Blueberry Cheesecake Galette

This blueberry cheesecake galette is super simple, yet elegant - a perfect recipe for even a novice chef!


1 refrigerated pie crust
1½ cups blueberries
⅓ 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


  1. Unroll the refrigerated pie crust and place it on a parchment or Silpat-lined baking sheet. Refrigerate until ready to use.
  2. While your pie crust is chilling, make your blueberry filling: in a medium bowl, toss together the blueberries, ⅓ cup sugar, lemon juice, cornstarch and salt.
  3. In a separate bowl make your cheesecake filling: whisk together cream cheese, egg yolk, the remaining 2 tablespoons of sugar, and the nutmeg.
  4. 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.
  5. For Full method visit  Blueberry Cheesecake Galette @ kitchenmeetsgirl.com

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