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Triple Berry Cheesecake Galette
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Course:
Dessert
Cuisine:
American
Keyword:
cheesecake galette, cheesecake galetter recipe, how to bake cheesecake galette, triple berry cheesecake, triple berry cheesecake galette, triple berry cheesecake recipe
Prep Time:
2
hours
20
minutes
Cook Time:
25
minutes
Total Time:
2
hours
45
minutes
Servings:
4
people
Author:
Olive
I read the recipe and already have a picture in my mind of how I will tweak it because I plan to use frozen blueberries.
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Equipment (click equipment to buy it)
Food Processor
Whisk
Measure Cup
Tablespoon
Teaspoon
Plastic Wrap
Personal Fridge
Parchment Paper
Baking Sheet
Mixing Bowl
Glass Bowl
Range Oven
Chef Knife
Pastry Brush
Grater
Ingredients (click ingredient to buy it)
FOR THE DOUGH:
1 ½
cups
All-Purpose Flour
2
tablespoons
Granulated Sugar
1
teaspoon
Apple Cider Vinegar
1
pinch
Kosher Salt
1
stick
Unsalted Butter
cold / diced
1
pc
Egg
large size
Cooking Spray
FOR THE FILLING:
2
cups
Frozen Mixed Berries
½
cup
Granulated Sugar
or 2 tablespoons
1
tablespoon
Lemon Juice
fresh
2
tablespoons
Cornstarch
1
pinch
Kosher Salt
8
oz
Cream Cheese
8oz pack
1
pc
Egg
large size / beaten plus 1 egg yolk
pinch
Nutmeg
freshly grated
Coarse Sugar
for sprinkling
Instructions
MAKING THE DOUGH:
Pulse the flour, granulated sugar, vinegar and salt in a food processor until combined.
Add the butter and pulse until the mixture looks like coarse meal with pea-size pieces of butter.
Whisk the egg with 2 tablespoons water; add to the food processor and pulse until a dough just starts to form.
Turn out onto a piece of plastic wrap; shape into a disk, wrap tightly and refrigerate until firm, at least 1 hour.
Mist a baking sheet with cooking spray.
Roll out the dough into a 12-inch round between 2 sheets of floured parchment paper.
Remove the top piece of parchment and invert the dough onto the prepared baking sheet; remove the other piece of parchment.
Refrigerate until ready to assemble.
MAKING THE FILLING:
Toss the frozen mixed berries, ½ cup granulated sugar, the lemon juice, cornstarch and salt in a bowl.
Whisk the cream cheese, egg yolk, the remaining 2 tablespoons granulated sugar and the nutmeg in a separate bowl.
Spread half of the cream cheese mixture over the dough, leaving a 2-inch border.
Top with the blueberries.
Fold the edge of the dough over the filling.
Drizzle the remaining cream cheese mixture over the berries; refrigerate 30 minutes.
Preheat oven to 425 degrees F.
Brush the crust with the beaten egg and sprinkle with coarse sugar.
Bake the galette until the crust is golden, 20 to 25 minutes.
Let cool slightly before slicing.
Enjoy!! :)
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