Blueberry Cheesecake Galette Recipe
If you’re looking for a dessert that perfectly balances rustic charm with elegant flavor, the Blueberry Cheesecake Galette Recipe is exactly what you need. This delightful treat combines a flaky, buttery crust with a luscious cream cheese filling and bursts of fresh, sweet blueberries. It’s so simple to make but delivers a stunning presentation and a symphony of flavors that will wow your friends and family. Whether you’re serving it for a special occasion or just to satisfy a sweet craving, this Blueberry Cheesecake Galette Recipe is guaranteed to become a favorite in your repertoire.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients, each playing a vital role in creating the perfect balance of texture and taste. From the crispness of the buttery pastry to the creamy richness of the filling and the fruity freshness of the blueberries, these essentials come together with wonderful harmony.
- 200 g plain flour: The foundation of the crust, providing structure and a light chew.
- 100 g cold butter: Key for that flaky, melt-in-your-mouth pastry texture.
- 1 pinch salt: Enhances all the flavors, making the sweetness pop.
- 50 g icing sugar: Adds just the right touch of sweetness to the dough.
- 1 egg yolk: Helps bind the dough and enriches the flavor.
- 1 ½ tablespoon water: Used to bring the dough together without making it too sticky.
- 165-200 g cream cheese: The creamy star that makes the cheesecake filling so irresistible.
- 2 tablespoons icing sugar: Sweetens the cream cheese filling beautifully.
- 1 egg yolk: Adds silkiness and structure to the cheesecake base.
- 250-300 g blueberries: The juicy, vibrant fruit that gives the galette its fresh, summery flavor.
- 2 tablespoons granulated sugar: Macerates the berries to draw out their natural sweetness.
- 1 egg yolk (for egg wash): Creates a glossy, golden crust.
- 8-10 slivered almonds: Adds a delicate crunch and a nutty note on top.
- 1 lemon, zested: Optional but highly recommended for a refreshing citrus kick when serving.
How to Make Blueberry Cheesecake Galette Recipe
Step 1: Prepare the Pastry
Start by making the sweet shortcrust pastry that forms the beautiful base of your galette. Rub the plain flour, cold butter, salt, and icing sugar between your fingertips until the mixture looks like fine breadcrumbs. This technique creates that irresistible flakiness in your crust. Then, add the egg yolk and water to bring everything together into a stiff dough.
Step 2: Chill the Dough
Wrap your galette dough tightly using beeswax wrappers or clingfilm and let it rest in the fridge for at least 30 minutes. This chilling step is crucial as it helps relax the gluten and keep the butter cold, making the pastry tender and flaky once baked.
Step 3: Preheat Your Oven
While the dough chills, preheat your oven to 180 degrees Celsius or 356 degrees Fahrenheit so it’s ready for your galette to bake perfectly.
Step 4: Make the Cheesecake Base
Next, whip together the cream cheese, icing sugar, and an egg yolk until smooth and creamy. This mixture will be the luscious, velvety layer that contrasts beautifully with the crisp crust and juicy berries.
Step 5: Macerate the Blueberries
In a large bowl, gently toss the fresh blueberries with granulated sugar. This simple step softens the berries slightly, releasing their natural juices and enhancing their sweetness—perfect for a juicy, flavorful filling.
Step 6: Assemble the Galette
Roll out your chilled dough on a floured surface into a roughly 30cm circle, leaving enough edge to fold over later. Spread your cheesecake filling evenly over the center, taking care not to reach the edges. Then, pile the sugared blueberries on top of the filling. Carefully fold the edges of the pastry over the fruit, creating a rustic border that holds everything together.
Step 7: Add Egg Wash and Garnishes
Whisk an egg yolk and brush it all over the folded crust to ensure a gorgeous golden finish. Sprinkle your slivered almonds around the edges and scatter any leftover sugar over the berries for a delightful sparkle and crunch.
Step 8: Bake the Galette
Place your assembled galette on a baking sheet and bake in the preheated oven for about 25 minutes or until the crust turns a beautiful golden brown. Let it cool slightly before serving to allow the filling to set perfectly.
Step 9: Add Final Touches
For an extra burst of brightness, zest a lemon over the galette right before serving. This little flourish wakes up all the flavors and elevates your Blueberry Cheesecake Galette Recipe from delicious to unforgettable.
How to Serve Blueberry Cheesecake Galette Recipe
Garnishes
Simple garnishes like a light dusting of icing sugar, a few fresh mint leaves, or a sprinkle of lemon zest can add the perfect finishing touch to your galette. These accents brighten up the flavors and add visual appeal without overwhelming the star ingredients.
Side Dishes
This Blueberry Cheesecake Galette Recipe pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a lighter touch, serve it alongside a mixed green salad with a citrus vinaigrette to balance the richness of the dessert.
Creative Ways to Present
Try slicing the galette into generous wedges and serving on pastel-colored plates to enhance its rustic charm. You could also add a drizzle of blueberry compote or a small ramekin of mascarpone cheese for guests to add as they please—turning your galette into an interactive treat.
Make Ahead and Storage
Storing Leftovers
Leftover Blueberry Cheesecake Galette can be stored in an airtight container in the fridge for up to 3 days. The crust remains deliciously crisp if re-heated carefully, and the filling maintains its creamy texture after chilling.
