Breakfast

Raspberry Cheesecake Sourdough Bread

Name: Raspberry Cheesecake Sourdough Bread
Prep time: 5 h 35 min
Cook time: 35 min
Total time: 6 h 10 min
Cuisine: American
Ingredients: 2 cups active sourdough starter; 1/2 cup sugar; 1/4 cup cream cheese, softened; 1/2 cup milk; 3 cups all-purpose flour; 1/2 cup fresh or frozen raspberries; 1 tsp vanilla extract; 1/2 tsp salt

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This Raspberry Cheesecake Sourdough Bread blends tangy sourdough with sweet raspberries and a creamy hit of cheesecake. The crumb is tender and slightly tangy, the raspberries add bursts of bright fruit, and the cream cheese gives a soft, rich note that smells lightly of vanilla as it bakes. It makes a lovely breakfast loaf, a brunch centerpiece, or a sweet snack with coffee.

I also enjoy pairing this kind of loaf with a simple fruit bread—if you like banana-based quick breads, check this moist banana bread recipe for more inspiration: moist banana bread recipe.

Recipe Information

Prep Time: 5 hours (includes mixing, kneading, and first rise)
Cook Time: 35 minutes
Total Time: 5 hours 35 minutes
Servings: 10 slices
Difficulty Level: Medium

Nutrition Information

(Approximate per serving)

Calories per serving: 280 kcal
Protein: 7 g
Carbohydrates: 45 g
Fat: 10 g
Fiber: 4 g
Sugar: 12 g
Sodium: 200 mg

Why Make This Raspberry Cheesecake Sourdough Bread

This loaf is special because it combines bakery-style tang from an active sourdough starter with the creamy, slightly tangy flavor of cream cheese and the bright sweetness of raspberries. The texture is soft and slightly moist with a golden crust. It’s a great way to use an active starter, impress guests, or enjoy a flavored loaf that feels indulgent but still homemade.

How to Make Raspberry Cheesecake Sourdough Bread

You’ll mix the starter and cream cheese base, fold in raspberries and vanilla, knead until smooth, let it rise, shape, and bake until golden. The aromatics of vanilla and the scent of warm raspberries make your kitchen smell inviting while the crust browns to a lovely golden color.

Ingredients:

2 cups active sourdough starter
1/2 cup sugar
1/4 cup cream cheese, softened
1/2 cup milk
3 cups all-purpose flour
1/2 cup fresh or frozen raspberries
1 tsp vanilla extract
1/2 tsp salt

Directions:

Step 1: Preparation

In a large bowl, combine the sourdough starter, sugar, and cream cheese, mixing until smooth. Add the milk and mix well so the base is even and slightly runny. This creates a creamy starter batter that will give the loaf its cheesecake-like tang.

Step 2: Mixing

Gradually add in the flour and salt, stirring until a shaggy dough forms. Gently fold in the raspberries and vanilla extract, being careful not to smash the berries too much if they are fresh or partially thawed. Turn the dough onto a lightly floured surface.

Step 3: Cooking

Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 4 to 6 hours or until doubled in size. After the first rise, shape the dough into a loaf and place it in a greased loaf pan. Let it rise again for about 30 minutes. Preheat your oven to 350°F (175°C) while the loaf finishes its second rise. Bake for 30–35 minutes until golden brown and the center registers around 190°F (88°C).

Step 4: Finishing

Remove the loaf from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack. Let it cool completely before slicing so the crumb sets and the cheesecake flavor develops. Slice and serve once room temperature or slightly warm.

How to Serve Raspberry Cheesecake Sourdough Bread

Serve slices plain or lightly toasted to bring out the raspberry aroma.
Spread with a smear of cream cheese or a drizzle of honey for extra richness.
Pair with coffee, tea, or a glass of milk for breakfast or brunch.
For dessert, serve with a dollop of whipped cream or a scoop of vanilla ice cream and a few fresh raspberries.

How to Store Raspberry Cheesecake Sourdough Bread

At room temperature: Wrap tightly in plastic wrap or place in an airtight container for up to 2 days.
In the refrigerator: Store sliced in an airtight container for 4–5 days (keeps the cream cheese element safer).
In the freezer: Wrap tightly in plastic and then foil, or freeze slices in a zip bag for up to 3 months. Thaw slices at room temperature or toast from frozen.

Expert Tips for Perfect Raspberry Cheesecake Sourdough Bread

Use an active starter: Make sure your sourdough starter is fed and bubbly for the best rise.
Gentle folding: Fold in raspberries carefully to keep nice pockets of fruit without turning the dough pink.
Drain frozen berries: If using frozen raspberries, thaw and drain excess liquid or pat dry to avoid soggy dough.
Temperature matters: Keep your rise in a warm (not hot) spot around 75–80°F (24–27°C).
Check doneness: Use an instant-read thermometer; 190°F (88°C) internal is a good target for enriched sourdough loaves.
Protect the crust: If the crust browns too fast, tent with foil for the last 10–15 minutes of baking.

Delicious Variations

Lemon-Raspberry: Add 1 tbsp lemon zest to the dough for a bright citrus note.
Blueberry-Cream: Swap raspberries for blueberries for a milder berry flavor.
Chocolate Swirl: Fold in 1/3 cup chocolate chips and reduce sugar by 2 tbsp for a sweeter, richer loaf.
Nutty Crunch: Add 1/2 cup chopped toasted almonds or pecans for texture and nutty flavor.
Cinnamon Streusel: Top the loaf with a simple cinnamon-sugar streusel before baking for a crunchy top.

Frequently Asked Questions

Q: Can I use frozen raspberries?
A: Yes. Thaw and gently drain excess liquid, or fold in slightly frozen berries and expect more streaking of color. Pat them dry for less moisture.

Q: My dough didn’t double in 6 hours. What now?
A: Warmer room temps speed rises. If it’s slow, give it more time or move to a warmer spot. Active starter and warm environment help. You can also proof overnight in the fridge for a slow, flavorful rise.

Q: Can I reduce the sugar?
A: Yes. Reduce sugar by up to half if you prefer less sweetness. Remember raspberries and cream cheese add natural tang and slight sweetness.

Q: Why is the crumb dense sometimes?
A: Dense crumb can result from under-kneading, inactive starter, or not enough rise time. Knead until elastic and allow full rise until doubled.

Q: Can I make this dairy-free?
A: Substitute cream cheese with a dairy-free cream cheese alternative and use a plant milk like almond or oat milk. Texture will be slightly different but still tasty.

Q: How do I prevent smashed raspberries?
A: Fold them in gently at the end and avoid overworking the dough. Use small clusters or whole berries and press them in lightly rather than vigorous mixing.

Q: Is this loaf safe to store at room temperature?
A: Because it contains cream cheese, refrigerate if you won’t eat it within a day or if your kitchen is warm. Refrigeration extends safety to about 4–5 days.

Conclusion

This Raspberry Cheesecake Sourdough Bread is a cozy, flavorful loaf that makes mornings and gatherings feel a bit more special. The tangy starter, creamy cheesecake note, and bright raspberries create a lovely balance of flavors and textures. For an extra reference and inspiration on this exact loaf, see Raspberry Cheesecake Sourdough Bread – Twelve On Main. Give it a try—you’ll love the smell as it bakes and the soft, fruit-studded slices afterward. Enjoy baking!