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Raspberry Cheesecake Brioche

Raspberry Cheesecake Brioche

320kcal
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Prep 1 hour
Cook 35 minutes
Rising Time 2 hours
Total 3 hours 35 minutes
This Raspberry Cheesecake Brioche combines sweet-tart raspberries with a creamy cheesecake filling, all wrapped in soft brioche dough.
Servings 8 slices
Course Dessert
Cuisine American

Ingredients

Dough Ingredients
  • 4 cups All-purpose flour provides structure and fluffiness
  • 1/4 cup Granulated sugar enhances sweetness
  • 1 teaspoon Salt balances flavors
  • 2 teaspoons Active dry yeast activates the rise
  • 1 cup Whole milk (warm) helps activate the yeast
  • 3 large Large eggs binds ingredients and adds richness
  • 1/2 cup Unsalted butter (softened) adds flavor and tenderness
Cheesecake Filling Ingredients
  • 8 oz Cream cheese (softened) provides creamy texture
  • 1/2 cup Powdered sugar sweetens the filling
  • 1 large Large egg helps to set the filling
  • 1 teaspoon Vanilla extract adds depth
Raspberry Ingredients
  • 2 cups Fresh raspberries (or frozen, thawed) key for flavor

Equipment

  • mixing bowls
  • whisk
  • Rolling Pin
  • Baking sheet
  • Plastic Wrap
  • Wire rack

Method

Dough Preparation
  1. Combine the warm milk and yeast in a small bowl. Allow it to sit for about 5-10 minutes until frothy.
  2. Whisk together the flour, granulated sugar, and salt in a large mixing bowl.
  3. Mix in the activated yeast mixture, eggs, and softened butter until a dough forms.
  4. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover with plastic wrap, and let it rise for 1-2 hours.
Cheesecake Filling Preparation
  1. Beat together the softened cream cheese, powdered sugar, egg, and vanilla extract in a medium bowl until smooth.
Assembly and Baking
  1. Prepare raspberries by washing and drying fresh ones or ensuring frozen ones are thawed.
  2. Roll out the risen dough on a floured surface into a rectangle about 1/2 inch thick.
  3. Spread the cheesecake filling evenly over the dough, leaving a small border around the edges.
  4. Sprinkle the raspberries over the filling.
  5. Roll the dough tightly from one long edge, pinching the seams to seal.
  6. Cut the log in half lengthwise, twist the two halves together and shape into a circle or braid.
  7. Place the shaped brioche on a greased baking sheet, cover and let it rise again for another 30-45 minutes.
  8. Preheat your oven to 350°F (175°C).
  9. Bake the brioche for 30-35 minutes until golden brown.
  10. Cool the brioche on a wire rack for about 10-15 minutes before slicing.
  11. Enjoy your Raspberry Cheesecake Brioche warm or at room temperature.

Nutrition

Serving1sliceCalories320kcalCarbohydrates40gProtein6gFat15gSaturated Fat9gCholesterol55mgSodium220mgPotassium150mgFiber1gSugar12gVitamin A500IUVitamin C5mgCalcium50mgIron1mg

Notes

Optional: Dust with a light sprinkle of lemon zest for a citrusy twist.

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