Recipe Information

Prep Time: 45 minutes

Bulk Fermentation: 4–6 hours

Cold Proof: 8–12 hours

Bake Time: 45–50 minutes

Total Time: Approximately 14–18 hours

Yield: 1 large artisan loaf

Ingredients

For the Dough

100g active sourdough starter
350g warm water
500g bread flour
10g fine sea salt

For the Strawberry Filling

1½ cups fresh strawberries, diced
2 tablespoons granulated sugar
1 teaspoon cornstarch

For the Cheesecake Filling

8 ounces (225g) cream cheese, softened
3 tablespoons granulated sugar
1 teaspoon vanilla extract

Equipment Needed

Large mixing bowl
Dutch oven
Banneton basket or bowl lined with towel
Dough scraper
Parchment paper
Kitchen scale

Instructions

Step 1: Feed Your Starter

Feed your sourdough starter 4–6 hours before mixing the dough.

Use the starter when it is bubbly, active, and has doubled in size.

A strong starter is essential for achieving a light and airy loaf.

Step 2: Mix the Dough

In a large mixing bowl combine:

100g active sourdough starter
350g warm water

Mix until the starter dissolves.

Add:

500g bread flour

Mix until no dry flour remains.

Cover and let rest for 30 minutes.

This rest period is called the autolyse.

Step 3: Add Salt

Sprinkle the salt over the dough.

Mix thoroughly until incorporated.

The dough will become smoother and more elastic.

Cover and rest for 30 minutes.

Step 4: Stretch and Fold

Perform a series of stretch-and-folds every 30 minutes for 2 hours.

To do this:

Grab one side of the dough
Stretch upward
Fold over the center

Rotate the bowl and repeat on all four sides.

This develops strength without kneading.

Step 5: Prepare the Strawberry Filling

While the dough ferments, combine:

Diced strawberries
Sugar
Cornstarch

Stir gently.

Allow to sit for 15 minutes.

Drain excess liquid before using.

This prevents the loaf from becoming too wet.

Step 6: Prepare the Cheesecake Filling

In a bowl combine:

Cream cheese
Sugar
Vanilla

Beat until smooth and creamy.

Refrigerate until needed.

Step 7: Bulk Fermentation

Allow the dough to continue fermenting at room temperature for 4–6 hours.

The dough should increase in size by approximately 50%.

Look for a puffy appearance and visible bubbles.

Step 8: Shape the Loaf

Turn the dough onto a lightly floured surface.

Gently stretch it into a rectangle.

Spread the cream cheese mixture over the center.

Scatter the strawberries evenly over the cream cheese.

Carefully fold the dough over the filling from all sides.

Pinch seams closed to prevent leakage.

Shape into a tight round loaf.

Step 9: Final Proof

Place the shaped dough seam-side up into a floured banneton.

Cover and refrigerate for 8–12 hours.

This overnight proof develops flavor and makes scoring easier.

Step 10: Preheat the Oven

Place a Dutch oven inside the oven.

Preheat to 475°F (245°C) for at least 45 minutes.

A fully heated Dutch oven creates excellent oven spring.

Step 11: Score the Dough

Turn the cold dough onto parchment paper.

Dust lightly with flour.

Use a bread lame or sharp knife to score the top.

Create decorative patterns if desired.

Step 12: Bake

Carefully place the dough into the hot Dutch oven.

Cover with the lid.

Bake for 25 minutes.

Remove the lid.

Reduce oven temperature to 450°F (232°C).

Bake another 20–25 minutes until deeply golden brown.

The internal temperature should reach approximately 205–210°F (96–99°C).

Step 13: Cool Completely

Transfer the loaf to a wire rack.

Allow it to cool for at least 2 hours before slicing.

Cutting too soon may result in a gummy crumb.

Tips for Success

Use Dry Strawberries

Excess moisture can affect the loaf’s texture.

Cold Filling Works Best

Chilled cream cheese filling is easier to handle.

Don’t Overfill

Too much filling may cause the loaf to burst during baking.

Use Bread Flour

Bread flour provides better structure and chew.

Allow Full Cooling

This helps the crumb set properly.

Delicious Variations

Strawberry White Chocolate Cheesecake Sourdough

Add ½ cup white chocolate chips.

Mixed Berry Cheesecake Sourdough

Use raspberries, blueberries, and strawberries.

Lemon Strawberry Cheesecake Sourdough

Add lemon zest to the cream cheese filling.

Chocolate Strawberry Cheesecake Sourdough

Mix mini chocolate chips into the filling.

Strawberry Nutella Cheesecake Sourdough

Spread a thin layer of Nutella with the cream cheese.

Storage

Room Temperature

Store in an airtight container for up to 2 days.

Refrigerator

Store for up to 5 days.

Freezer

Wrap tightly and freeze for up to 2 months.

Nutrition Information (Approximate Per Slice)

Calories: 280
Carbohydrates: 42g
Protein: 7g
Fat: 9g
Saturated Fat: 5g
Fiber: 2g
Sugar: 8g

Why This Recipe Goes Viral on Facebook

Beautiful pink strawberry swirls
Creamy cheesecake filling
Unique sweet sourdough concept
Eye-catching sliced loaf photos
Perfect for spring and summer baking
High shareability among sourdough groups
Combines two popular desserts in one loaf