Cheesecake Focaccia with Graham Cracker Crumble
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This cheesecake focaccia combines creamy lemon cheesecake filling and crunchy graham cracker crumble in a soft, rich milk-based focaccia. Perfect for brunch or dessert!
Equipment
Ingredients
FOCACCIA DOUGH
- 2¼ teaspoons active dry yeast (one packet)
- 2 Tablespoons granulated sugar
- 1¾ cups warm milk (between 105-115°F or 40-46°C)
- 2 tablespoons olive oil
- 4½ cups all purpose flour
- 2 teaspoons cinnamon
- 1½ teaspoons salt (use fine sea salt or table salt)
CHEESECAKE FILLING
- 8 ounces full-fat cream cheese (one block, softened to room temperature)
- 1 cup powdered sugar
- 2 teaspoons cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Zest from one lemon
- 1 egg (at room temperature)
- 4 tablespoons melted butter (for greasing the baking dish)
GRAHAM CRACKER CRUMBLE
- 9 graham crackers, crushed (one sleeve; makes about 1¼ cups)
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 4 Tablespoons unsalted butter, melted
Instructions
Mix, Stretch-and-Fold, and Rise
- In a large mixing bowl, whisk the yeast, sugar, and warm milk. Set aside for 10 minutes, until it's foamy on top. (If it's not foamy, check your yeast packet, as it might be expired.)
- Add the olive oil and stir it into the foamy yeast mixture.
- Add the flour, salt, and cinnamon, and mix for a minute with a large wooden spoon or silicone spatula until it forms a soft, wet dough. Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
- Stretch and Fold 1: Use your hand to scoop a handful of dough from underneath, up one side, up out of the bowl as far as you can stretch it without tearing, then fold it over itself on top. Rotate the bowl 90 degrees and repeat another stretching of the dough up and folding over itself. Repeat rotating the bowl and stretching & folding the dough twice more, until you've completed four stretch-and-folds.
- Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
- Stretch and Fold 2: Repeat the process for four stretch-and-folds. Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
- Stretch and Fold 3: Repeat the process for four stretch-and-folds. Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
- Stretch and Fold 4: Repeat the process for four stretch-and-folds. Cover the mixing bowl with plastic wrap or a kitchen towel for 1 hour until it doubles in size and looks bubbly on top.
Cheesecake Filling
- In a large mixing bowl with a hand mixer or in a stand mixer with the paddle attachment, beat the softened cream cheese until it’s creamy, after 2-3 minutes. Add the powdered sugar and cornstarch, and mix again until it's light and fluffy, after 1-2 minutes.
- Add the salt, vanilla extract, and lemon zest, then mix again until it's combined.
- Add the egg and mix on low speed until it’s fully combined. Cover the mixing bowl with plastic wrap and place in the fridge to chill and thicken for at least 2 hours while the dough proofs.
Shape and Proof
- Spread 4 tablespoons of melted butter on the bottom and up the sides of a 9x13 baking dish.
- Dump the dough from your mixing bowl onto the center of the baking dish and press it to fill all the edges. Cover the baking dish with plastic wrap and let it rise at room temperature for about 2 hours, until it's puffed up.
Graham Cracker Crumble
- In a bowl, combine the crushed graham crackers, sugar, cinnamon, salt, and melted butter. Mix with a spoon until it forms a crumbly mixture. Set aside.
Top, Dimple, Bake
- Preheat the oven to 425°F (218°C).
- Drizzle the cheesecake filling over the dough and gently spread it out with the back of a spoon or a spatula. Sprinkle the graham cracker streusel on top.
- Bake for 10 minutes, then reduce the oven temperature to 375°F (190°C), and bake for another 20-25 minutes, or until the bread is golden brown and the cheesecake topping is firm. Let it cool for at least 30 minutes before slicing and serving.
The bread is done baking once it reaches an internal temperature of at least 190°F (88°C).
Notes
- Same-day rise: Unlike most of my focaccia recipes, which include both same-day and overnight options, this one is best made with the stretch-and-fold method and a same-day rise. The overnight fridge rise doesn’t give the dough quite enough gluten strength to support the heavy cheesecake layer.
- Let it cool: Don’t rush this final step! The focaccia continues to bake and the cheesecake filling continues to set after it comes out of the oven. Cutting into it too soon can leave you with a gummy center.
- Toppings: Fresh berries or berry jam add a pop of sweet/tart flavor & color just before serving.
- Storing: Let the focaccia cool completely, then cover it tightly and refrigerate for up to 3–4 days.
- Reheating: The focaccia will firm up and start to dry out after a couple of days in the fridge, but a quick reheat brings it back to life. Warm individual pieces in a 300°F oven or toaster oven for about 8–10 minutes, until heated through. Or spread a little butter on the sides and warm it in the microwave to soften the cut edges.
Nutrition
Serving: 1 slice (of 16)Calories: 350kcalCarbohydrates: 48gProtein: 7gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 43mgSodium: 429mgPotassium: 123mgFiber: 2gSugar: 16gVitamin A: 425IUVitamin C: 0.02mgCalcium: 66mgIron: 2mg
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