Raspberry Cheesecake Brioche Recipe

Introduction

This Raspberry Cheesecake Brioche combines fluffy, buttery bread with a creamy cheesecake filling and fresh raspberries for a delightful treat. Perfect for breakfast, brunch, or a special dessert, it’s a show-stopping baked good that’s easier to make than you might think.

Ingredients

• 3 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 cup whole milk (warm)
• 4 large eggs
• 1/2 cup unsalted butter (softened)
• 8 ounces cream cheese (softened)
• 1/2 cup powdered sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries (or frozen, thawed)

Instructions

1. Step 1: In a small bowl, combine the warm milk and yeast. Let it sit for 5 to 10 minutes until foamy to activate the yeast.
2. Step 2: In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
3. Step 3: Add the yeast mixture, eggs, and softened butter to the dry ingredients. Mix until a dough forms, then knead on a floured surface for 8 to 10 minutes until smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 to 2 hours, until doubled in size.
5. Step 5: In a medium bowl, beat together the cream cheese, powdered sugar, egg, and vanilla extract until smooth and creamy to make the cheesecake filling.
6. Step 6: Prepare raspberries by washing and drying fresh ones or draining thawed frozen ones.
7. Step 7: Punch down the risen dough and roll it out on a floured surface into a rectangle about 1/2 inch thick.
8. Step 8: Spread the cheesecake filling evenly over the dough, leaving a small border around the edges. Sprinkle raspberries over the filling.
9. Step 9: Starting from one long edge, roll the dough tightly into a log and pinch the seams to seal.
10. Step 10: Cut the log in half lengthwise to expose the filling, then twist the two halves together and shape into a circle or braid with the ends tucked under.
11. Step 11: Place the shaped brioche on a greased baking sheet or round cake pan. Cover and let rise for 30 to 45 minutes until puffy.
12. Step 12: Preheat the oven to 350°F (175°C). Bake the brioche for 30 to 35 minutes until golden brown and cooked through. If it browns too fast, cover with foil.

Tips & Variations

• Use frozen raspberries if fresh are out of season; just make sure to thaw and drain them well to avoid excess moisture.
• For added flavor, brush the baked brioche with a simple syrup made from equal parts sugar and water while still warm.
• Try adding lemon zest to the cheesecake filling for a subtle citrus twist.
• Ensure your butter is softened to room temperature for easier mixing into the dough.

Storage

Store the brioche in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. To reheat, thaw if frozen, then warm in a 300°F (150°C) oven for 10-15 minutes to refresh the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Since it doesn’t require activation, mix it directly with the dry ingredients and reduce the liquid slightly if needed.

How do I prevent the brioche from getting soggy with the raspberry filling?

Make sure to drain any excess moisture from the raspberries before adding them. Also, leaving a small border of dough around the edges prevents filling from leaking during baking.

Raspberry Cheesecake Brioche Recipe

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★★★★★

4.9 from 111 reviews

• Author: Lila
• Total Time: 2 hours 20 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Raspberry Cheesecake Brioche recipe combines the rich, buttery texture of brioche bread with a creamy cheesecake filling and fresh raspberries for a delightful sweet treat. Perfect for breakfast, brunch, or dessert, this homemade brioche offers a tender, fluffy crumb balanced by the tangy sweetness of raspberries and smooth cream cheese filling.

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Ingredients

Scale 1x2x3x

For the Brioche Dough:

• 3 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 cup whole milk (warm)
• 4 large eggs
• 1/2 cup unsalted butter (softened)

For the Cheesecake Filling:

• 8 ounces cream cheese (softened)
• 1/2 cup powdered sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries (or frozen, thawed)

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Instructions

1. Activate Yeast: In a small bowl, combine the warm milk and yeast. Let it sit for about 5-10 minutes until it becomes foamy, indicating the yeast is active.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
3. Combine Ingredients: Add the activated yeast mixture, eggs, and softened unsalted butter to the dry ingredients. Mix the ingredients thoroughly until a dough starts to form.
4. Knead Dough: Transfer the dough onto a floured surface and knead for 8-10 minutes until it becomes smooth and elastic, ensuring proper gluten development.
5. First Rise: Place the kneaded dough in a greased bowl, cover with plastic wrap, and let it rise in a warm spot for 1-2 hours or until it doubles in size.
6. Prepare Cheesecake Filling: While the dough is rising, in a medium bowl, beat together the softened cream cheese, powdered sugar, egg, and vanilla extract until the mixture is smooth and creamy.
7. Prepare Raspberries: If using fresh raspberries, rinse gently and pat dry. If using frozen raspberries, make sure they are fully thawed and drained to avoid excess moisture.
8. Roll Out Dough: Once the dough has doubled in size, punch it down to release air, then roll it out on a floured surface into a rectangle about 1/2 inch thick.
9. Spread Filling: Evenly spread the cheesecake filling over the rolled-out dough, leaving a small border around the edges. Sprinkle the raspberries evenly on top of the filling.
10. Roll Up: Starting from one long edge, roll the dough tightly into a log. Seal the seams by pinching them together to prevent filling leakage during baking.
11. Shape Brioche: Cut the log in half lengthwise to expose the filling. Twist the two halves around each other, then shape the twisted dough into a circle or braid form, tucking the ends securely underneath.
12. Second Rise: Place the shaped brioche onto a greased baking sheet or into a round cake pan. Cover and let it rise again for 30-45 minutes until it becomes puffy.
13. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
14. Bake Brioche: Bake the brioche in the preheated oven for 30-35 minutes until golden brown and cooked through. If the brioche browns too quickly on the top, loosely cover it with aluminum foil to protect it while finishing baking.

Notes

• Use room temperature ingredients for better mixing and yeast activation.
• If the dough feels too sticky, add a little more flour while kneading but avoid adding too much to keep the brioche light and tender.
• Make sure the cream cheese is softened to avoid lumps in the filling.
• Handle the raspberries gently to prevent them from breaking up and making the dough soggy.
• You can substitute fresh raspberries with frozen ones, just ensure they are thawed and drained well before use.
• Allowing the brioche to rise properly is key to achieving a light and fluffy bread.
• If desired, glaze the brioche with a simple sugar syrup or an egg wash before baking for a shinier crust.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Bread/Dessert
• Method: Baking
• Cuisine: French

Keywords: raspberry brioche, cheesecake brioche, sweet bread, homemade brioche, raspberry dessert bread