Berry Galette with Cheesecake Recipe

Introduction

This Berry Galette with Cheesecake is a delightful treat combining flaky pastry, rich cheesecake, and fresh berries. It’s a simple yet impressive dessert perfect for any occasion, offering a rustic look and a burst of fruity flavor.

Ingredients

• 2 cups all purpose flour
• 1.5 tsp kosher salt
• ¾ cup unsalted butter, cold, cut into ¼ inch cubes
• 1 tbsp apple cider vinegar
• ¼ cup ice water (plus about 7 more tablespoons)
• 1 egg (for egg wash)
• 1.5 tsp Demerara sugar (for sprinkling the crust)
• 16 oz strawberries, hulled and halved
• 1.5 tsp lime juice
• ¼ cup granulated sugar
• 1 cup blueberries
• 1.5 tsp lime juice (for blueberries)
• 1.5 tbsp granulated sugar (for blueberries)
• 8 oz cream cheese, softened
• ½ tsp vanilla bean paste
• ¼ tsp kosher salt
• ⅛ tsp fresh nutmeg (or dried)
• 1 tsp lime zest
• 1 egg (for cheesecake batter)
• ¼ cup powdered sugar

Instructions

1. Step 1: In a food processor, pulse the flour and salt four times each for about one second.
2. Step 2: Add the cold butter cubes to the food processor and pulse until the mixture resembles coarse meal.
3. Step 3: Transfer the mixture to a medium bowl and mix in the apple cider vinegar and ¼ cup ice water using a fork.
4. Step 4: Gradually add ice water, one tablespoon at a time, mixing between additions until the dough begins to come together but remains a bit shaggy.
5. Step 5: Press the dough together and knead gently four times, avoiding overworking.
6. Step 6: Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. The dough can be refrigerated up to 3 days or frozen for 30 days.
7. Step 7: In separate bowls, combine strawberries with lime juice and sugar, and blueberries with lime juice and sugar. Set aside.
8. Step 8: Using a hand mixer on medium speed, blend cream cheese, vanilla bean paste, salt, nutmeg, and lime zest until smooth.
9. Step 9: Add the egg to the cream cheese mixture and blend until smooth, then blend in the powdered sugar until fully incorporated.
10. Step 10: Preheat oven to 400°F and line a baking sheet with parchment paper.
11. Step 11: On a lightly floured surface, roll out the dough into a 14-16 inch circle; perfection is not necessary.
12. Step 12: Spread half of the cheesecake batter over the dough, leaving a 2-inch border around the edges. Reserve the rest of the batter.
13. Step 13: Arrange the strawberries and blueberries on top of the cheesecake layer as desired, or mix the berries together if preferred.
14. Step 14: Dollop the remaining cheesecake batter over the berry layer.
15. Step 15: Fold the edges of the dough up and over the berries to create the galette shape.
16. Step 16: Beat the remaining egg and brush it over the crust edges. Sprinkle the edges with Demerara sugar.
17. Step 17: Bake for 45 minutes or until the crust is a medium golden brown.
18. Step 18: Allow to cool slightly and enjoy warm or at room temperature.

Tips & Variations

• Use a mix of your favorite berries or stone fruits to customize this galette.
• For extra flaky crust, keep all ingredients cold and handle dough minimally.
• Swap lime zest for lemon zest for a slightly different citrus note.
• Serve with a drizzle of honey or a scoop of vanilla ice cream for added indulgence.

Storage

Store the galette in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F for 10–15 minutes to restore crispness. This galette is best enjoyed fresh but still delicious after chilling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 3 days or frozen for 30 days. Just thaw before rolling out.

Can I use frozen berries instead of fresh?

Frozen berries can be used, but be sure to thaw and drain excess liquid to prevent the crust from becoming soggy.

Berry Galette with Cheesecake Recipe

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★★★★★

4.6 from 74 reviews

• Author: lilan
• Total Time: 1 hour 5 mins
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Berry Galette with Cheesecake combines a flaky homemade crust with a creamy cheesecake filling and a vibrant mix of fresh strawberries and blueberries, all baked to a perfect golden brown. It’s a rustic yet elegant dessert that highlights fresh berries and tangy lime flavors wrapped in a buttery crust, perfect for any occasion.

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Ingredients

Scale 1x2x3x

For the Crust

• 2 cups all purpose flour
• 1.5 tsp kosher salt
• ¾ cup unsalted butter, cold, cut into ¼ inch cubes
• 1 tbsp apple cider vinegar
• ¼ cup ice water, plus about 7 more tablespoons as needed
• 1 egg (for egg wash)
• 1.5 tsp Demerara sugar (for sprinkling on edges)

For the Berry Filling

• 16 oz strawberries, hulled and halved
• 1.5 tsp lime juice (for strawberries)
• ¼ cup granulated sugar (for strawberries)
• 1 cup blueberries
• 1.5 tsp lime juice (for blueberries)
• 1.5 tbsp granulated sugar (for blueberries)

For the Cheesecake Batter

• 8 oz cream cheese, softened
• ½ tsp vanilla bean paste
• ¼ tsp kosher salt
• ⅛ tsp fresh nutmeg or dried nutmeg
• 1 tsp lime zest
• 1 egg
• ¼ cup powdered sugar

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Instructions

1. Making the Crust: Pulse the flour and salt in a food processor four times, about one second each. Add the cold cubed butter and pulse until the mixture resembles a coarse meal.
2. Forming the Dough: Transfer the mixture to a medium bowl, add apple cider vinegar and ¼ cup ice water. Mix with a fork, adding more ice water one tablespoon at a time until the dough begins to come together but remains slightly shaggy.
3. Kneading and Chilling: Press the dough together, knead quickly 4 times by hand, avoiding overworking. Shape into a disk, wrap in plastic wrap, and refrigerate for 1 hour (can refrigerate up to 3 days or freeze for 30 days).
4. Mixing the Berries: In separate bowls, combine strawberries with lime juice and sugar; do the same for blueberries with their lime juice and sugar. Alternatively, mix berries together if you prefer.
5. Making the Cheesecake Batter: Using a hand mixer on medium speed, blend cream cheese, vanilla bean paste, salt, nutmeg, and lime zest until smooth. Add the egg and continue blending, then mix in powdered sugar until silky.
6. Prepping for Baking: Preheat oven to 400°F and line a baking sheet with parchment paper.
7. Rolling the Dough: On a lightly floured surface, roll out the dough into a 14-16 inch circle, not worrying about perfect shape.
8. Assembling the Galette: Spread half of the cheesecake batter onto the dough, leaving a 2-inch border. Arrange the berry mixtures over the batter as desired, and dollop the remaining cheesecake batter on top of the berries.
9. Folding and Egg Wash: Fold the crust edges up over the filling to create a rustic edge. Beat the egg and brush it over the crust edges, then sprinkle with Demerara sugar.
10. Baking: Bake the galette for 45 minutes or until the crust is medium golden brown.
11. Serving: Let the galette cool slightly or serve at room temperature for best flavor enjoyment.

Notes

• Keep the butter and water very cold for a flakier crust.
• Do not overwork the dough to avoid tough crust.
• The galette crust can be chilled or frozen for longer storage.
• You can arrange the berries in any pattern or simply mix them together.
• This dessert can be served warm or at room temperature depending on preference.

• Prep Time: 20 mins
• Cook Time: 45 mins
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Berry galette, cheesecake galette, rustic berry tart, homemade pie crust, cream cheese dessert