Sweet Tangy Raspberry Cheesecake Focaccia (Printable)
Airy sourdough meets creamy cheesecake swirls and fresh raspberries in this stunning fusion bread.
# What You'll Need:
→ Sourdough Focaccia Base
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 additional for greasing
→ Cheesecake Swirl
06 - 7 ounces 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 to 3 sets of stretch and folds over 1.5 hours, resting 30 minutes between each set. After the final fold, cover and refrigerate dough overnight for 8 to 12 hours.
03 - Generously oil a 9x13-inch baking pan. Transfer chilled dough to pan, stretching gently to fit. Cover and let rise at room temperature for 2 to 3 hours until very puffy.
04 - Beat cream cheese, sugar, egg yolk, vanilla extract, and lemon zest in a medium bowl until completely smooth and creamy. Set aside.
05 - Toss fresh raspberries with granulated sugar and lemon juice in a small bowl. Let stand to release juices.
06 - Preheat oven to 425°F.
07 - Dimple the risen focaccia dough with oiled fingers. Drop cheesecake mixture in dollops across the surface. Gently swirl with a knife or spatula to distribute. Scatter raspberries and their juices evenly over the top.
08 - Drizzle additional olive oil over the surface. Bake for 25 to 30 minutes until golden brown, set in the center, and edges are crisp.
09 - Let cool in pan for at least 30 minutes before slicing. Serve warm or at room temperature for best texture and flavor.
# Expert Tips:
01 -
- The texture alone is worth it—crispy edges, pillowy center, creamy pockets
- People literally gasp when they see it come out of the oven
- It manages to be impressive while using ingredients you probably have
- The balance of tangy sourdough and sweet cheesecake hits different
02 -
- Hot cream cheese will melt and disappear into the dough. Work quickly once its on the focaccia.
- Underbaked focaccia with a wet cheesecake center is tragic. The center should spring back when touched.
- Oiling your fingers before dimpling prevents the dough from sticking to your hands.
- The cold fermentation step is what makes the flavor incredible. Do not skip it.
03 -
- Room temperature ingredients are the difference between success and a weird separated situation
- Leftovers reheat beautifully at 350°F for 10 minutes if they make it to day two