Blueberry Cheesecake Galette Recipe
Blueberry cheese galette is the perfect combination of two iconic desserts. It's delicious, and an impressive showstopper for any occasion.
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.
Notes
* Please try to buy icing sugar that doesn't have additional cornflour/cornstarch, as this will affect the texture and taste of the galette.
** How much water you need to knead the dough completely depends on the brand and variety of flour, so start with less and work your way up to more.
*** I haven't added a strict weight measurement for blueberries to account for reader taste. If you want more cheesecake flavor, use slightly less blueberries. If you'd like more fruit, use slightly more. I used 250g.
**** Most cream cheese packets are in packs of 165g, but if you have a 200g packet, feel free to add it all. It won't affect the recipe. Just make sure to buy "dry" cream cheese — I like Philadephia.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 80.1gProtein: 31.6gFat: 66gSaturated Fat: 16gPolyunsaturated Fat: 38gCholesterol: 121mgSodium: 153mgFiber: 13.9gSugar: 40.6g
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