Raspberry Cheesecake Sourdough Loaf

If you’re looking for a show-stopping loaf that’s both visually stunning and incredibly flavorful, this Sourdough Raspberry Cheesecake Loaf is the perfect bake. It combines the tangy complexity of sourdough with the sweetness of raspberries, the crunch of graham crackers, and the creamy indulgence of cheesecake. This loaf is a delightful hybrid of dessert and bread, making it ideal for brunches, celebrations, or when you simply want a little something extra with your sourdough baking.

The dough is enriched with freeze-dried raspberries and laminated with a sweet cream cheese filling and graham cracker crumbles, creating a swirl of texture and flavor in every slice.

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Ingredients:

Dough:

• 10g (2 tsp) red yeast rice powder (linked here https://amzn.to/3CbGDAg) (Note: this is optional and the natural coloring I used to make the loaf red)

• 500g (4 cups) all-purpose flour

• 10g (1 3/4 tsp) salt

• 350g (1 1/2 cups) water

• 30g (1 1/2 tbsp) honey

• 100g (1/3 cup) sourdough starter (active and bubbly)

• 30g (1/3 cup) freeze-dried raspberries

Note: I have only tried this recipe using freeze dried fruit, fresh or frozen fruit will affect hydration.

Filling:

• 50g (1/2 cup) graham cracker chunks and crumbles (I used my discard honey cinnamon graham cracker recipe linked here)

• 100g (3.5 oz, or about 1/2 cup) cream cheese, softened

• 2 tablespoons powdered sugar

Instructions

1. Mix the Dough

In a large bowl, mix together the flour, water, salt, red yeast, honey, and sourdough starter until fully combined. Aim for a dough temperature of 74°F (23°C). Cover and let the dough rest for 30 minutes.

2. Stretch and Folds

Perform 2 sets of stretch and folds, spaced 30 minutes apart. After the second fold, gently incorporate the freeze-dried raspberries into the dough. Continue with 2 additional sets of stretch and folds, for a total of 4 sets.

3. Bulk Fermentation

Allow the dough to bulk ferment at 74°F (23°C) until it rises by 40%, which should take about 6 hours.

4. Prepare the Filling

In a small bowl, whip the cream cheese and powdered sugar until smooth and fluffy. Set aside.

5. Shape and Laminate

After dough has proofed, turn the dough out onto a lightly floured surface and shape it into a large rectangle. Be aware that this dough is very sticky, so work carefully. Sprinkle crushed graham crackers over dough leaving a 1-inch border. Drop whipped cream mixture in 1 teaspoon spoonfuls all over dough as pictured.

Roll the dough tightly into a log, starting from the long side. Tuck the ends under the log and pinch all of the seams together to form your batard. Be careful to work gently and not rip the dough. Transfer the log seam-side up into a banneton or a bowl lined with a floured towel.

6. Stitch and Cold Proof

Let the dough rest in the banneton for 30 minutes. Perform a gentle stitching technique to seal the loaf, then cover and refrigerate overnight for a cold proof.

7. Bake the Loaf

The next morning, preheat your oven to 500°F (260°C) with a Dutch oven inside. Transfer the cold loaf onto a piece of parchment or bread sling and score it as desired.

Carefully place the dough in the hot Dutch oven, cover with the lid, and reduce the oven temperature to 450°F (232°C). Bake for 10 minutes, then remove the lid and perform an expansion score (a quick secondary score to encourage further oven spring). Cover the Dutch oven and bake for another 30 minutes, then finish with 10 minutes uncovered to achieve a golden, caramelized crust.

8. Cool and Serve

Remove the loaf from the oven and let it cool completely on a wire rack. The internal temperature should reach 205°F (96°C). Slice to reveal the swirls of cream cheese and raspberry goodness and enjoy!

This bread is a labor of love, but the result is a decadent, bakery-worthy loaf that’s sure to impress. Whether enjoyed plain, with a cup of coffee, or as part of a special breakfast spread, this loaf will steal the spotlight every time.

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