the refrigerator for up to five days. Reheat slices in the oven or toaster for best texture!

Freezer- Store sliced bread in the freezer in a Ziplock bag with all air removed. For easier separation, put pieces of parchment between the slices before freezing. Allow to thaw to room temperature and toast for best flavor.

FAQ’S

If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my artisan sourdough recipes like my Sourdough Jalapeño Popper Bread!

Sourdough Raspberry Cheesecake Bread

This Sourdough Raspberry Cheesecake Bread is lightly sweet, tender sourdough layered with bright pops of tart raspberry, creamy pockets of cheesecake filling, and buttery graham cracker swirls for that classic cheesecake inspired finish. It's the perfect dessert bread!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr

Fermentation time 12 hours hrs

Servings 12

Equipment

• digital kitchen scale – for weighing out your ingredients (highly recommended for accuracy). This one linked here is great to start with.
• Measuring cups & spoons – (optional, if you prefer to not use a scale).
• Bowl or straight edge container for mixing and proofing dough – to mix your dough and make sure your dough is rising properly. You can use a clear square Tupperware for this, I don't recommend a bowl as it is hard to assess your rise. I've linked here the container I like to use.
• Bench knife (optional) – for shaping loaf. I use this bench knife all the time.
• Banneton basket (or a medium bowl lined with a lint-free cloth) – to proof dough. I've linked a quality banneton and cover here if you'd like to see what I use.
• Lint-free cloth or plastic wrap – to cover the dough while resting.
• 5-quart Dutch oven with lid – for baking your loaf. This is an affordable 5-quart Dutch oven that I purchased as my first linked here.
• Parchment paper or silicone bread sling To keep bread from sticking to Dutch oven.
• Sharp knife or lame for scoring – a sharp knife will work for scoring your bread, but I do recommend investing in a lame (razor blade) which will make the process much easier. Here is a great lame to purchase to start out linked here.
• Digital food thermometer (optional) – to check the temperature of your starter and dough, this ensures a more reliable result. I use this one linked here.
• hand beaters – used to beat the cream cheese so it's light and fluffy.
• Bread knife – for cutting your bread once cooled. I love this bread knife linked here.

Ingredients

  

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Feed the Starter:

• 1 (25g) Tbspn mature sourdough starter
• 3/4 (100g) cups all-purpose flour
• 1/2 (100g) cup water

Dough:

• 1/3 (100g) cup active sourdough starter
• 1 1/2 (350g) cups water
• 2 (30g) tbsp honey
• 2 (10g) tsp red yeast rice powder (optional)
• 4 (500g) cups all-purpose flour
• 1¾ (10g) tsp fine sea salt

Cream Cheese Filling:

• 4 (100g) oz full-fat cream cheese softened
• 2 tbsp powdered sugar

Inclusions:

• 1/3 (30g) cup freeze-dried raspberries
• 1/2 (50g) cup Sourdough Graham Crackers or any grahams you like

Instructions

 

Step 1: Feed Your Starter Night Before Baking

• Baker’s Schedule: 8:00 PM
• To ensure a bubbly and active starter, feed your starter the night before baking.
• Use a 1:5:5 ratio to feed your starter (this means one part mature mother starter, five times the water, five times the flour).
• Mix flour and water in a jar with a spatula, cover loosely with lid, and mark the volume of the starter in your jar with a rubber band or piece of tape and marker. Let starter sit at room temperature (70-75 degrees) overnight until bubbly and doubled in size.

Step 2: Make the Dough

• Baker’s Schedule: Day 1- 8:00 AM
• In a large bowl or as I prefer a clear straight edge container, mix the active starter, water, honey, and red rice yeast powder if you’re using it until the ingredients are combined.
  1/3 (100g) cup active sourdough starter, 1 1/2 (350g) cups water, 2 (30g) tbsp honey, 2 (10g) tsp red yeast rice powder
• Add the salt and flour to the starter mixture. Stir and knead with your hand until all ingredients are combined into a shaggy dough. Cover with a damp towel or plastic and let it rest for 30 minutes at room temperature (70-77 degrees).
  4 (500g) cups all-purpose flour, 1¾ (10g) tsp fine sea salt

Step 3: Strengthen the Dough (Stretch & Folds)

