Triple Berry Cheesecake Galette
User Reviews
5.0
6 reviews
Excellent
Triple Berry Cheesecake Galette
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This triple berry cheesecake galette is so lovely for the summer season. Strawberries, raspberries and blueberries baked on a cheesecake filling in a flaky, buttery crust. Perfect for the 4th of July!
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Ingredients
crust
- 4 cups sifted all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 large egg lightly beaten
- 1 teaspoon white vinegar
- 1/2 cup ice cold water
- 1 1/2 cups cold unsalted butter cut into pieces, 3 sticks or 24 tablespoons
- 1 egg + a few drops of water beaten together, for brushing
- 2 tablespoons raw coarse sugar
fruit
- 1 cup blueberries
- 1 cup raspberries
- 1 ½ cusp strawberries
- ¼ cup sugar
- 1 tablespoon all-purpose flour
filling
- 8 ounces cream cheese, softened
- ⅓ cup sugar
- 1 large egg
- 1 tablespoon vanilla extract
- kosher salt
Instructions
- NOTE: this makes TWO galette crusts! I highly suggest following this recipe and making two - stick one in the freezer so you have it when needed. You can freeze it for 3 months!
- Add the flour, sugar, cinnamon and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough with your hands and wrap it in plastic wrap. This dough makes enough for 2 galette crusts, so separate it into 2 sections now, – or separate it after it’s refrigerated.
- Refrigerate the dough for 30 minutes. Freeze one of the other balls of dough!
- After 30 minutes, preheat the oven to 400 degrees F. Remove one of the crusts from the fridge.
- Combine the blueberries, raspberries and strawberries in a large bowl. Sprinkle the sugar and flour over the fruit and toss it well. Let sit until ready to use.
- Place the cream cheese in a bowl. Beat with a hand mixer on medium speed until creamy and smooth. Beat in the sugar, egg, vanilla extract and a pinch of salt. Beat until combined and smooth.
- Roll one of the pie crusts into a… “rustic”shape – like a big rectangle or circle with ragged edges, until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet.
- Spread three quarters of the cheesecake filling mixture on the dough, leaving a 1-inch border. Place the berries on top of the filling. Once the fruit is layered, fold the crust over top of it - it doesn’t have to look perfect or fancy. Dollop some of the remaining cheesecake filling over the berries.
- Brush the crust with the beaten egg wash. Sprinkle with the coarse sugar.
- Bake the galette until the crust is golden and the fruit is syrupy, about 40 to 45 minutes. Let it cool slightly before slicing and serving with a fresh mint leaf.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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