Berry Cheesecake Galette

Yup, it’s another recipe borrowed from Smitten Kitchen… I can’t help it, it’s my go-to source for tasty recipes and this one turned out so delicious (and pretty) that I couldn’t help sharing!

This galette is easy to put together, looks impressive, and tastes great served cold or at room temperature. The creamy cheesecake filling contrasts nicely with the tart berries (whichever kind you want to put in, fresh or frozen!), and the sugar-studded crust brings it all together. It’s kind of like a three-way cross between a danish, a berry pie, and a cheesecake, and it’s definitely going to be served at my next brunch gathering.

I did have a few issues on my first try with the bottom of the crust being slightly underbaked, but I adjusted the baking instructions so I think you’ll be fine. And even if the crust is just a tiny bit soggy instead of crisp, it’s still a fantastic treat!

Berry Cheesecake Galette (adapted slightly from Smitten Kitchen)

Crust

• 1 1/4 cups (160 grams) all-purpose flour
• 1/4 teaspoon fine sea or table salt
• 1 1/2 teaspoons granulated sugar
• 8 tablespoons (4 ounces or 113 grams) cold unsalted butter, cut into pieces
• 1/4 cup yogurt, sour cream, or ricotta cheese
• 2-3 tablespoons cold water
• Coarse sugar for sprinkling

1. Mix together dry ingredients (except coarse sugar), then add butter pieces and cut in with a pastry cutter (or your fingers) until the butter is mostly incorporated. You should still have a few pieces left the size of green peas.

2. In a small bowl, combine the dairy with 2 tablespoons of water and stir until smooth. Add to your flour/butter mixture and mix with your hands until it forms a cohesive (but not sticky) dough. Add extra sprinkles of water as necessary.

3. Shape into a disk, wrap in plastic, and chill in your freezer for about 15 minutes. If you want to save it for later, keep it in the refrigerator instead.

Filling

• 1 (8-ounce) package cream cheese, softened
• 1 large egg plus 1 large egg white (you’ll use the yolk later)
• 7 tbs. sugar
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1 1/2 cups berries, fresh or frozen
• 1 tbs. sugar
• A squeeze of lime or lemon juice
• 1 teaspoon cornstarch

1. Beat together cream cheese, egg, egg white, 7 tbs. sugar, vanilla, and salt, until smooth. The easiest way to do this is to combine the cream cheese and sugar and beat until the sugar breaks up the lumps of cream cheese, then add the egg and beat some more, then the rest of the ingredients. If you forget and add everything at once, don’t worry, just keep beating and it’ll smooth out eventually.

2. In a separate bowl, mix together berries (if they’re frozen, don’t bother thawing), sugar, 1 tbs. sugar, lime/lemon juice, and cornstarch.

To assemble:

1. Put a baking sheet (or a pizza stone) on the bottom rack of the oven and pre-heat oven to 375 degrees F. Keep the rack as close to the bottom of the oven as you can.

2. Spray a 9″ tart pan, cake pan, or springform pan with cooking spray, and line with a circle of parchment paper.

3. Roll out your crust on a floured board until it’s about 14″ in diameter. Lay in your prepared pan and pinch the edges so they stay up for the moment.

4. Pour cheesecake filling into the pan, then top with berry mixture.

5. Gently fold crust edges over the top of the filling, pleating to fit.

6. Combine leftover egg yolk with 1 tbs. water and brush onto the visible crust edges. Sprinkle with coarse sugar.

7. Place your filled pan onto the hot baking sheet at the bottom of the oven, and bake for about 40-50 minutes, until the cheesecake filling jiggles only slightly in the center when you shake it.

8. If your top crust is too pale (mine was), turn your broiler on low and place your galette on the top shelf of the oven, turning it until it’s browned all over.

9. Let cool to room temperature and serve as-is, or chill before serving. Either way is good, but you can’t serve it hot or the cheesecake filling will be all runny.

 

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