Raspberry Cheesecake Brioche is a delightful dessert that combines the rich, buttery texture of brioche with a creamy cheesecake filling and tangy raspberries. This recipe is perfect for brunch, dessert, or any special occasion!

Ingredients

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)

Timing

Making Raspberry Cheesecake Brioche takes about 20 minutes for preparation and 2-3 hours for rising, plus 30-35 minutes for baking.

Instructions

Step 1: Prepare the Brioche Dough

1. Activate Yeast: In a small bowl, combine the warm milk and yeast. Let it sit for about 5-10 minutes until foamy.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
3. Combine Ingredients: Add the activated yeast mixture, eggs, and softened butter to the dry ingredients. Mix until a dough forms.
4. Knead Dough: Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
5. First Rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Step 2: Prepare the Cheesecake Filling

1. Mix Filling Ingredients: In a medium bowl, beat together the softened cream cheese, powdered sugar, egg, and vanilla extract until smooth and creamy.

Step 3: Assemble the Brioche

1. Prepare Raspberries: If using fresh raspberries, wash and dry them. If using frozen, ensure they are thawed and drained.
2. Roll Out Dough: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/2 inch thick.
3. Spread Filling: Spread the cheesecake filling evenly over the dough, leaving a small border around the edges. Sprinkle the raspberries over the filling.
4. Roll Up: Starting from one long edge, roll the dough tightly into a log. Pinch the seams to seal.
5. Shape Brioche: Cut the log in half lengthwise to expose the filling. Twist the two halves together and shape it into a circle or braid, tucking the ends under.

Step 4: Second Rise

1. Second Rise: Place the shaped brioche on a greased baking sheet or in a round cake pan. Cover and let it rise for another 30-45 minutes until puffy.

Step 5: Bake

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Bake Brioche: Bake the brioche in the preheated oven for 30-35 minutes, or until golden brown and cooked through. If it browns too quickly, cover with aluminum foil.

Step 6: Cool and Serve

1. Cool: Allow the brioche to cool on a wire rack for about 10-15 minutes before slicing.
2. Serve: Enjoy your Raspberry Cheesecake Brioche warm or at room temperature, optionally dusted with powdered sugar.

Nutritional Information

Here’s a quick overview of the nutritional content of Raspberry Cheesecake Brioche (per slice, based on 12 servings):

Nutrient	Amount per Serving
Calories	280
Protein	6g
Fat	12g
Carbohydrates	38g
Fiber	1g
Sugar	10g

Tips for Customization

• Fruit Variations: Substitute raspberries with other berries like blueberries, strawberries, or blackberries.
• Add Zest: Incorporate lemon or orange zest into the cheesecake filling for added flavor.
• Glaze Option: Drizzle a simple glaze made of powdered sugar and milk over the cooled brioche for extra sweetness.

Conclusion

Raspberry Cheesecake Brioche is a delicious and impressive dessert that combines the richness of brioche with the creamy goodness of cheesecake and the tartness of raspberries. Perfect for any occasion, this recipe is sure to delight your family and friends. Enjoy this delightful recipe!