Orly's Gluten Free Raspberry Cheesecake Babka

This babka is a special item that I developed for my Shavuot Menu at my restaurant, Modern Bread and Bagel. Since many of you can’t make it into NYC to visit us, I wanted to share this new and exciting recipe with you to make at home! Happy Shavuot!

Dough Starter:
3/4 cup (110g)  Manhattan Blend
3 Tbsp (20g) dry yeast
1/2  cup (110ml) warm milk (105–115°)

Dough:
1/2 scant cup (85g) sugar
2 large eggs
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking powder
1 1/3 cups (220g) Manhattan Blend
7 Tbsp (100g) softened butter

Extra gluten free flour for rolling

Raspberry Cheesecake Filling & Topping:
1 cup (300g) raspberry jam
2 3/4 cup (680g) cream cheese
3/4 cup (170g) sugar
2 X-L eggs
2 tsp vanilla
3/4 cup (85g) corn starch
1 egg yolk (eggwash)
white chocolate chips (optional)
cake crumbs, powdered sugar and melted white chocolate (optional)

Heat: Pre-heat the oven to 350°F (180°C).  Grease a rectangular loaf pan.

Mix: In the bowl of your stand mixer with the paddle attachment combine the dough starter ingredients and let sit for 10 minutes.  Mix Manhattan Blend, salt and baking powder in a separate bowl.  Add the sugar, eggs, and vanilla to the bowl and mix together on low speed for 2 minutes.  Add the flour mixture to the wet mixture and mix on medium speed until fully incorporated.  Slowly add the softened butter and mix all ingredients together until it forms a smooth shiny dough.

Filling:  Refrigerate dough until it is firm and easy to roll out.   While the dough is in the fridge, prepare the cheesecake filling.  In a large bowl fitted with the paddle attachement, mix cream cheese and sugar together until smooth. Add the 2 eggs and the vanilla and mix to incorporate. Finally, add the cornstarch and mix together to form a smooth filling.

Shape: Using Manhattan Blend or white rice flour, turn the dough out onto a heavily floured work surface.  Using a rolling pin, roll the dough out into a rectangle, about 2cm thickness. Put a layer of raspberry jam to cover the surface of the dough, leaving a 3/4 inch border along the top edge.  On top of the jam, spread a layer of the cheesecake filling. Beginning with the long edge nearest you, carefully roll the dough into a tight cylinder, and then twist the cylinder into a loose knot.  Transfer dough into loaf pan to rise.  
Note: You can also roll the cylinder into a snail shape, like a cinnamon bun, and place it on a flat sheet pan to rise.  

Proof and Bake: Let the babka sit in a warm area (80–100°F or 40-45°C )  for 30 minutes or until doubles in size.  Eggwash the tops and sprinkle with white chocolate chips.  If you have leftover gluten free cookies or cake, grind them into crumbs and top the babka with the crumbs.  Or make your own crumb/streusel topping.   Bake at 350°F (180°C) until the outside of the babka is golden brown, about 35 to 45 minutes..  The inside should be very moist.  Finish with powdered sugar and melted white chocolate drizzle.