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Raspberry Cheesecake Brioche Recipe

★★★★★

4.9 from 111 reviews
  • Author: Lila
  • Total Time: 2 hours 20 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

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.

Ingredients

Scale

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)

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

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Find it online: https://plumandpan.com/raspberry-cheesecake-brioche-recipe/