It's time to celebrate the 4th of July and what better dessert to make than this red, white and blue Berry Cheesecake Galette! This Berry Cheesecake Galette has strawberries, blueberries and a cheesecake mixture with lime zest spread across the bottom and dolloped on top.
I've been obsessed with galettes lately because they're easy, have a rustic beauty and so versatile. One of my favorite things about galettes is how crisp the bottom of the crust stays and how flaky the sides are.
Other sweet galette recipes include Strawberry Galette, Peach Galette, then there's the mouthwatering savory Heirloom Tomato Galette recipe too!
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What is a Galette?
A galette is basically just a free form pie. The crust is rolled out, then filled leaving a 2 inch border. Then fold the edges over, egg wash, sprinkle with sugar, bake and voila!
You're left with a beautiful, rustic dessert. Galettes aren't meant to be perfect, so any imperfections are totally fine.
You don't need to roll the galette into a perfect circle. Any imperfections make the galette look more rustic and homemade, so don't worry about messing up!
Ingredients for Berry Cheesecake Galette
- Flour
- Kosher Salt
- Butter
- Apple Cider Vinegar
- Egg
- Demerara Sugar
- Blueberries
- Strawberries
- Lime Juice
- Granulated Sugar
- Cream Cheese
- Vanilla Bean Paste
- Nutmeg
- Powdered Sugar
Expert Recipe Tips
- Use cold butter when making the crust. I keep my butter in the freezer before making pie crust.
- Use ice water for the crust. Keeping the crust as cold as you can is key to getting a nice crisp crust with flaky layers.
- Let the crust get a nice golden brown color.
- You can sub any berry you'd like if you want to switch up the strawberries or blueberries.
- My No Churn Honey Vanilla Ice Cream is delicious over the top of this galette
- I use large sheet pans to cook galettes.
How to make the best crust for a galette
Making a good crust is key for a great galette. You're looking for crispy, crunch and flaky.
I used to ditch the crust on my pies, galettes or anything with a crust and just eat the filling. I hated pie crust.
Until I started to make my own. Now I could eat a whole plain baked (or raw) pie crust myself.
First off, start with super cold ingredients. Work quickly and get the dough back in the fridge right away.
The chilling step is non-negotiable. Chill for 1 hour. Then the dough goes back into the freezer for 15 minutes or the fridge for 20 after being filled.
Making the dough is really fairly simple. Place the flour and the salt into the food processor and pulse several times.
Cut the cold butter, add it to the food processor and pulse until it looks like course meal. Pour the mixture into a bowl, add the apple cider vinegar then the ice water and mix with a fork. Add more ice water, 1 tablespoon at a time until dough just starts to come together.
Push dough together with your hands and knead it on the counter about four times. Do not over work the dough.
Flatten it into a disk, cover it with plastic wrap then refrigerate it for 1 hour. After 1 hour the dough is ready to be rolled out and filled.
Berry Cheesecake Galette
Equipment
- oven
Ingredients
Crust
- 2 cups all purpose flour
- 1.5 teaspoon kosher salt
- ¾ cup butter unsalted, cold, cut into ¼ inch cubes
- 1 tablespoon apple cider vinegar
- ¼ cup ice water plus about 7 more TBSP
- 1 egg for egg washing the edges of the crust
- 1.5 teaspoon Demerara sugar for sprinkling the edges of crust
Strawberry mix
- 16 oz strawberries hulled and cut in half
- 1.5 teaspoon lime juice
- ¼ cup granulated sugar
Blueberry Mix
- 1 cup blueberries
- 1.5 tsp lime juice
- 1.5 tablespoon granulated sugar
Cheesecake Batter
- 8 oz cream cheese softened
- ½ teaspoon vanilla bean paste
- ¼ tsp kosher salt
- ⅛ teaspoon fresh nutmeg or dried
- 1 teaspoon lime zest
- 1 egg
- ¼ cup powdered sugar
Instructions
Making the Crust
- Pulse the flour and salt in a food processor four times each for 1 second
- Remove the butter from the refrigerator and cut it into ¼ inch cubes. Add it to the food processor and pulse until you have a course meal texture
- Empty the mixture into a medium sized bowl and add the apple cider vinegar and ¼ cup ice water. Mix thoroughly with a fork
- Continue to add ice water 1 tablespoon at a time, mixing between each addition until dough just starts to come together but looks a little shaggy still
- Press the dough together with your hands and quickly knead 4 times. Do not overwork the dough
- Press the dough into a disk and wrap in plastic wrap
- Refrigerate for 1 hour before rolling out. Dough can be refrigerated for up to 3 days or frozen for 30 days
Mixing the berries
- Mix together the strawberries lime juice and sugar in a bowl and set aside
- Mix together the blueberries, lime juice and sugar in a bowl and set aside
- If you don't want to place the strawberries and blueberries in a certain pattern you can just mix all of the strawberry mix ingredients and all of the blueberry mix ingredients in the same bowl
Making the Cheesecake Batter
- With a hand mixer on medium speed blend up the cream cheese, vanilla bean paste, salt, nutmeg and lime zest until smooth
- Add in the egg and blend until smooth
- Add the powdered sugar and continue blending until smooth
Making the galette
- Preheat the oven to 400°F and line a baking sheet with parchment paper
- On a lightly floured surface roll out the dough to a 14-16 inch circular shape. It does not need to be perfect
- Spread half of the cheesecake batter on top of the dough leaving a 2 inch border around the edges and set the rest aside
- Arrange the berries in whatever design you'd like on top of the cheesecake batter layer. Poured right on top is perfectly fine as well
- Dollop the rest of the cheesecake batter on top of the berry later
- Fold the edges up the the berries all around the galette
- Beat the egg and brush the edges of the crust with it. Sprinkle the edges of the crust with the Demerara sugar
- Bake for 45 minutes or until a medium golden brown
- Enjoy hot or room temperature!
Notes
Nutrition
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