Sweet Tangy Raspberry Cheesecake Focaccia (Print Version)
Airy sourdough focaccia meets creamy cheesecake swirls and fresh raspberries for a stunning sweet bread
# What You Need:
→ Sourdough Focaccia
01 - 3 1/4 cups bread flour
02 - 1/2 cup active sourdough starter (100% hydration)
03 - 1 1/3 cups lukewarm water
04 - 2 teaspoons fine sea salt
05 - 2 tablespoons olive oil, plus more for greasing
→ Cheesecake Swirl
06 - 7 oz cream cheese, softened
07 - 1/4 cup granulated sugar
08 - 1 large egg yolk
09 - 1 teaspoon vanilla extract
10 - Zest of 1 lemon
→ Raspberry Topping
11 - 1 1/2 cups fresh raspberries
12 - 2 tablespoons granulated sugar
13 - 1 tablespoon lemon juice
# How-To:
01 - Combine bread flour, sourdough starter, water, and salt in a large bowl. Mix until a shaggy dough forms. Cover and let rest for 30 minutes.
02 - Perform 2–3 sets of stretch and folds over 1.5 hours, resting 30 minutes between each set. After the final fold, cover and refrigerate overnight for 8–12 hours.
03 - Generously oil a 9x13-inch baking pan. Transfer the chilled dough to the pan, stretching gently to fit. Cover and let rise at room temperature for 2–3 hours until very puffy.
04 - Beat cream cheese, sugar, egg yolk, vanilla, and lemon zest in a medium bowl until smooth and creamy. Set aside.
05 - Toss fresh raspberries with sugar and lemon juice in a small bowl. Set aside to macerate.
06 - Preheat oven to 425°F.
07 - Use oiled fingers to create dimples across the risen dough. Dollop cheesecake mixture evenly over the surface and gently swirl with a knife or spatula. Scatter raspberries and their juices over the top.
08 - Drizzle additional olive oil over the surface. Bake for 25–30 minutes until golden brown, set in the center, and edges are crisp.
09 - Let cool for at least 30 minutes before slicing. Serve warm or at room temperature.
# Expert Advice:
01 -
- The contrast between tangy sourdough and sweet cream cheese hits every pleasure point at once
- Fresh raspberries burst during baking creating little pockets of jammy surprise
02 -
- Cold dough from the fridge is much easier to handle than room temperature
- Over swirling blends the cheesecake too much and you lose the marble effect
03 -
- Oil your fingers before dimpling to prevent sticking
- Use an offset spatula for the smoothest swirling motion