• Once the 30 minute rest has finished, add the freeze-dried raspberries to the bowl with your dough.
  1/3 (30g) cup freeze-dried raspberries
• Next, you’ll begin your stretch and folds. This helps build structure in your dough, strengthen gluten bonds, and incorporate your inclusions.
• Starting at the edge of the dough with lightly wet hands, gently lift one edge of the dough, stretch it up, and fold it over the center. Rotate the bowl or container 90 degrees and repeat with the next side. Do this for all four sides of the dough to form a ball.
• Cover the dough and let it rest for 30 minutes. Repeat this stretch-and-fold process two more times at 30-minute intervals for a total of 3 sets. Your dough should go from being rough and clumpy to smooth and silky with the inclusions well distributed.
• Note on Temperature: Your dough loves a warmer climate, so aim to keep your dough between 73-78 degrees (you can use your digital thermometer to check the temperature). If you need to warm it up, try putting it in the oven with a light on, near a heater, or even on top of a dryer that's on to conduct some heat!

Step 4: Bulk Fermentation

• Assessing Rise Tip: After your dough is incorporated, try to gently push the dough down to be level in the bowl or container after the stretch and folds. Mark roughly where your dough is hitting on the side of the container with a sharpie or dry erase marker (you can put a piece of tape over if you don't want to mark your bowl or jar).
• After you mark the volume, make another mark above the that where the dough would be if it rose roughly 50 percent. This will be your target for how much you want your dough to rise during bulk fermentation. This dough is very easy to overproof, so I strongly suggest a guide and to shape it right BEFORE it reaches a 50 percent rise.
• Cover the dough and allow it to rest in a warm spot until it has reached a 50 percent rise.

Step 5: Prepare the Fillings

• Add your graham crackers a bag, and crush them into chunks with a rolling pin. Set aside for later. I love to use my Sourdough Graham Crackers in this recipe, but any will work!
  1/2 (50g) cup Sourdough Graham Crackers
• Add your room temperature cream cheese and powdered sugar to a bowl, and whip it with hand beaters until it’s light and creamy. Set aside for later.
  4 (100g) oz full-fat cream cheese, 2 tbsp powdered sugar

Step 6: Shaping the Dough

• Flour your work surface well and turn out the dough gently. Pre-shape by gently stretching it into a loose rectangle (about 9×13 inches with the 9 inches being top and bottom).
• Add the creamed cream cheese filling in teaspoon sized balls all over the top of the dough. Smaller amounts are best, if the cream cheese is too large you'll get pockets.
• Sprinkle the graham cracker pieces all over the top of the dough.
• To shape your loaf, start at the bottom (9-inch edge) and roll the loaf up into a log shape. Next, fold the ends over the center to create a football shape. Pinch all of the seams together and pop any large air bubbles.
• Flour your banneton and transfer your loaf seam side up into the floured banneton. Allow the dough to rest in the banneton for 30 minutes on the counter, then gently pinch the sides together to form a seam in the center. This is called stitching and helps the shape of the loaf.
• Transfer the dough to the refrigerator overnight for continued cold fermentation. This step is important, don’t skip it.

Step 7: Preheat the Oven & Bake

• Preheat the oven to 500°F (260°C) convection bake. Place a Dutch oven inside the oven and preheat with Dutch oven inside.
• Take the dough out of the fridge. Turn it out onto parchment paper or bread sling dusted with flour. Use a lame or sharp knife to score the top (a single slash works). This cut should be about 1/2 inch deep. This score helps the loaf retain a nice shape while it rises and expands in the oven.
• Carefully transfer the dough into the hot Dutch oven (using parchment paper or a bread sling for easy lifting).
• Bake bread at 450°F (230°C) for 50 minutes with the lid on. Remove the lid and bake for another 10 minutes to develop a crispy crust. Internal temperature of loaf should read between 200-205 F.

Step 8: Cool Completely Before Slicing

• Once baked, remove the bread from the Dutch oven and transfer to a wire rack carefully.
• Let it cool completely (at least 1-2 hours) before slicing. Cutting too soon will result in a gummy crumb. Enjoy!

Notes

How to Store:

Room Temperature- Store wrapped at room temperature for up to 12 hours (this loaf contains cream cheese and needs to be refrigerated).

Refrigerator- Store bread tightly wrapped in plastic in the refrigerator for up to five days. Reheat slices in the oven or toaster for best texture!

Freezer- Store sliced bread in the freezer in a Ziplock bag with all air removed. For easier separation, put pieces of parchment between the slices before freezing. Allow to thaw to room temperature and toast for best flavor.

Course Artisan Sourdough

Cuisine American

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