Incredible Raspberry Cheesecake Sourdough in 3 Easy Steps
A gourmet sourdough bread with raspberries and cream cheese swirl, perfect for brunch.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 11 hours 20 minutes
- Yield: 10 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Artisan
- Diet: Vegetarian
Ingredients
Scale
- 3½ cups bread flour
- 1¼ cups water (room temp)
- ½ cup active sourdough starter
- 1¼ tsp salt
- ½ cup fresh raspberries
- ½ cup cream cheese (cubed & chilled)
- 2 tbsp sugar (optional, for a sweeter dough)
- Extra flour for dusting
Instructions
- Mix flour and water until shaggy. Let it sit for 30 mins.
- Add sourdough starter and salt. Mix well.
- Fold dough every 30 mins for 2 hours, adding raspberries and cream cheese in the final fold.
- Let dough rest until doubled, about 4–6 hrs. Shape into a round loaf and chill overnight.
- Score and bake at 475°F (245°C) in a Dutch oven: 20 mins covered, 20 mins uncovered.
Notes
- Use room-temperature water for best results.
- Chill cream cheese cubes for easier handling.
- Adjust sugar for desired sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 5g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg