This chocolate raspberry cheesecake sourdough combines tangy fermented dough with rich cocoa, creamy cheesecake swirls, and tart raspberry filling for a gourmet sweet bread that bridges bakery and dessert.
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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.
Store cooled loaf wrapped in plastic at room temperature for 2 days, or refrigerate up to 5 days. Freeze up to 3 months. Warm gently before serving to soften the frosting.
Dutch oven or covered bread pan for steam · Banneton or proofing basket · Kitchen scale · Bread lame or sharp knife for scoring
Bulk fermentation typically takes 4-6 hours at room temperature, followed by overnight cold proofing (8-12 hours) for better flavor development and easier handling.
Yes, prepare the cream cheese frosting up to 2 days ahead and refrigerate. Mix in the raspberry sauce just before swirling into the dough.
After shaping, gently press the dough flat, spread filling in a thin layer, roll tightly, and place seam-side down. Avoid kneading after filling to preserve rise.
Internal temperature should reach 205-210°F. The loaf should sound hollow when tapped on the bottom and have a deep brown crust.
Thaw frozen raspberries completely and drain excess liquid before using in the sauce, or use as garnish after thawing. Fresh berries hold their shape better on top.
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