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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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).
- 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.
- 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.
- Prepping for Baking: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Rolling the Dough: On a lightly floured surface, roll out the dough into a 14-16 inch circle, not worrying about perfect shape.
- 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.
- 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.
- Baking: Bake the galette for 45 minutes or until the crust is medium golden brown.
- 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
