I’m quite into fruit desserts right now, but it turns out that that’s really not very limiting at all! This galette has a couple waits while you make it, which I have minimal patience for, but is worth it for the crisp, flaky crust and delicious berry cheesecake filling!
Ingredients:
Crust:
- 9 tablespoons unsalted butter, cut into cubes
- 3-4 tablespoons water
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
Filling/Topping:
- 2 cups raspberries
- 1/3 cup plus 2 tablespoons sugar, divided, plus additional for sprinkling
- 1 tablespoon fresh lemon juice
- 4 teaspoons cornstarch
- 1 pinch salt
- 8 ounces cream cheese, at room temperature
- 1 large egg, plus one egg yolk
- 1 pinch cinnamon
To make the crust, start by putting the cubed butter and the water in a freezer for 20 minutes. Combine the flour and salt in a food processor and process briefly to combine. Add the chilled butter, then process for 3 pulses, each of about 3 seconds. Turn the machine to ‘on’ and drizzle in the water, a tablespoon at a time, until the mixture just starts to clump. Turn the food processor off, dump the contents into a bowl, and use your hands to press the dough into a ball. It will seem quite dry, but should stick together. Add any remaining water, if necessary, to help it all stick together. Roll it all into a large ball, then flatten into a disk, rolling the edges along your hand/counter to smooth them out. Wrap in saran wrap and chill at least 30 minutes. If you’d prefer two smaller galettes (because, for instance, you don’t have a sheet pan big enough to a single, normal sized one), this is the time to create to smaller dough-disks.
Rethinking the original plan…
In a medium bowl, place the raspberries, 1/3 cup of sugar, lemon juice, cornstarch, and salt in a bowl, and stir gently to combine.
In another bowl, whisk together the cream cheese, egg yolk, 2 tablespoons sugar, and cinnamon.
Set both bowls aside.
Roll out the dough between pieces of waxed or parchment paper.
Place the rolled dough on a sheet pan, or in smaller dishes for mini galettes. Spread the cream cheese mixture on the dough, leaving a 2″ clear space around the edges.
Top the cream cheese mixture with the berry mixture.
Fold in the edges of the crust, pressing the overlapped pieces to hold it shut. Refrigerate for 30 minutes.
While the galette(s) chill, preheat your oven to 425 degrees. Briefly beat the remaining egg, then brush the egg over the crust. Sprinkle with additional sugar.
Bake 20-25 minutes (for either size), until the crust is golden brown.
Let cool several minutes before slicing and serving.
Raspberry Cheesecake Galette
Adapted from Food Network and my own past post.
Crust:
- 9 tablespoons unsalted butter, cut into cubes
- 3-4 tablespoons water
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
Filling/Topping:
- 2 cups raspberries
- 1/3 cup plus 2 tablespoons sugar, divided, plus additional for sprinkling
- 1 tablespoon fresh lemon juice
- 4 teaspoons cornstarch
- 1 pinch salt
- 8 ounces cream cheese, at room temperature
- 1 large egg, plus one egg yolk
- 1 pinch cinnamon
To make the crust, start by putting the cubed butter and the water in a freezer for 20 minutes. Combine the flour and salt in a food processor and process briefly to combine. Add the chilled butter, then process for 3 pulses, each of about 3 seconds. Turn the machine to ‘on’ and drizzle in the water, a tablespoon at a time, until the mixture just starts to clump. Turn the food processor off, dump the contents into a bowl, and use your hands to press the dough into a ball. It will seem quite dry, but should stick together. Add any remaining water, if necessary, to help it all stick together. Roll it all into a large ball, then flatten into a disk, rolling the edges along your hand/counter to smooth them out. Wrap in saran wrap and chill at least 30 minutes.
In a medium bowl, place the raspberries, 1/3 cup of sugar, lemon juice, cornstarch, and salt in a bowl, and stir gently to combine. In another bowl, whisk together the cream cheese, egg yolk, 2 tablespoons sugar, and cinnamon. Set both bowls aside.
Roll out the dough between pieces of waxed or parchment paper. Place the rolled dough on a sheet pan, or in smaller dishes for mini galettes. Spread the cream cheese mixture on the dough, leaving a 2″ clear space around the edges. Top the cream cheese mixture with the berry mixture, then fold in the edges of the crust, pressing the overlapped pieces to hold it shut. Refrigerate for 30 minutes.
While the galette chills, preheat your oven to 425 degrees. Briefly beat the remaining egg, then brush the egg over the crust. Sprinkle with additional sugar. Bake 20-25 minutes, until the crust is golden brown. Let cool several minutes before slicing and serving.
