Raspberry Cheesecake Sourdough Bread: A Delicious Twist!
A delightful fusion of raspberry cheesecake and sourdough bread, perfect for dessert lovers.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups sourdough starter
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup cream cheese, softened
- 1/2 cup fresh raspberries
- 1/4 cup milk
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the sourdough starter, flour, and sugar until well combined.
- Add the softened cream cheese, milk, melted butter, vanilla extract, and salt. Mix until smooth.
- Gently fold in the fresh raspberries.
- Pour the batter into a greased loaf pan.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool before slicing and serving.
Notes
- For a sweeter bread, add more sugar to taste.
- Can substitute fresh raspberries with frozen ones.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg