Chocolate Raspberry Cheesecake Sourdough

Prepare the chocolate sourdough dough by mixing active starter, bread flour, cocoa powder, water, and salt. Knead and allow it to bulk ferment according to your preferred sourdough schedule.

While the dough ferments, prepare the filling. In a medium bowl, use a hand mixer to beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Add the raspberry sauce to the cream cheese mixture and gently swirl it in with a spatula or knife to create a marbled effect. Set aside.

Once the dough has completed its bulk fermentation, turn it out onto a lightly floured surface and gently stretch it into a rectangle.

Spread the raspberry cheesecake filling evenly over the surface of the dough, leaving a small border around the edges.

Carefully roll the dough into a log, then fold and shape it into a boule (round loaf).

Place the shaped loaf into a proofing basket, seam-side up, and let it complete its final proof.

Preheat your oven and Dutch oven to 450°F (232°C). Turn the proofed dough out, dust with flour, and score the top with a decorative pattern.

Bake the loaf for 20 minutes with the lid on, then remove the lid and bake for another 20-25 minutes, or until the crust is firm and the internal temperature is around 200°F (93°C).

Let the loaf cool completely on a wire rack. Once cooled, spread additional cream cheese filling or frosting on top.

Garnish with fresh raspberries, then slice and serve. Enjoy with extra cream cheese and raspberry jam if desired.