This strawberry cheesecake brioche is a delicious dessert, is sweet and buttery, generously filled with creamy cheesecake and luscious homemade strawberry jam creating a perfect balance of flavors that will melt in your mouth.
We dust it with a delicate layer of powdered sugar on top, each bite is a heavenly combination of fluffy brioche, rich cheesecake, strawberry and the refreshing flavor of lemon. The addition of lemon adds brightness and a touch of tanginess to the brioche.
Jump to Recipe
This strawberry cheesecake brioche is perfect for various occasions its decadent and indulgent nature makes it a great dessert option for many special occasions, birthdays, anniversaries or dinner parties. The combination of flavors and textures is perfect. It can be enjoyed as a sweet treat during afternoon tea or with your coffee.
It’s unique combination of flavors from the strawberry jam, cheesecake, lemon and buttery brioche is perfect and will surely stand out and impress guests.
Ingredients
YOU NEED dough
- Sugar
- active dry yeast
- water
- all purpose flour
- eggs
- butter
Ingredients
YOU NEED cheesecake, strawberry jam
- cream cheese
- powdered sugar
- lemon
- strawberries
- Granulated sugar
- egg
ingredients you’ll need
- Granulated sugar, adds sweetness to the brioche and strawberry jam
- active dry yeast, needs to be activated with lukewarm water and sugar. We need it to achieve the desired texture and rise in our fluffy bread.
- Water, needs to be warm water to activate the yeast.
- All purpose flour, needed to provide structure, texture, flavor and nutrients in the bread.
- Eggs, They provide moisture and richness in our brioche,
- Butter, adds rich and buttery flavor to the brioche
- strawberries, to make the strawberry jam
- lemon, we will need the juice and zest from one whole lemon for our cheesecake filling
- cream cheese, you can use mascarpone cheese instead.
- Powdered sugar, for our cheesecake filling
best tips
brioche
-make sure to use room temperature ingredients.
-Use soft butter instead of cold or melted.
-use a glass to make the hole
cheesecake filling
-Use powdered sugar instead of granulated sugar for a smooth texture.
-don’t add the lemon juice all at once or the cream cheese will curdle, add it in two times mixing everything every time.
more
-brush the brioche with egg to give it a shiny and golden look. When using the brush make the hole bigger.
-brush with butter after baking if you want it to be super shiny.
-cover the brioche with powdered sugar and its gonna be a million times better.
-add lemon zest and fresh strawberries on top for a refreshing taste.
how to make it
You have the full process down this page just scroll down a little this is a simplified version of the recipe.
first we start by making the sponge, using warm water, active dry yeast and sugar, allowing this mix to rest for about 10 minutes, we add the rest of the dough ingredients and we knead this dough in our stand mixer on medium low speed using our dough hook attachment. Once it’s ready we allow the dough to rest and then we cut it into 8 portions, shaping them into balls.
We let the dough rest again and we start making our cheesecake filling and strawberry jam. While we make these we preheat the oven at 320F or 160C and then we are gonna bake them until golden brown.
process
more
we have more brioche recipes in our page, here is the link to some of them that we think you are gonna love.
One – Nutella filled brioche with chocolate chips
Two – peach with honey brioche
Three Texas Roadhouse rolls with cinnamon butter
RECIPE
Recipe in cups and grams. You can find the cup measurements in the printable recipe scrolling down at the end
Ingredients
sponge
- 1 tablespoon granulated sugar
- 1 Teaspoon active dry yeast
- 150 ml lukewarm water
dough
- 440 grams all purpose flour
- 2 eggs
- 70 grams granulated sugar
- 40 grams soft butter
cheesecake
- 250 grams cream cheese
- 100 grams powdered sugar
- Juice from one lemon
- lemon zest from one lemon
strawberry jam
- 200 grams strawberries
- 60 grams granulated sugar
step by step
dough
1)First step, sponge
We start this recipe by making our sponge for the brioche bread. In a bowl you wanna pour warm water, granulated sugar and active dry yeast, mix it until the yeast is disolved and cover it with plastic wrap, after 15 minutes you should have a foamy mix ready to use.
Knead
2)Second step, dough
To that sponge you wanna add all purpose flour, granulated sugar, two room temperature eggs and the butter (i forgot to add the soft butter on this step and i remembered when the dough was ready i just added it and kneaded the dough for 5 more minutes and it was okay).
