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Raspberry Cheesecake Brioche

Raspberry Cheesecake Brioche

Raspberry Cheesecake Brioche is a sweet treat blending soft brioche with cheesecake filling and raspberries.
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Prep Time: 30 minutes
Cook Time: 35 minutes
Rising Time: 2 hours
Total Time: 3 hours 5 minutes
Course: Sweet Treats
Cuisine: American
Keyword: brioche, Cheesecake, dessert, raspberries, Raspberry Cheesecake Brioche, sweet treats
Servings: 8 slices
Calories: 320kcal

Equipment

  • Mixing bowl
  • Whisk
  • Rolling Pin
  • Baking Sheet
  • Oven
  • Wire rack

Ingredients

Dough

  • 3 1/4 cups all-purpose flour a staple for that soft, fluffy texture.
  • 1/4 cup granulated sugar to add a hint of sweetness to the dough.
  • 1 teaspoon salt enhances all the flavors beautifully.
  • 2 1/4 teaspoons active dry yeast the magic ingredient that makes it rise.
  • 1/2 cup whole milk activates the yeast for a perfect dough rise.
  • 4 large eggs gives richness and structure to the brioche.
  • 1/2 cup unsalted butter adds a luscious, buttery flavor.

Cheesecake Filling

  • 8 ounces cream cheese the creamy base for our luscious filling.
  • 1/2 cup powdered sugar sweetens the filling perfectly.
  • 1 large egg binds the filling together for a smooth texture.
  • 1 teaspoon vanilla extract infuses the filling with a warm, inviting aroma.

Topping

  • 1 cup fresh raspberries adds a burst of flavor and color to your brioche.

Instructions

Making the Brioche

  • Combine the warm milk and active dry yeast in a small bowl. Allow it to sit for 5-10 minutes until it becomes foamy, indicating the yeast is activated.
  • Whisk together the flour, granulated sugar, and salt in a large mixing bowl.
  • Add the activated yeast mixture, eggs, and softened butter to your dry ingredients. Mix gently until a cohesive dough forms.
  • Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
  • Place the dough in a greased bowl. Cover it with plastic wrap and let it rise in a warm spot for 1-2 hours.
  • Beat the softened cream cheese, powdered sugar, egg, and vanilla extract until smooth.
  • Prepare the raspberries: wash and dry fresh or ensure frozen ones are thawed.
  • Roll out the risen dough on a floured surface into a rectangle about 1/2 inch thick.
  • Spread the cheesecake filling evenly over the dough, leaving a small border around the edges. Sprinkle the raspberries over the filling.
  • Roll the dough tightly from one long edge into a log shape and pinch the seams to seal.
  • Cut the log in half lengthwise, twist the two halves together and shape it into a circle or braid.
  • Transfer the shaped brioche onto a greased baking sheet and let it rise for another 30-45 minutes.
  • Preheat your oven to 350°F (175°C).
  • Bake the brioche for 30-35 minutes until golden brown.
  • Cool the brioche on a wire rack for 10-15 minutes before slicing.
  • Enjoy your Raspberry Cheesecake Brioche warm or at room temperature.

Notes

Optional: Drizzle with chocolate ganache for an indulgent twist.

Nutrition

Serving: 1slice | Calories: 320kcal | Carbohydrates: 40g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 120mg | Sodium: 300mg | Potassium: 150mg | Fiber: 1g | Sugar: 10g | Vitamin A: 600IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg
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