Blueberry Cheesecake Galette Recipes
BLUEBERRY CHEESECAKE GALETTE
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
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
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