Blueberry Cheesecake Galette
Ingredients
For the Galette Crust
- BUBBL'R triple berry breez'r for serving
- 2 ¼ cups flour
- 1 tbsp. granulated cane sugar
- 1 tsp. fine sea salt
- 8 tbsp. cold butter
- ½ cup cold water
For the Blueberry Compote
- 4 cups frozen blueberries
- ½ cup granulated cane sugar
- juice and zest of 1 lemon
- 1 tbsp. flour
- 2 tbsp. water
For the Cheesecake Spread
- 8 oz. softened cream cheese
- 2 tbsp. maple syrup
- 1 tsp. ground cinnamon
- 1 tsp. vanilla extract
- ⅛ tsp. ground nutmeg
- vanilla ice cream for serving
Instructions
To Make the Galette Crust
- Combine the flour, sugar, and salt in a food processor. Pulse to combine.
- Add the butter and pulse until crumb-like texture.
- On LOW speed, gradually stream in the water until the dough just comes together.
- Shape into a 1” disc, wrap tightly in saran wrap, then place in the fridge to chill 30 minutes.
To Make the Blueberry Compote
- Preheat the oven to 425F.
- In a saucepan, combine the blueberries, sugar, lemon zest, and lemon juice. Bring to a boil, stirring occasionally, then reduce to a simmer.
- Whisk the flour and water together in a separate small bowl, then add to the saucepan. Stir until well combined.
- Simmer for 5-10 minutes, until slightly thickened, then remove from heat to cool to room temperature.
To Make the Cheesecake Spread
- Combine all ingredients in a stand mixer to beat until smooth.
To Assemble
- On a large sheet of parchment paper, dusted lightly with flour, roll out the chilled galette crust to ¼” thick.
- Leaving a 3” border, evenly spread the cheesecake filling over the center. Layer the blueberry compote on top.
- Fold the edges over the filling, then brush with an egg wash and garnish with sugar.
- Transfer the galette (on the parchment paper) to a large baking pan.
- Bake for 25-30 minutes, until crust is deeply golden.
- Enjoy warm with vanilla ice cream and BUBBL’R triple berry breez’r for a complementary refreshment!