Best Blueberry Cheesecake Galette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLUEBERRY CHEESECAKE GALETTE



Blueberry Cheesecake Galette image

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 15

1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon apple cider vinegar
Pinch of kosher salt
1 stick cold unsalted butter, diced
1 large egg
Cooking spray
2 cups blueberries
1/3 cup plus 2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
4 teaspoons cornstarch
1 8-ounce package cream cheese
1 large egg, beaten, plus 1 egg yolk
Pinch of freshly grated nutmeg
Coarse sugar, for sprinkling

Steps:

  • Make the dough: 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 tablespoons water; add to the food processor and pulse until a dough just starts to form. Turn out onto a piece of plastic wrap; shape into a disk, wrap tightly and refrigerate until firm, at least 1 hour.
  • Mist a baking sheet with cooking spray. Roll out the dough into a 12-inch round between 2 sheets of floured 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.
  • Make the filling: Toss the blueberries, 1/3 cup granulated sugar, the lemon juice and cornstarch in a bowl. Whisk the cream cheese, egg yolk, the remaining 2 tablespoons granulated sugar and the nutmeg in a separate bowl.
  • Spread half of the cream cheese mixture over the dough, leaving a 2-inch border. Top with the blueberries. Fold the edge of the dough over the filling. Drizzle the remaining cream cheese mixture over the berries; refrigerate 30 minutes.
  • Put an inverted baking sheet in the lower third of the oven and preheat to 425 degrees 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 to 25 minutes. Let cool slightly before slicing.

BLUEBERRY CHEESECAKE GALETTE



Blueberry Cheesecake Galette image

Modified slightly from http://kitchenmeetsgirl.com/blueberry-cheesecake-galette/ as seen on facebook. Recipe originally from Food Network. If you need a simple yet stunning dessert, try this blueberry cheesecake galette. Serve it warmed topped with a scoop of vanilla ice cream.

Provided by KerfuffleUponWincle

Categories     Pie

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 refrigerated pie crust (at room temperature)
1 1/2 cups fresh blueberries
1/3 cup plus 2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
4 teaspoons cornstarch
1 pinch salt
8 ounces low-fat cream cheese (Neufchatel preferred)
1 egg yolk (for cheesecake filling)
1 pinch of freshly grated nutmeg
1 egg (beaten, for crust)
coarse sugar (for sprinkling on crust)

Steps:

  • Unroll the (room temperature) refrigerated pie crust and place it on a parchment or Silpat-lined baking sheet. Refrigerate until ready to use.
  • While your pie crust is chilling, make your blueberry filling: in a medium bowl, toss together the blueberries, 1/3 cup sugar, lemon juice, cornstarch and salt.
  • In a separate bowl make your cheesecake filling: whisk together cream cheese, egg yolk, the remaining 2 tablespoons of sugar, and the nutmeg.
  • Spread half of the cheesecake mixture over the top of the unrolled pie crust, leaving a 1 ½ inch border.
  • Top with blueberries, and fold the edges of the crust over the filling.
  • Spread the rest of the cheesecake mixture over the top of the berries and refrigerate for 30 minutes.
  • Place an inverted cookie sheet in the lower third of your oven and preheat oven to 425.
  • Brush the edges of the crust with a beaten egg and sprinkle with coarse sugar.
  • Place baking sheet with the galette on it directly on top of the inverted cookie sheet.
  • Bake for 20 to 25 minutes, or until crust is golden. Allow to cool slightly before slicing.
  • Serves 6-8, with vanilla ice cream, if desired.

Nutrition Facts : Calories 317.8, Fat 17.6, SaturatedFat 7.7, Cholesterol 86.7, Sodium 285.9, Carbohydrate 34.2, Fiber 1.8, Sugar 17.2, Protein 6.9

BLUEBERRY CHEESECAKE GALETTE



BLUEBERRY CHEESECAKE GALETTE image

Categories     Fruit

Yield 6 - 8 people

Number Of Ingredients 18

For the dough:
1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon apple cider vinegar
Pinch of kosher salt
1 stick cold unsalted butter, diced
1 large egg
Cooking spray
For the filling:
2 cups blueberries
1/3 cup plus 2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
4 teaspoons cornstarch
Pinch of kosher salt
1 8 -ounce package cream cheese
1 large egg, beaten, plus 1 egg yolk
Pinch of freshly grated nutmeg
Coarse sugar, for sprinkling

Steps:

  • Make the dough: 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 just starts to form.Turn out onto a piece of plastic wrap; shape into a disk, wrap tightly and refrigerate until firm, at least 1 hour. Mist a baking sheet with cooking spray. Roll out the dough into a 12-inch round between 2 sheets of floured 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. Make the filling: Toss the blueberries, 1/3 cup granulated sugar, the lemon juice, cornstarch and salt in a bowl. Whisk the cream cheese, egg yolk, the remaining 2 tablespoons granulated sugar and the nutmeg in a separate bowl. Spread half of the cream cheese mixture over the dough, leaving a 2-inch border. Top with the blueberries. Fold the edge of the dough over the filling. Drizzle the remaining cream cheese mixture over the berries; refrigerate 30 minutes. Put an inverted baking sheet in the lower third of the oven and preheat to 425 degrees 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 to 25 minutes. Let cool slightly before slicing. Read more at: http://www.foodnetwork.com/recipes/blueberry-cheesecake-galette.html?oc=linkback

Related Topics