Cheesecake Raspberry Galette Recipe
We have another twist of a classic for you to try. It is a cheesecake raspberry galette recipe!
If you are not sure what a galette is, it is similar to a pie but thinner and not made in a pie pan.
After you give this galette recipe a try, here are a few other cheesecake recipes to check out.
- Best Baked Key Lime Cheesecake Recipe
- Best Farm Fresh Strawberry Cheesecake Recipe
- Blueberry Crumble Cheesecake Recipe
Simple Galette Ingredients Needed:
Pie Crust: we just used a pre-bought refrigerated pie crust. You could make it from scratch if you wanted. We just wanted to keep it easy and simple.
Raspberries: fresh will work best in this recipe. However, if frozen is all you have, just be sure to thaw them first and drain them well.
Sugar: just your everyday white granulated sugar will do just fine.
Lemon Juice: fresh is best and you will need the zest anyway so none of the lemon will go to waste.
Lemon Zest: lemon zest is a great way to get that strong lemon flavor without all the sourness of a whole lemon.
Cream Cheese: this is needed to add the cheesecake mix to this galette recipe. You do want to allow it to come to room temp before mixing so that it is nice and soft.
Egg: large or medium size will work.
Vanilla: you can use real vanilla extract or imitation. Either will work just fine.
How To Make This Cheesecake Raspberry Galette Recipe:
- Preheat oven to 400°F.
- Roll out the pie dough on a lightly floured surface, to about a 12-inch circle. Then place the dough onto a lightly greased baking sheet.
- In a large mixing bowl, mix the cream cheese, lemon juice, vanilla, 1/2 the beaten egg, and ¼ c. of the sugar until combined.
- Spread half of the cream cheese cheesecake mixture onto the pie dough, stopping about two inches from the edge of the dough.
- Toss the remainder of the sugar with the raspberries. Spoon half of the raspberries onto the cream cheese cheesecake layer.
- Spoon and spread the remainder of the cream cheese mixture onto the raspberry layer, sprinkle with the lemon zest, then top with the rest of the raspberry mixture.
- Fold the edge of the crust up onto the fruit, creasing as needed. Leave the center area of the fruit showing.
- Brush the crust edge with the rest of the beaten egg. Get in between each pleat to help seal.
- Place the baking pan on the center rack of the oven and bake for approx. 20 minutes or until golden brown. Remove to a baking rack to cool in the pan.
Expert Teaching Tips:
While this is amazing just on its own it also pairs nicely with a scoop of ice cream or whipped cream on top.
If you have issues with your oven overcooking, you can lay foil around the crust edge for the first 10 minutes of the bake. Then remove for the last 10 to let it get good and golden.
If you want to look fancy when you serve this, it can be made and served in a cast iron pan as well.
Frequently Asked Questions:
Q. Can you use different fruits or berries in this recipe?
A. Yes you can change it up if you like. Just stick to small or thin-cut fruit and berries so it cooks in about the same amount of time.
Q. Can you change the cheesecake flavor?
A. You sure can! Simply add some cocoa powder to the mix for chocolate or use your favorite flavorings such as orange extract.
Q. How should this be stored?
A. Any leftovers should be stored in an airtight container in the fridge for up to 3 days.
Cheesecake Raspberry Galette Recipe
Ingredients
- 1 Pie Crust refrigerated
- 1 lg Egg beaten
- ¾ Cup Sugar granulated
- 3 Cups Raspberries fresh
- 1 Tbsp. Lemon Zest
- 1 Tbsp. Lemon Juice fresh
- 8 oz. Cream Cheese softened
- 1 Tbsp Vanilla
Instructions
- Preheat oven to 400°F.
- Roll out the pie dough on a lightly floured surface, to about a 12-inch circle. Then place the dough onto a lightly greased baking sheet.
- In a large mixing bowl, mix the cream cheese, lemon juice, vanilla, 1/2 the beaten egg, and ¼ c. of the sugar until combined.
- Spread half of the cream cheese cheesecake mixture onto the pie dough, stopping about two inches from the edge of the dough.
- Toss the remainder of the sugar with the raspberries. Spoon half of the raspberries onto the cream cheese cheesecake layer.
- Spoon and spread the remainder of the cream cheese mixture onto the raspberry layer, sprinkle with the lemon zest, then top with the rest of the raspberry mixture.
- Fold the edge of the crust up onto the fruit, creasing as needed. Leave the center area of the fruit showing.
- Brush the crust edge with the rest of the beaten egg. Get in between each pleat to help seal.
- Place the baking pan on the center rack of the oven and bake for approx. 20 minutes or until golden brown. Remove to a baking rack to cool in the pan.
These Are Estimated Nutrition Facts
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.
