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Blueberry Cheesecake Galette


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Rate this recipe 4.4/5 (20 Votes)


  • ~For the dough:
  • 1 3/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon apple cider vinegar
  • Pinch of kosher salt
  • 1 stick cold unsalted butter, diced
  • 1 large egg
  • Cooking spray
  • ~For the filling:
  • 2 cups blueberries
  • 1/3 cup plus 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 4 teaspoons cornstarch
  • Pinch of kosher salt
  • 1 8 -ounce package cream cheese
  • 1 large egg, beaten, plus 1 egg yolk
  • Pinch of freshly grated nutmeg
  • Coarse sugar, for sprinkling


Adapted from


Step 1

~Make the dough:

* Pulse the flour, granulated sugar, vinegar and salt in a food processor until combined.

* Add the butter and pulse until the mixture looks like coarse meal with pea-size pieces of butter.

* Whisk the egg with 2 tablespoons water; add to the food processor and pulse until a dough just starts to form.

* Turn out onto a piece of plastic wrap; shape into a disk, wrap tightly and refrigerate until firm, at least 1 hour.

* Mist a baking sheet with cooking spray.

* Roll out the dough into a 12-inch round between 2 sheets of floured parchment paper.

* Remove the top piece of parchment and invert the dough onto the prepared baking sheet; remove the other piece of parchment.

* Refrigerate until ready to assemble.

~Make the filling:

* Toss the blueberries, 1/3 cup granulated sugar, the lemon juice, cornstarch and salt in a bowl.

* Whisk the cream cheese, egg yolk, the remaining 2 tablespoons granulated sugar and the nutmeg in a separate bowl.

* Spread half of the cream cheese mixture over the dough, leaving a 2-inch border.

* Top with the blueberries.

* Fold the edge of the dough over the filling.

* Drizzle the remaining cream cheese mixture over the berries; refrigerate 30 minutes.

* Put an inverted baking sheet in the lower third of the oven and preheat to 425 degrees F.

* Brush the crust with the beaten egg and sprinkle with coarse sugar.

* Put the baking sheet with the galette directly on the hot baking sheet in the oven.

* Bake until the crust is golden, 20 to 25 minutes.

* Let cool slightly before slicing.


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