Blueberry Cheesecake Galette Recipes

BLUEBERRY CHEESECAKE GALETTE

Steps:

• Line rimmed baking sheet with cooking parchment paper. In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry flakier. If refrigerated longer, let pastry soften slightly before rolling. Using floured rolling pin, roll pastry into 12-inch circle. Fold pastry into fourths; place on baking sheet.
• In medium bowl, toss blueberries with 1/4 cup of the sugar, the cornstarch, salt and water. In separate medium bowl, beat cream cheese with remaining 2 tablespoons sugar, the egg yolk and lemon peel with electric mixer on medium speed until smooth.
• Spread half of cream cheese mixture over pastry within 2 inches of edge. Top with blueberry mixture. Fold pastry edge up over mixture, pleating as necessary. Spread remaining cream cheese mixture over blueberry mixture within 1 inch of pastry edge. Refrigerate galette 30 minutes.
• Place oven rack in lower third of oven. Heat oven to 425°F.
• Using pastry brush, brush egg white over edge of pastry. Bake 20 to 25 minutes in lower third of oven until edges of pie crust are golden brown. Let cool completely before serving, about 1 hour. Sprinkle with powdered sugar just before serving.

STRAWBERRY CHEESECAKE GALETTE

Steps:

• Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until it resembles coarse meal mixed with pea-size bits of butter, 10 to 15 times. Add the egg mixture and pulse until the dough just starts to come together, about 10 times. Turn the dough out onto a piece of plastic wrap, using the plastic to help form it into a disk. Wrap tightly and refrigerate until chilled, at least 1 hour or up to overnight.
• Whisk together the cream cheese, 2 tablespoons sugar, vanilla, egg yolk and salt in a medium bowl until smooth. Cover with plastic wrap and chill in the refrigerator, about 45 minutes. Toss the strawberries, cornstarch and remaining 1/3 cup sugar together in a medium bowl and set aside.
• Position a rack in the center of the oven and place a rimmed baking sheet on it. Preheat the oven to 375 degrees F.
• Sprinkle the dough lightly with flour on both sides and roll out on a lightly floured surface into a 12-inch round that is about 1/8-inch thick. Transfer the dough to a piece of parchment and place on an inverted baking sheet.
• Spread about 1 cup of the cream cheese mixture over the dough, leaving a 2-inch border on all sides. Place the strawberry mixture in the center of the cream cheese and spread into an even layer over the filling. Dollop the remaining cream cheese mixture over the strawberries. Fold the edges of the dough over the filling, pleating as needed. Brush the crust with the egg white and sprinkle with coarse sugar. Refrigerate for 15 minutes.
• Slide the galette and parchment paper onto the preheated baking sheet and bake until the crust is golden and the filling is bubbling, about 40 minutes. Transfer to a wire rack to cool slightly before serving, about 30 minutes.

BLUEBERRY GALETTE

Steps:

• preheat oven to 425.
• line a baking sheet with foil and spray with non stick spray.
• in a large bowl stir together blueberries, cornstarch, lemon zest and juice, 1/2 c sugar, cinammon and salt until combined.
• unwrap the pie dough and unfold onto a baking sheet.
• spoon the berry mixture into the center of the dough, leaving a 1 inch border.
• fold the edge of dough over the berries, pleating.
• dot butter over top of blueberries, brush the pastry with beaten egg.
• sprinkle pastry edge with remaining sugar.
• bake for 25-30 minutes until bubbling.
• garnish with grated zest, if desired.

BLUEBERRY CHEESECAKE

Steps:

• Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
• Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
• Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
• Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

BLUEBERRY CHEESECAKE GALETTE

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.

FROZEN BLUEBERRY CHEESECAKE

Steps:

• Combine graham cracker crumbs, sugar, and almonds in a bowl. Pour in butter and mix until incorporated.
• Grease a 10-inch springform pan and press crumb mixture over the bottom to make a crust.
• Combine blueberries and sugar in a saucepan over medium heat; simmer for 5 minutes. Stir cornstarch into water until dissolved. Pour into the blueberry mixture and cook until thick, 5 to 10 minutes. Remove from heat and let cool.
• Beat cream cheese with an electric mixer until light and fluffy. Mix in ice cream, 1 spoonful at a time, until blended.
• Spoon 3/4 of the cream cheese mixture over the crust. Cover with the blueberry filling. Spoon remaining cream cheese mixture on top. Run a fork through the cheesecake to create swirls.
• Freeze, uncovered, until firm, about 2 hours. Cover with plastic wrap and keep frozen.

BLUEBERRY & CREAM CHEESE GALETTE RECIPE - (4.5/5)

Steps:

• Blueberry Sauce/Filling: Note: To prevent lumps, I prefer to whisk together the sugar and Instant ClearJel (or cornstarch) until well blended. Combine the water, sugar, and cornstarch in a medium saucepan and boil, stirring occasionally, until translucent and thickened. Stir in the blueberries and simmer 4 to 5 minutes. Stir in the zest and lemon juice and cool. 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. Preheat the oven to 425°F. Mist a baking sheet with cooking spray. Note: I prefer to use parchment paper. 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. Note: I use a French rolling pin, coating with flour. I don't use a second sheet of parchment paper. Instead, I roll, turn 1/4 turn, roll, turn 1/4 turn and carefully add flour if necessary to prevent sticking. Whisk the cream cheese, egg yolk, granulated sugar, and the vanilla in a separate bowl. Spread the cream cheese mixture over the dough, leaving a 2-inch border. Top with the blueberry filling (Just enough to evenly coat the cream cheese mixture. Fold the edge of the dough over the filling. Note: You might have leftover blueberry filling. I Store in the refrigerator and gently reheat and spoon over pancakes or waffles. Store in the refrigerator and gently reheat and spoon over pancakes or waffles. Brush the crust with the beaten egg and sprinkle with coarse sugar. Put the galette, with the parchment paper, directly on the baking sheet in the oven. Bake until the crust is golden, 20 to 25 minutes. Let cool slightly before slicing.