Description
A deliciously unique blend of sweet, tangy raspberries and creamy cheesecake swirled in a tender sourdough loaf.
Ingredients
Scale
- 1 active sourdough starter (100% hydration), fed and bubbly
- 3 cups bread flour
- 1 cup all-purpose flour
- 1 to 1.5 cups cool or warm water (adjust for hydration)
- 1.5 teaspoons fine sea salt
- 8 oz full-fat cream cheese
- 1/2 cup white or cane sugar
- Zest of 1 lemon (optional)
- 1 cup fresh raspberries (or thawed frozen)
- Egg wash (for glazing)
Instructions
- Combine flours and water in a large bowl to mix until no dry streaks remain. Let rest for 30-45 minutes.
- Fold in active sourdough starter and salt. Perform stretch-and-folds every 30 minutes for 2 hours.
- Beat softened cream cheese with sugar and lemon zest until smooth. Fold in raspberries gently.
- Gently incorporate whole raspberries into the dough during final shaping.
- Roll the dough into a rectangle, spread cream-cheese mixture in an even strip, and shape into a loaf or braid.
- Proof at room temperature until puffy or refrigerate overnight.
- Score the loaf and bake at 450°F (230°C) with steam for the first 15 minutes, then reduce to 400°F (205°C) until internal temperature reaches 200-205°F (93-96°C).
- Cool on a rack completely before slicing.
Notes
Control hydration and temperature for best results. Cooling the loaf fully is essential for the best texture and flavor. Experiment with baking times for preferred taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 8g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
Keywords: sourdough bread, raspberry bread, cheesecake bread
