Blueberry Cheesecake Galette
Blueberry cheesecake galette combines a crisp, buttery galette pastry with a creamy, tangy cheesecake mixture and fresh, juicy blueberries. It’s drool-worthy!
I’ve been singing the praises of galettes for a while now. If you absolutely love the indulgence and elegance of desserts — but don’t like all the fuss — then a galette is the perfect answer to your problems. I’ve already posted about this floral delight, elderflower and strawberry galette, plus the bright and zesty courgette, garlic butter, and feta galette. However, I have to say, this bake is … heavenly, otherworldly, just something else. It’s the best combination of two iconic desserts: blueberry cheesecake and berry galette. They combine to make the most scrumptious blueberry galette recipe.
For starters, let’s talk about the pastry. It’s homemade (But don’t stress, because this is super easy to bring together with just a handful of pantry essentials) and packed full of rich butter, making it practically melt in the mouth. And the cheesecake base? It’s tangy, sweet, and creamy — balancing out the tart, juicy fruitiness of those fresh blueberries that explode in the mouth. As if those flavours weren’t enough, the crust is decked with slivered almonds to add a delicate hint of nuttiness. Yum!
The best thing about this blueberry cheesecake galette — aside from how quickly it all comes together and how tantalizingly delicious it is, of course — is its versatility. It’s my go-to showstopper for any occasion, from Christmas to birthdays, Valentine’s Day meals, and date nights. It’s basically a guaranteed way to impress. As soon as you take a bite, you’ll see what I mean!
What Ingredients Do You Need for This Blueberry Cheesecake Galette?
- Plain flour is the main ingredient for our homemade galette pastry.
- Butter gives galette pastry its distinctive flaky texture and rich, buttery flavor. I love to use salted butter, but unsalted also works.
- Icing Sugar sweetens the galette dough and the cream cheese mixture. Using icing sugar (also known as powdered or confectioners’ sugar) as opposed to other varieties is essential since it’s incredibly finely textured.
- Sea salt adds a little something extra to the galette dough.
- Egg Yolks are vital for adding richness to the pastry dough and helping to bind it together. It’s also added to the cream cheese mixture and used to brush on the pastry (for the gorgeous golden colour!).
- Water binds the pastry dough together. You’ll only need a dash of moisture — how much depends on the protein content of the flour you use.
- Blueberries are the star of the show! I love using fresh blueberries, but frozen berries are also suitable. The berry is sweet with a hint of tartness.
- Cream cheese is soft, mild, creamy, and mildly tangy, providing that characteristic “cheesecake flavour” to our blueberry galette.
- Granulated sugar is used to sweeten the blueberries, and I also sprinkle a little sugar on the crust before baking. It gives the galette a pleasant crunch and mouthfeel.
- Almonds complement the blueberry cheesecake flavour of the galette. I cut them into slivers and push them into the crust. Yum!
Can You Use Frozen Blueberries in a Galette?
You can absolutely use frozen blueberries for this blueberry galette recipe! There’s no difference between fresh and frozen blueberries in either flavour or nutrition. In fact, frozen berries will probably be your best option if you make this galette out of season.
However, if you do use frozen blueberries for this blueberry cheesecake galette recipe, keep a few things in mind. Most importantly, I highly recommend thawing the frozen blueberries before baking. The ice crystals from frozen berries can melt under the heat, causing a soggy galette crust … and nobody wants that! To avoid this, defrost the berries ahead of time and make sure to drain any excess liquid.
How to Make Blueberry Galette
Making a galette is straightforward and easy, but it also builds numerous skills in the kitchen. It’s one of the faster pastry-based desserts you can make since it doesn’t require elaborate shaping. Below is a quick overview of how to make this easy blueberry cheesecake galette, but for complete step-by-step instructions, please scroll down to the recipe card.
- Make the sweet shortcrust pastry by rubbing flour, icing sugar, salt, and cold butter between your fingertips until it resembles breadcrumbs. Add the egg yolk and water and bring together into a stiff dough.
- Chill the dough for at least 30 minutes.
- Make the cheesecake base by whisking cream cheese, icing sugar, and eggs.
- Assemble the galette by rolling out the pastry, spooning on the cheesecake filling, and topping with blueberries (coated in sugar). Fold in the sides, brush with egg wash, then add almonds and sugar to the crust.
- Bake the blueberry cheesecake galette for around 25 minutes or until golden.
How to Store Blueberry Galette
This blueberry cheesecake galette recipe is so irresistibly delicious that I’m not sure you’ll have leftovers! But, if you do, the blueberry galette is incredibly easy to store.
Since it has eggs and dairy in the cheesecake filling, it’s vital to refrigerate any leftovers. Wrap them well in foil (or reusable beeswax) and store them for up to three days. Beyond that, you can wrap up individual slices and store them in the freezer for around two months.
You can also make the pastry ahead of time. Wrap it in clingfilm or reusable beeswax and store it in the refrigerator for 1-2 days. When it comes time to use the pastry, it can be hard to work with as it’s so cold. To avoid this issue, let it sit outside the fridge for at least 15 minutes before rolling out.
The blueberry cheesecake galette filling is unbelievably quick to whip up — there’s no need to make it in advance since it takes less than five minutes!
This Recipe Is …
- Tangy and sweet
- Rich and buttery pastry
- Creamy and fruity
- Easy to make
- An impressive showstopper
Blueberry Cheesecake Galette Recipe
Ingredients
For the Galette Pastry
- 200 g plain flour all-purpose (AP flour
- 100 g cold butter
- 1 pinch salt
- 50 g icing sugar powdered sugar*
- 1 egg yolk
- 1 ½ tablespoon water** you may need an extra ½ tbsp
For the Filling
- 165-200 g cream cheese****
- 2 tablespoons icing sugar powdered sugar
- 1 egg yolk
- 250 – 300 g blueberries***
- 2 tablespoons granulated sugar
- 1 egg yolk for egg wash
- 8 – 10 almonds slivered
- 1 lemon, zested to serve
Instructions
- Make the sweet shortcrust pastry by rubbing 200 g plain flour, 100 g cold butter, 1 pinch salt, and 50 g icing sugar between your fingertips until it resembles breadcrumbs. Add 1 egg yolk and 1 ½ tablespoon water**, and bring together into a stiff dough.
- Wrap the galette pastry in reusable beeswax wrappers (or clingfilm) and chill in the fridge for a minimum of 30 minutes to one hour. Overnight is also fine.
- Preheat your oven to 180℃ or 356℉.
- Make the cheesecake base by whisking 165-200 g cream cheese****, 2 tablespoons icing sugar, and 1 egg yolk.
- In a large bowl, gently mix 250 – 300 g blueberries*** with 2 tablespoons granulated sugar.
- Assemble the galette by rolling the pastry to a 30cm diameter circle. Leaving room at the sides (to fold the pastry over later), spoon on your cheesecake filling, then top with the sugar-coated blueberries. Fold over the sides of the galette.
- Mix your egg wash by whisking 1 egg yolk until well blended. Brush this over your crust. Next, add 8 – 10 almonds (slivered), and a sprinkle of sugar (there will be some left from the blueberries). Any excess sugar you're left with, sprinkle over the berries.
- Bake the blueberry cheesecake galette for around 25 minutes or until the crust is golden. Cool and then garnish.
- Optionally, add 1 lemon, zested before serving.
