It’s time to celebrate the 4th of July and what better dessert to make than this red, white and blue Berry Cheesecake Galette! I’m obsessed with galettes lately because they’re easy, look amazing and so versatile. They’re also delicious. Let’s not leave that out.
This Berry Cheesecake Galette has strawberries, blueberries and a cheese cake mixture spread across the bottom then dolloped on top. The cheesecake mix has a hint of lime that goes so well with the berries. One of my favorite things about galettes is how crisp the bottom of the crust stays and how flaky the sides are.
Check out my Strawberry Galette recipe too!
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 dessert. Galettes aren’t meant to be perfect, so any imperfections are totally fine. You don’t have 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
- Kosher Salt
- Apple Cider Vinegar
- Demerara Sugar
- Lime Juice
- Granulated Sugar
- Cream Cheese
- Vanilla Bean Paste
- Powdered Sugar
Tips for making the best Berry Cheesecake Galette
- Use cold butter when making the crust. Straight out of the fridge or even the freezer
- Use ice water for the crust not just cold water. Keeping the crust as cold as you can is key to getting a nice crisp crust with flaky layers
- Let the crust brown up pretty dark, it gives a nice flavor
- 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
- Don’t try to roll the dough into a perfect circle, a rustic look is best for these!
- I love using large sheet pans to cook galettes, like this – https://www.amazon.com/gp/product/B0064OM53G/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0064OM53G&linkCode=as2&tag=inkristaskitc-20&linkId=80da3debc96797d6ed2c424aadc6c164
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. Make sure the butter is either straight out of the fridge or freezer. Work quickly and get the dough back in the fridge right away. Don’t skip letting it refrigerate for 1 hour either. It’s worth the wait. 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 TBSP at a time until dough just starts to come together.
Push it 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
- hand mixer
- food processor
- 2 cups all purpose flour
- 1.5 tsp kosher salt
- ¾ cup butter unsalted, cold, cut into ¼ inch cubes
- 1 tbsp apple cider vinegar
- 1/4 cup ice water plus about 7 more TBSP
- 1 egg for egg washing the edges of the crust
- 1.5 tsp Demerara sugar for sprinkling the edges of crust
- 16 oz strawberries hulled and cut in half
- 1.5 tsp lime juice
- ¼ cup granulated sugar
- 1 cup blueberries
- 1.5 tsp lime juice
- 1.5 tbsp granulated sugar
- 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
- ¼ cup powdered sugar
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 TBSP 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!