Knead the dough in your stand mixer on low medium speed using the dough hook attachment for about 20 minutes.
first rise
3)Third step, first proof
once the dough is ready place it in a clean dry
4)Forth step, shape
After 1h and 30 minutes the dough should be about 3 times bigger, you wanna cut the dough into 8 portions, each one should weight about 98 grams. Place them in a greased pan leaving enough distance between each one of the balls.
Second rise
5)Fifth step, second proof
press the middle of the ball with the help of a glass to make like a hole in the center. Cover the dough with plastic wrap and allow it to proof for about 30 minutes.
While the dough is proofing we can make the cheesecake filling and strawberry jam. At this point you can preheat your oven at 160 C or 320 F,
filling
6)Sixth step, cheesecake filling
In a bowl you can pour the cream cheese and work it with a spatula for about 5 minutes or until smooth, once the cream cheese is creamy and not hard you can add powdered sugar and the zest of one lemon. We need the juice from one lemon but we will add it in two parts to prevent the cream cheese from curdling.
Add half of the lemon juice and mix with a spatula and then add the juice from the other half. Mix again until you have a smooth and creamy cheesecake filling.
7)Seventh step, strawberry jam
If you are using fresh strawberries wash them, you can also use frozen strawberries for the jam. In a pan pour the strawberries, sugar and if you have lemon juice you can add some, put it on the stove on low heat, mix constantly to prevent the strawberries from burning and once you have the perfect texture you can smash them with the spatula.
8)Eight step, shape again
Brush the buns with egg and then make the hole bigger using the same brush. Add the cheesecake filling and the strawberry jam on top.
Bake
9)Ninth step, bake
Bake them In a preheated oven at 160C or 320F for about 25 minutes to 30 minutes or until golden brown, add powdered sugar on top, fresh strawberries and lemon zest.
Strawberry cheesecake brioche
Ingredients
Sponge
- 1 tablespoon granulated sugar
- 1 Teaspoon active dry yeast
- 150 ml lukewarm water
Dough
- 440 grams all purpose flour
- 2 eggs
- 70 grams granulated sugar
- 40 grams soft butter
Cheesecake
- 250 grams cream cheese
- 100 grams powdered sugar
- Juice from one lemon
- lemon zest from one lemon
strawberry jam
- 200 grams strawberries
- 60 grams granulated sugar
Instructions
1)First step, sponge
- We start this recipe by making our sponge for the brioche bread. In a bowl you wanna pour warm water, granulated sugar and active dry yeast, mix it until the yeast is disolved and cover it with plastic wrap, after 15 minutes you should have a foamy mix ready to use.
2)Second step, dough
- To that sponge you wanna add all purpose flour, granulated sugar, two room temperature eggs and the butter (i forgot to add the soft butter on this step and i remembered when the dough was ready i just added it and kneaded the dough for 5 more minutes and it was okay).
- Knead the dough in your stand mixer on low medium speed using the dough hook for about 20 minutes.
3)Third step, first proof
- once the dough is ready place it in a clean dry bowl previously greased and cover it with plastic wrap, allow the dough to proof for about 1h and 30 minutes.
4)Forth step, shape
- After 1h and 30 minutes the dough should be about 3 times bigger, you wanna cut the dough into 8 portions, each one should weight about 98 grams. Place them in a greased pan leaving enough distance between each one of the balls.
5)Fifth step, second proof
- press the middle of the ball with the help of a glass to make like a hole in the center. Cover the dough with plastic wrap and allow it to proof for about 30 minutes.
- While the dough is proofing we can make the cheesecake filling and strawberry jam. At this point you can preheat your oven at 160 C or 320 F,
6)Sixth step, cheesecake filling
- In a bowl you can pour the cream cheese and work it with a spatula for about 5 minutes or until smooth, once the cream cheese is creamy and not hard you can add powdered sugar and the zest of one lemon. We need the juice from one lemon but we will add it in two parts to prevent the cream cheese from curdling.
- Add half of the lemon juice and mix with a spatula and then add the juice from the other half. Mix again until you have a smooth and creamy cheesecake filling.
7)Seventh step, strawberry jam
- If you are using fresh strawberries wash them, you can also use frozen strawberries for the jam. In a pan pour the strawberries, sugar and if you have lemon juice you can add some, put it on the stove on low heat, mix constantly to prevent the strawberries from burning and once you have the perfect texture you can smash them with the spatula.
8)Eight step, shape again
- Brush the buns with egg and then make the hole bigger using the same brush. Add the cheesecake filling and the strawberry jam on top.
9)Ninth step, bake
- Bake them at 160C or 320F for about 25 minutes to 30 minutes or until golden brown, add powdered sugar on top, fresh strawberries and lemon zest.
Nutrition
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