Raspberry Cheesecake Sourdough Focaccia

The kitchen smelled like heaven when I first pulled this strange beauty out of the oven. My roommate wandered in, fork already in hand, asking what kind of magic I had conjured up. I honestly did not have a good answer because this recipe started as a what if experiment that somehow worked. Now it is the most requested thing I make.

Last summer I made this for a potluck and watched it disappear in under five minutes. Someone actually asked if there was any left to take home, which is basically the highest compliment you can get. My friend Sarah now texts me whenever she sees raspberries on sale because she knows exactly what they are destined to become.

Ingredients

• 400 g bread flour: High protein flour gives the focaccia structure while keeping it tender
• 100 g active sourdough starter: Use a starter that is bubbly and fed within the last 12 hours for best rise
• 325 ml lukewarm water: Room temperature water helps the yeast activity without shocking the dough
• 10 g fine sea salt: Essential for flavor and helps strengthen the gluten network
• 30 ml olive oil: Creates that signature focaccia texture and crispy bottom crust
• 200 g cream cheese: Full fat cream cheese gives the richest swirl and melts beautifully into the dough
• 50 g granulated sugar: Just enough sweetness to balance the tang without becoming cloying
• 1 large egg yolk: Adds richness and helps bind the cheesecake mixture together
• 1 tsp vanilla extract: Pure vanilla makes the cheesecake layer taste professionally made
• Zest of 1 lemon: Fresh lemon zest brightens everything and cuts through the richness
• 200 g fresh raspberries: Look for berries that are slightly underripe for better texture during baking
• 2 tbsp granulated sugar: Macerating the raspberries draws out their natural juices
• 1 tbsp lemon juice: Enhances the raspberry flavor and creates a lovely tart contrast

Instructions

Mix the focaccia dough:

Combine bread flour, sourdough starter, water, and salt in a large bowl until a shaggy dough forms, then cover and let it rest for 30 minutes to hydrate

Build strength:

Perform stretch and folds every 30 minutes for 1.5 hours, then refrigerate overnight for slow fermentation and flavor development

Prepare the pan:

Generously oil a 9x13-inch baking pan and transfer the chilled dough, stretching gently to fit before letting it rise for 2-3 hours until puffy

Make the cheesecake swirl:

Beat cream cheese, sugar, egg yolk, vanilla, and lemon zest until completely smooth and creamy

Prep the raspberries:

Toss fresh raspberries with sugar and lemon juice, letting them sit while the dough finishes rising

Preheat the oven:

Heat your oven to 220°C with plenty of time to spare so it is fully hot when the dough is ready

Assemble everything:

Dimple the risen dough with oiled fingers, dollop cheesecake mixture over the top and swirl gently, then scatter raspberries and their juices evenly

Bake to perfection:

Drizzle with a little more olive oil and bake for 25-30 minutes until golden brown, set, and edges are beautifully crisp

Cool before slicing:

Let the focaccia rest for at least 30 minutes so the cheesecake layer sets properly

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My mom accidentally ate this for breakfast three days in a row and then pretended she did not know why she was not hungry for lunch. The way the raspberries jam slightly in the oven while the cheesecake gets all golden and custardy is something I dream about sometimes.

Timing Your Bake

Start this recipe the night before you want to serve it. The overnight rest develops flavor and makes the dough much easier to handle. I usually prep everything in the evening after dinner so it can work while I sleep.

Serving Suggestions

This shines at brunch alongside a fruit salad and some scrambled eggs. For dessert, serve it slightly warmed with a scoop of vanilla ice cream melting over the top. The contrast of hot and cold is incredible.

Make It Your Own

Once you have mastered the basic version, try swapping berries based on what is in season or what looks good at the market. A handful of chopped toasted almonds adds wonderful crunch.

• Fresh blueberries work beautifully and hold their shape well during baking
• Sliced peaches or nectarines in summer make it feel even more special
• A dusting of powdered sugar right before serving hides any imperfections

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This is the kind of recipe that makes people think you are some kind of kitchen wizard, even though the secret is mostly just patience and a good starter.

Recipe FAQs

→ Can I use instant yeast instead of sourdough starter?

While sourdough starter provides the best flavor and texture, you can substitute with instant yeast. Use 7g (about 2 tsp) instant yeast and reduce the water slightly. The fermentation time will be shorter—about 1-2 hours instead of overnight.

→ Should I serve this warm or at room temperature?

Both ways work beautifully. Warm highlights the creamy cheesecake swirls and makes the raspberry juices more vibrant. At room temperature, the flavors meld together and the texture becomes pleasantly chewy. Let it cool at least 30 minutes before slicing.

→ Can I make this ahead of time?

The dough benefits from overnight refrigeration, so you can prepare it through step 2 and keep it chilled up to 24 hours. Complete the shaping, topping, and baking the next day. Fully baked focaccia is best enjoyed fresh but can be stored refrigerated for 2 days and gently reheated.

→ Why does my cheesecake mixture sink into the dough?

Slight sinking is normal and creates beautiful swirls. To minimize excessive sinking, make sure your dough has properly puffed up during the final rise and isn't over-fermented. The cheesecake mixture should be thick but spreadable—too runny and it will sink too quickly.

→ Can I use frozen raspberries instead of fresh?

Fresh raspberries work best as they hold their shape better during baking. If using frozen, thaw them first and drain excess liquid to prevent a soggy crust. You may need to reduce the added sugar slightly since frozen berries can be sweeter when thawed.

→ What makes this focaccia different from traditional savory versions?

This variation incorporates sweet elements—cream cheese swirl adds richness while raspberries provide bright tanginess. The base dough remains similar to traditional focaccia, but the olive oil dimpling technique creates pockets for the cheesecake mixture to settle into, resulting in those gorgeous marbled patterns.