Sweet Tangy Raspberry Cheesecake Focaccia (Print Version)

Airy sourdough focaccia meets creamy cheesecake swirls and fresh raspberries for an unforgettable sweet bread perfect for any occasion.

# What You’ll Need:

→ Sourdough Focaccia

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→ Cheesecake Swirl

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→ Raspberry Topping

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# 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, 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 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 - Dimple the risen focaccia dough with oiled fingers. Dollop cheesecake mixture evenly over the surface, then gently swirl with a knife or spatula. Scatter raspberries and their juices across the dough.
08 - Drizzle additional olive oil over the surface. Bake for 25-30 minutes until golden brown, set, and edges are crisp.
09 - Let cool for at least 30 minutes before slicing. Serve warm or at room temperature.

# Expert Tips:

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  • The sourdough gives it this incredible chew that balances the creamy cheesecake filling perfectly
  • Fresh raspberries cut through the richness with their bright, tangy pop
  • It looks like you spent hours but comes together with mostly hands-off time
  • Works equally well as a fancy brunch centerpiece or midnight snack
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  • Dont skip the overnight cold proof or youll miss out on that incredible sourdough flavor depth
  • Room temperature cream cheese is non-negotiable for smooth swirls that bake evenly
  • The dough should feel almost too soft and jiggly before you bake it, thats how you get airy pockets
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  • Use a kitchen scale for the flour measurements, as bread flour can vary wildly in density per cup
  • If your raspberries are extra tart, add an extra tablespoon of sugar to the maceration mixture
  • Let the focaccia cool for at least 30 minutes before slicing or the cheesecake layer will ooze out

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