Blueberry Cheesecake Galette

Blueberry and cheesecake fillings are partially folded up in a homemade crust and baked. Serve room temperature with vanilla ice cream or whipped cream.
Photo by Diane V.
Blueberry Cheesecake Galette
Photo by Diane V.
Blueberry Cheesecake Galette
Photo by Diane V.
Blueberry Cheesecake Galette
Blueberry Cheesecake Galette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crust:

  • 1 3/4

    cups all-purpose flour

  • 2

    tablespoons sugar

  • Dash of kosher salt

  • 1

    stick (1/2 cup) cold unsalted butter, cubed

  • 1

    teaspoon apple cider vinegar (I used Great Value)

  • 1

    large egg

  • 2

    tablespoons water

  • Cooking spray

  • Cream Cheese Filling:

  • 1

    (8 oz) package cream cheese, softened

  • 1

    large egg yolk (reserve the white for the crust)

  • 3

    tablespoons sugar

  • 1/2

    teaspoon vanilla extract

  • Blueberries:

  • 2 1/4

    cups fresh blueberries (make sure they're completely dry)

  • 1/3

    cup sugar

  • 4

    teaspoons cornstarch

  • 1

    tablespoon fresh lemon juice

  • To finish:

  • Reserved egg white for brushing crust

  • Coarse white sugar, for sprinkling on crust

Directions

(It looks like a lot of steps but I tried to simplify it. It really is fairly easy to make.) Make the crust: In a mixing bowl, whisk together the flour, sugar, and salt; add the cubed butter and cut in with a pastry cutter until mixture resembles pea-size crumbs. Drizzle the vinegar over the top and toss together. In a small bowl, whisk the egg with the water; add to the flour mixture and stir until a dough forms. Don't overmix. Turn dough out onto a piece of plastic wrap; shape into a disk, wrap tightly and refrigerate until firm, at least 1 hour, before continuing with recipe. Lightly spray a baking sheet (I used a pizza pan) with cooking spray, then line with parchment paper, then lightly spray the parchment. Lightly flour another sheet of parchment paper on the counter, then roll out the dough into a 12" circle. (I placed the same used sheet of plastic wrap loosely on top of the dough to roll it out.) Brush off any excess flour around the dough then position your prepared baking sheet upside down evenly over the dough; holding the top edges of both pieces of parchment, invert the dough onto the baking sheet. Remove the top sheet of parchment and refrigerate until needed. For the cream cheese filling: In a mixing bowl and using a hand mixer, beat all the filling ingredients together until smooth. Set aside. For the blueberries: In a mixing bowl, whisk together the sugar and cornstarch; gently stir in the blueberries. Drizzle the lemon juice over the top and stir until berries are coated. Assembly preparation: Put an inverted baking sheet in the lower third of the oven then preheat to 425° F. Spread half of the cream cheese filling over the crust, leaving a 2" border all around. Spoon the blueberry mixture on top of filling. Fold the edge of the dough over the filling. Drizzle the remaining cream cheese mixture over the exposed berries. Whisk the reserved egg white and brush it over edges of crust. Sprinkle coarse sugar over the coated crust. Put the baking sheet with the galette directly on the hot baking sheet in the oven. Bake for about 25 minutes, or until the crust is golden. Carefully, slide the galette and the parchment paper onto a wire cooling rack using the edges of the parchment under the galette. Cool to lukewarm (or room temperature) before slicing into wedges. Serve with vanilla ice cream.

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