Blueberry Cheesecake Galette

blueberry gallette

I get so many emails that I often delete more than I read. I make sure they aren’t personal, and I scan the subject lines, but I end up deleting about 90% of the material in my inbox daily. However, when I saw the title for this recipe in the subject line I became interested. I knew from making them in the past that a galette was simple to make, and the cheesecake part had me curious.  A galette is described on Wikipedia as “a term used in French cuisine to designate various types of flat round or freeform crusty cakes.”
The ingredients in this recipe items that I typically have on hand at all times, so I ended making the galette just a few hours after reading the recipe. It was delicious, and I will be adding it to my list of favorites.  This recipe comes from If you are looking for something fast and tasty, give this recipe a try. It’s easy enough for a weeknight treat and delicious enough to serve to guests.

AAA Amye Signature for blog

Blueberry Cheesecake Galette
  • Dough:
  • 1¾ c. all-purpose flour
  • 2 tbsp. granulated sugar
  • 1 tsp. apple cider vinegar
  • pinch of kosher salt
  • 1 stick cold unsalted butter, diced
  • 1 lg. egg
  • Non-stick cooking spray
  • Filling:
  • 2 c. blueberries (fresh or frozen)
  • ⅓ c. plus 2 tbsp. granulated sugar
  • 1 tbsp. fresh lemon juice
  • 4 tsp. cornstarch
  • pinch of kosher salt
  • 1 (8-oz.) pkg. cream cheese, room temperature
  • 1 lg. egg, beaten plus 1 egg yolk
  • coarse sugar, for sprinkling
  1. To make the dough:
  2. Pulse the flour, granulated sugar, vinegar, and salt in a food processor until combined. Add the butter and pulse until the mixture looks like coarse meal with pea-size pieces of butter. Whisk the egg with 2 tbsp. water; add to the food processor and pulse until a dough starts to form. Turn out onto a pice of plastic wrap; shape into a disk, wrap tightly and refrigerate until firm, at least 1 hour.
  3. Spray a large baking sheet with non-stick cooking spray. Roll out the dough into a 12-inch round between 2 sheets of parchment paper. Remove the top piece of parchment and invert the dough onto the prepared baking sheet; remove the other piece of parchment. Refrigerate until ready to assemble.
  4. To make the filling:
  5. Toss the blueberries, ⅓ c. granulated sugar, lemon juice, cornstarch, and salt in a bowl.
  6. Whisk the cream cheese, egg yolk, and the remaining 2 tbsp. granulated sugar in a separate bowl.
  7. Spread half of the cream cheese mixture over the dough, leaving a 2-inch border. Top with blueberries. Fold the edge of the dough over the filling. Top the blueberries with the remaining cream cheese mixture; refrigerate 30 minutes.
  8. Put an inverted baking sheet in the lower third of the oven and preheat at 425°F. Brush the crust with the beaten egg and sprinkle with coarse sugar. Put the baking sheet with the galette directly on the hot baking sheet in the oven. Bake until the crust is golden, 20 - 25 minutes. Let cool slightly before slicing.


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