Raspberry Cheesecake Sourdough Bread
We are always experimenting and creating new, yummy things to eat over here at Twelve On Main. Today I am sharing a new kind of sourdough bread! This one has just the right amount of sweetness. This sourdough raspberry cheesecake bread is so flavorful! It has a creamy sweet cream cheese filling throughout as well as fresh raspberries all through the bread. This is a sweet sourdough bread, perfect for an afternoon snack or as a laid back dessert.
My kids are always looking for new breads to try and this one is so so good. I love adding inclusions to my sourdough bread. It gives us variety at home to enjoy. I am always trying to create new as well because I love offering my kids homemade items instead of store bought.
I would rather they snack on some sourdough bread than store bought treats with all the preservatives. I love that I know exactly what ingredients are in my bread. I can count them on one hand!
If you aren’t a fan of cheesecake or cream cheese you can add other sweet ingredients that will go amazing with the raspberries!
Just a few inclusions
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Get my raspberry cheesecake sourdough bread recipe below!
Raspberry Cheesecake Sourdough Bread
Make this amazing raspberry cheesecake sourdough bread! This requires little work on your part, and you just have to time the bread and give it time to sit in the fridge! Its flavor is amazing! The soft pillowy crumb of this sourdough bread is perfect! The cheesecake filling and raspberries are dispersed all through the bread, giving you amazing flavor in each bite!
Ingredients
- 625 grams bread flour about 4 cups
- 100 grama active sourdough starter about 1 cup
- 10 grams salt about 1 3/4 teaspoon
- 450 gram water about 1 1/2 cup
Inclusions
- 1/2 cup sliced rasperries You could also use freeze dried. I do not recommend using frozen as they are too liquidy)
- 8 oz softened cream cheese
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
Instructions
- To begin this bread, you need to set aside about 1 hour at least to take the time to knead and let the dough rest. The rest of the time will be more passive time.
- This recipe only has a small amount of active effort. You need to let the dough sit and take its time. You also need to plan time for this bread. It needs at least 12 hours in the fridge and at the least 3 on the counter.
- What I like to do is to start this dough in the afternoon around 1. I can get all the kneading in by 1:30 and then it needs some rest time. After that it will be sitting in the fridge overnight.
- Take your sourdough start, water and flour and put them in a large mixing bowl. Use a wooden spoon or dough spoon to mix the ingredients together.
- It will begin to be too sticky and dense to manage with a spoon. Let this sit for one hour. This is the autolyse stage. Once the hour has passed you will add the salt and let it sit another 30 minutes.
- Now you will do your first stretch and fold or coil fold. There are two different options. You can stretch and fold which means you pull the dough up from one corner and stretch it and then fold it over the top fo the dough, rotate and do the same action 4 times for the dough.Coil fold is where you lift the dough from underneath with two hands, pulling the dough up and then folding it down in half on itself as you let it back down. I You then rotate the bowl and repeat this 3 more times rotating the bowl each time.`
- Let the dough rest another 30 minutes and repeat the coil fold or stretch and fold. (having wet hands makes this so much easier)
- Repeat this 3 -4 more times. You can do it up to 6 times.
- Once you are at this point you will notice the dough has a very different texture and should be very jiggly.
- Once it had doubled in size, its time to shape your dough and prepare it for the fridge! This will make one large loaf or two smaller loaves.
- Now mix up your cream cheese filling. In a small bowl add the softened cream cheese, sugar and vanilla. Mix together until all well combined and smooth. Set aside. Wash and cut your raspberries. Lightly dry your raspberries.
- We are now going to add our inclusions. Take your dough and stretch it into a large rectangle. Take small spoonfuls of the cream cheese mixture and spread them evenly across the rectangle. I like to leave them as chunks but slightly smash them into the dough a bit. Add some raspberries evenly distributing them as well.Fold one third of the dough over. Add more cream cheese and raspberries to that part that you folded over. Now fold the other third over that. Its like an envelope fold. It should be a skinny rectangle. Add more cheesecake mixture and raspberries to the top of this. Now roll the dough up, carefully trying to keep all the ingredients inside. Pinching the ends of the dough will help to keep the inclusions in.
- Shape your dough into a ball by pulling it toward you, using your hand to pull toward while turning it at 90 degrees. Carefully shape it into a round ball. Once that it done you want to put it in your banneton basket or lined bowl.
- You can use a regular large mixing bowl, but it is recommended to use a bread banneton proofing basket.
- If you use a bowl, line it with a towel, and flour the towel heavily to prevent the dough from sticking. I like to use wheat flour for this because it tends to not absorb into the dough.
- If you use a bread banneton basket, flour its heavily as well.
- Take the dough and lift it up, flip it over and put the finished side of the dough down into the bowl. Cover with plastic wrap and use a rubber band to secure the plastic wrap around the bowl.
- Put the bowl in the fridge and let it sit in there for at least 12 hours. You can go as far as 24 hours.
- When you are ready, take the bowl out of the fridge and let the dough sit on the counter for about an hour. I like to let the oven preheat to 450 degrees while this is happening. Put your dutch oven in the oven to preheat with the oven. You want your pan to be hot.
- Lay out some parchment paper, and take the dough gently out of the bowl and flip it over so the smooth side of the dough is on top. Lay it on the parchment paper
- Cut some slits or designs in the dough to allow for more of a rise and give it a place to open instead of letting your bread burst at weak points. You can use a scoring lame or a sharp knife.
- Immediately take your hot dutch oven out of the oven and take hold of the parchment paper with the dough. Put it inside the dutch oven and carefully place the lid on and put it in the oven to bake.
- Bake the dough for 35 minutes. Check around 20 minutes. Take the top off and bake for another 15-20 minutes.
- Take it out of the oven when it is done and let it cool completely on a rack before cutting.Store in a bread bag or plastic bag.
Nutrition
Calories: 164kcalCarbohydrates: 26gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 231mgPotassium: 51mgFiber: 1gSugar: 2gVitamin A: 154IUVitamin C: 1mgCalcium: 17mgIron: 0.3mg
Tried this recipe?Let us know how it was!
More Sourdough Recipes
This raspberry cheesecake sourdough bread is a great way to use your sourdough bread skills to make something amazing for your family.
Tips & Tricks
- Make sure to not stretch your dough too thin. This will run the risk of ripping the outside of the dough during shaping.
- Dont overfill the dough with inclusions. Keep is balanced.
- Use parchment paper in your dutch oven or pan because when adding inclusions you will inevitably get some leakage.
- Make sure to dry your fruit so that it doesn’t weep or cause the dough to become more hydrated.
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You mentioned in this post that the dough could be divided into two smaller loaves. If I do that, how long do I bake each smaller loaf? So excited to try this recipe. My dough is rising now.