Freezing
To freeze your galette, wrap it tightly in plastic wrap and then aluminum foil. Store in the freezer for up to one month. When ready to enjoy, thaw overnight in the fridge before reheating gently to preserve that flaky crust and creamy filling.
Reheating
Warm leftovers in a preheated oven at 160 degrees Celsius (320 degrees Fahrenheit) for 10-12 minutes. This helps revive the crispness of the crust and brings back that fresh-from-the-oven feeling without drying out the filling.
FAQs
Can I use frozen blueberries for this Blueberry Cheesecake Galette Recipe?
Yes, frozen blueberries can be used, but it’s best to thaw and drain them to avoid excess moisture, which could make the crust soggy.
Is it necessary to use cream cheese in the filling?
Cream cheese is essential for the cheesecake-like texture and tangy flavor in this galette, but you could substitute with mascarpone for a milder taste.
Can I prepare the galette dough in advance?
Absolutely! The dough can be made and chilled overnight, which actually improves the texture and makes rolling it out much easier.
What if I don’t have slivered almonds?
You can omit them or replace with chopped pecans or walnuts to add a similar nutty crunch.
How do I prevent the crust edges from burning?
If you notice the crust browning too quickly, cover the edges loosely with foil halfway through baking to protect them while the filling finishes cooking.
Final Thoughts
There’s something truly special about the Blueberry Cheesecake Galette Recipe that makes it a joy to bake and even more of a joy to eat. Its combination of buttery crust, creamy filling, and fresh blueberries strikes the perfect balance between rustic and refined. I can’t wait for you to try this recipe and share it with your loved ones—it’s the kind of dish that brings people together and leaves everyone smiling.
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Blueberry Cheesecake Galette Recipe
- Total Time: 45 minutes to 1 hour 15 minutes (including chilling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Blueberry Cheesecake Galette is a delightful blend of a buttery, tender shortcrust pastry filled with a smooth, sweet cream cheese base and topped with fresh, sugar-macerated blueberries. Easy to assemble and bake, this rustic French-inspired tart is perfect for a sweet treat or a special dessert, combining creamy and fruity flavors with a crunchy almond garnish and a hint of fresh lemon zest.
Ingredients
Pastry
- 200 g plain flour (all-purpose flour)
- 100 g cold butter
- 1 pinch salt
- 50 g icing sugar (powdered sugar)
- 1 egg yolk
- 1 ½ tablespoon water (may need an extra ½ tablespoon)
Cheesecake Filling
- 165–200 g cream cheese
- 2 tablespoons icing sugar (powdered sugar)
- 1 egg yolk
Berry Topping
- 250 – 300 g blueberries
- 2 tablespoons granulated sugar
Garnish and Finishing
- 1 egg yolk (for egg wash)
- 8 – 10 almonds (slivered)
- 1 lemon, zested (optional, for serving)
Instructions
- Make pastry: Combine 200 g of plain flour, 100 g cold butter, a pinch of salt, and 50 g icing sugar in a bowl. Rub the butter into the flour mixture between your fingertips until the texture resembles breadcrumbs, ensuring the butter is evenly distributed.
- Form dough: Add 1 egg yolk and 1 ½ tablespoons water to the flour mixture. Gently bring the mixture together into a stiff dough. Add an extra ½ tablespoon of water if needed to help bind the dough.
- Chill pastry: Wrap the dough tightly in reusable beeswax wrappers or clingfilm and place it in the refrigerator for at least 30 minutes to an hour. Chilling overnight is also suitable for improved texture.
- Preheat oven: Set your oven to 180℃ (356℉) to prepare for baking.
- Prepare cheesecake filling: In a bowl, whisk together 165-200 g cream cheese, 2 tablespoons icing sugar, and 1 egg yolk until smooth and creamy.
- Macerate blueberries: In another bowl, gently mix 250-300 g fresh blueberries with 2 tablespoons granulated sugar. Let them sit for a few minutes to release their juices.
- Roll out pastry: On a floured surface, roll the chilled dough into a 30 cm diameter circle. Leave some space around the edges to fold over later.
- Assemble galette: Spoon the cheesecake filling onto the center of the rolled-out pastry, leaving a border around the edge. Top the filling with the sugar-coated blueberries evenly.
- Fold edges: Carefully fold the edges of the pastry up and over the filling to create a rustic border, pleating as necessary to contain the filling.
- Egg wash and garnish: Whisk 1 egg yolk until well blended and brush it across the pastry crust to give a golden finish when baked. Sprinkle the slivered almonds over the edge and any remaining sugar over the berries for added sweetness and crunch.
- Bake: Place the galette on a baking sheet and bake in the preheated oven for approximately 25 minutes or until the crust is beautifully golden and cooked through.
- Cool and zest: Allow the galette to cool slightly before serving. Optionally, sprinkle lemon zest from 1 lemon over the top for a fresh, zesty finish.
Notes
- Using cold butter is crucial for a flaky pastry texture.
- The water measurement may vary slightly depending on humidity and flour type—add extra gradually if needed.
- Blueberries can be substituted with other berries like raspberries or blackberries if preferred.
- For a firmer cheesecake filling, chill it briefly before assembling.
- Be careful not to overwork the dough to keep the crust tender.
- Leftover galette can be refrigerated and gently reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice (about 1/8th of galette)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: Blueberry galette, cheesecake galette, blueberry tart, cream cheese dessert, rustic tart, summer dessert, easy cheesecake recipe
