Sweet Tangy Raspberry Cheesecake Focaccia (Printable)

Airy sourdough focaccia meets creamy cheesecake swirls and fresh raspberries for a stunning sweet bread.

# What You’ll 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 extra for pan

→ 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 Steps:

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, allowing 30 minutes of rest between each set. After the final fold, cover and refrigerate the dough overnight for 8–12 hours.
03 - Generously oil a 9x13-inch baking pan. Transfer the chilled dough to the pan, gently stretching 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 completely smooth and creamy. Set aside.
05 - Toss fresh raspberries with sugar and lemon juice in a small bowl. Let stand while the dough completes its rise.
06 - Preheat oven to 425°F.
07 - Using oiled fingers, create deep dimples across the surface of the risen dough. Dollop the cheesecake mixture evenly over the top, then gently swirl with a knife or spatula. Scatter the sugared raspberries and their juices across the dough.
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 in the pan for at least 30 minutes before slicing. Serve warm or at room temperature for best texture.

# Expert Advice:

01 -
  • The contrast between the tangy sourdough crumb and sweet cream cheese is absolutely addictive
  • It looks impressive but comes together with mostly hands-off time
  • Perfect for brunch because it straddles the line between bread and dessert so beautifully
02 -
  • The overnight cold ferment is non-negotiable for flavor development
  • Do not skip dimpling the dough, it creates those signature focaccia pockets
  • Let it cool fully before slicing or the cheesecake layer will be too soft
03 -
  • Use an oven thermometer to ensure accurate temperature
  • The cheesecake swirl should not be overmixed or it can become grainy

Go back