Cranberry Cheesecake Galette
User Reviews
5
Cranberry Cheesecake Galette
Description
This recipe combines two prepared pie crusts topped with a smooth cream cheese-based filling consisting of cream cheese, sugar, egg yolks, and vanilla extract. On top, a cranberry sauce made by simmering fresh cranberries with sugar, water, and salt until thickened is spooned, then gently swirled through the cheesecake layer for a marbled effect. The outer edge of the crust is folded up over the filling in segments, forming a rough rustic border with a golden baked finish.
The resulting galette offers a combination of creamy, sweet cheesecake accented by the mildly tart, fruity cranberry topping. The crust provides a crisp and flaky vessel for the filling. This dessert can serve twelve slices total from the two tarts and can be refrigerated for up to four days.
The cranberry sauce can be made in advance and stored refrigerated or even frozen for longer storage, allowing for preparation ahead of time. The recipe also suggests flavor variations such as adding cinnamon, ground ginger, or orange zest to the cranberry sauce, and finishing with an optional drizzle of honey for added sweetness and gloss.
Ingredients
For the cranberry sauce (see note 1):
- 1/2 cup granulated sugar
- 1/3 cup water
- pinch salt
- 8 ounces cranberries fresh
For the galette:
- 2 (8 ounce) packages cream cheese softened
- 2/3 cup granulated sugar
- 2 egg divided
- 1 teaspoon vanilla extract
- 1 (14 ounce) box pie crusts 2 crusts, see note 2, refrigerated
- 1 tablespoon water
Instructions
- To make the cranberry sauce, in small saucepan, combine sugar, water, and salt. Bring to boil, then stir in cranberries. Cook until cranberries have popped and broken down and the sauce has thickened, about 10 minutes. Cool at least 30 minutes.
- Meanwhile, preheat oven to 400 degrees. Line baking sheets with parchment paper. Unroll both pie crusts into a flat circle and lay on prepared sheets.
- Separate egg whites from egg yolks and set whites aside. In a stand mixer with the paddle attachment, or in a bowl with a hand mixer, whip cream cheese, sugar, yolks, and vanilla until smooth.
- Divide cream cheese filling between the center of both pie crusts, leaving a 1-inch border around the outside. Drop spoonfuls of cranberry sauce on each, using about 1/2 cup cranberry sauce per galette.
- Gently drag knife through cranberry sauce to create a swirl pattern. Use a light touch and be careful not to over-swirl the filling. Fold 2-inch segments of pie crust up at a time to create crust. You should have about 8 folds per galette.
- In a small bowl, whisk together egg whites and cream or water. Brush on folded galette crust. Bake until crust is golden brown and filling is heated through, about 15 to 20 minutes. Remove from oven and cool 10 minutes. Cut each tart into 6 wedges.
Notes
- The cranberry sauce can be prepared up to three days ahead and stored in the refrigerator.
- Store leftovers covered in the refrigerator for up to four days to maintain freshness.
- Frozen cranberry sauce may be kept up to three months; thaw in the refrigerator before use.
- Optional flavor enhancements include ground cinnamon, ginger, or orange zest added to cranberry sauce.
- Using store-bought pie crust makes preparation easier, though homemade crust can be used.
- The recipe yields two galettes, approximately six slices each, for a total of twelve servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices (from 2 galettes)
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 101kcal | 5% |
| Carbohydrates | 22g | 7% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 13mg | 1% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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