Cheesecake Bread Recipe

Name: Cheesecake Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Bread (strong) flour; 50 grams Cake flour; 24 grams Sugar; 4 grams Salt; 8 grams Skim milk powder; 35 grams Butter; 170 ml Water (use lukewarm water in the winter); 4 grams Dry yeast; 250 grams Cream cheese (room temperature); 60 grams Sugar; 1 tsp Lemon juice; 1 Egg yolk; 1 dash Beaten egg for egg wash

Servings: persons

200 grams Bread (strong) flour
50 grams Cake flour
24 grams Sugar
4 grams Salt
8 grams Skim milk powder
35 grams Butter
170 ml Water (use lukewarm water in the winter)
4 grams Dry yeast
250 grams Cream cheese (room temperature)
60 grams Sugar
1 tsp Lemon juice
1 Egg yolk
1 dash Beaten egg for egg wash

1
Put all the ingredients from the bread flour down to the yeast in a bread machine, and start the dough-only program, up to the 1st rising.
2
A little before the dough is done, mix all the ingredients together to make the cheese filling.
3
Chill it in the refrigerator.
4
When the dough is done, take it out on a floured work surface and punch down to deflate.
5
Divide into 12 pieces and round off each one.
6
Leave to rest for 15 minutes, covered with a moistened kitchen towel.
7
Form the buns.
8
Roll out each ball of dough with a rolling pin (make the center a bit thicker than the edges).
9
Add the cheese cream filling, and seal the dough around it.
10
Line up the buns on a baking sheet lined with kitchen parchment paper, seam sides down.
11
Leave to rise to about 1.5 to 2 times their original bulk (2nd rising).
12
For me, it took 30 minutes at 40C.
13
Brush the tops with egg wash, and bake in a preheated 200C oven for about 12 minutes.

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 200 grams Bread (strong) flour, 50 grams Cake flour, 24 grams Sugar, 4 grams Salt, and more.

Yes, Cheesecake Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cheesecake Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions