Blueberry Cheesecake Galette

Votes: 1

Time: 2 hours 45 minutes
Complexity: average
Servings: 6-8

A blueberry cheesecake-filled galette is a godsend for those who love cheesecake but are hesitant to tackle this delicate dessert. The charm of a true French galette lies in its simplicity and rustic appearance. The filling is spread on a rolled-out sheet of dough, and the edges are simply folded under to prevent the juices from leaking. For the filling, whipped cream cheese frosting is topped with fresh blueberries, sprinkled with cornstarch and sugar. After baking, it turns out thick and moist. This golden galette, with its rich berry and creamy flavor and crisp crust, will leave no one indifferent.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

1 and 3/4 cups flour
2 tbsp. granulated sugar
1 teaspoon apple cider vinegar
A pinch of coarse salt
110 g chilled unsalted butter, diced
1 large egg

Filling

2 cups blueberries
1/3 cup + 2 tablespoons granulated sugar
1 tbsp. freshly squeezed lemon juice
4 tsp cornstarch
220 g of cream cheese
1 large egg, beaten, + 1 yolk
A pinch of freshly grated nutmeg
Coarse sugar, for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, sugar, apple cider vinegar, butter, eggs, blueberry, lemon juice, starch, curd cheese, nutmeg

Cooking the dish according to the recipe:

Knead the dough:

In a food processor, combine the flour, sugar, vinegar, and salt until evenly distributed. Add the butter and pulse until the mixture resembles coarse grains with pea-sized pieces of butter. Whisk the egg with 2 tablespoons of water; add to the food processor and pulse until the dough begins to come together. Place it on a piece of plastic wrap; shape into a disk, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour.
Spray a baking sheet with cooking spray. Roll the dough between two sheets of floured parchment paper into a 12-inch (30 cm) circle. Remove the top sheet of parchment and invert the dough onto the prepared baking sheet; remove the other sheet of parchment. Refrigerate until ready to assemble the galette.

Prepare the filling:

In a bowl, combine the blueberries, 1/3 cup sugar, lemon juice, cornstarch, and salt. In a separate bowl, beat together the cream cheese, egg yolk, remaining 2 tablespoons sugar, and nutmeg.
Spread half the cheese mixture over the dough, leaving a 2-inch (5 cm) border. Top with blueberries. Fold the edges of the dough over the filling. Spread the remaining cheese mixture over the berries; refrigerate for 30 minutes.
Place the inverted baking sheet in the lower third of the oven and preheat to 220°C (425°F). Brush the dough with a beaten egg and sprinkle with coarse sugar. Place the baking sheet with the galette directly on the hot baking sheet in the oven. Bake until golden brown, 20-25 minutes. Let cool slightly and slice.