If you love the sweet flavor of strawberries and the rich creaminess of cheesecake, this Strawberry Cheesecake Sourdough Bread is the perfect recipe to try. With a crisp golden crust, soft airy crumb, swirls of sweet strawberry filling, and pockets of creamy cheesecake, this artisan loaf is both beautiful and delicious. It’s a show-stopping bread that looks bakery-quality but can be made right at home.
This recipe combines the tangy flavor of traditional sourdough with the sweetness of strawberries and the richness of cream cheese. Every slice offers a perfect balance of flavors, making it ideal for breakfast, brunch, dessert, or an afternoon treat with coffee.
Why You’ll Love This Recipe
- Beautiful bakery-style loaf
- Sweet strawberry cheesecake filling
- Crispy crust with soft interior
- Perfect use for active sourdough starter
- Great for special occasions
- Delicious toasted or fresh
Ingredients
For the Dough
- 500g bread flour
- 350g water
- 100g active sourdough starter
- 10g salt
For the Strawberry Filling
- 1½ cups fresh strawberries, diced
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
For the Cheesecake Filling
- 170g cream cheese, softened
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
Instructions
Step 1: Mix the Dough
In a large bowl, combine water and sourdough starter until dissolved.
Add bread flour and mix until no dry flour remains.
Cover and let rest for 30 minutes.
Add salt and knead until incorporated.
Step 2: Stretch and Fold
Over the next 2 hours perform 4 sets of stretch and folds every 30 minutes.
The dough should become smooth and elastic.
Step 3: Prepare the Strawberry Filling
In a small saucepan combine:
- Strawberries
- Sugar
- Lemon juice
- Cornstarch
Cook over medium heat for 5–7 minutes until thick.
Allow to cool completely.
Step 4: Make Cheesecake Filling
Mix together:
- Cream cheese
- Sugar
- Vanilla
Beat until smooth and creamy.
Refrigerate until needed.
Step 5: Bulk Fermentation
Allow dough to rise at room temperature for 4–6 hours until puffy and increased in volume.
Fermentation time depends on room temperature.
Step 6: Shape the Loaf
Transfer dough to a lightly floured surface.
Gently stretch into a rectangle.
Spread cheesecake filling evenly over the dough.
Add spoonfuls of strawberry filling across the surface.
Carefully roll and fold the dough to enclose the filling.
Shape into a loaf while keeping the filling contained.
Step 7: Cold Proof
Place dough into a floured banneton basket.
Cover and refrigerate overnight for 8–12 hours.
This develops flavor and makes scoring easier.
Step 8: Score and Bake
Preheat oven and Dutch oven to 475°F (245°C).
Turn dough onto parchment paper.
Dust lightly with flour.
Create decorative leaf scoring like the loaf shown in the photo.
Bake covered for 25 minutes.
Remove lid and bake another 20–25 minutes until deeply golden brown.
Step 9: Cool Completely
Allow bread to cool for at least 2 hours before slicing.
This helps the cheesecake filling set properly.
Serving Ideas
This bread tastes amazing:
- Warm with butter
- Toasted for breakfast
- With coffee or tea
- As a dessert loaf
- With whipped cream and fresh strawberries
Storage
Store at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days because of the cream cheese filling.
Tips for Success
- Use active bubbly starter.
- Cool the strawberry filling before shaping.
- Don’t overfill the loaf.
- Refrigerate overnight for better scoring.
- Let the bread cool fully before cutting.
Final Thoughts
This Strawberry Cheesecake Sourdough Bread combines everything people love about artisan sourdough and classic cheesecake. The beautiful scoring, sweet strawberry swirls, creamy filling, and crunchy crust make it a loaf that’s guaranteed to impress. Whether you’re baking for family, friends, or sharing photos online, this stunning bread is sure to become a favorite. 🍓🍞✨
