Recipes

Blueberry Cheesecake Galette

Name: Blueberry Cheesecake Galette
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 1 9-inch pie crust (either homemade or store-bought); 8 ounces cream cheese, softened; 1/4 teaspoon vanilla extract; 2 Tablespoons powdered sugar; 2 egg yolks, divided; 1 cup, Lucky Leaf Blueberry Fruit Filling; 1 Tablespoon turbinado sugar (can substitute granulated can sugar); 1 Lemon zest, optional for garnish

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Try the best of both worlds in this marriage of a cheesecake and a galette, a gorgeously rustic flat pastry that originated in France. Simple ingredients come together quickly for an easy and delicious treat crowned with blueberries. As a bonus you can make it a day ahead and store it covered in the refrigerator until you’re ready to serve it!

Prep Time

25 min
Cook Time

30 min
Total Time

55 min
Servings

8
Difficulty

Easy

Ingredients

1 9-inch pie crust (either homemade or store-bought)
8 ounces cream cheese, softened
1/4 teaspoon vanilla extract
2 Tablespoons powdered sugar
2 egg yolks, divided
1 cup, Lucky Leaf Blueberry Fruit Filling
1 Tablespoon turbinado sugar (can substitute granulated can sugar)
1 Lemon zest, optional for garnish

Directions

Step 1
Preheat oven to 350°F and line a baking sheet with parchment paper. Allow pie crust to come to room temperature then unroll onto baking sheet.
Step 2
In a medium bowl combine cream cheese, vanilla, powdered sugar and one egg yolk until smooth. Add to the center of your pie crust, leaving a 1 ½ inch border.
Step 3
Top the cream cheese mixture with one cup of Lucky Leaf Blueberry Fruit Filling. Fold over the sides of the galette.
Step 4
In a small bowl, beat the remaining egg yolk. Brush onto the border then sprinkle sugar on the border.
Step 5
Bake for 28-30 minutes then allow to cool fully. Garnish with lemon zest if desired then slice into eight pieces.

Tip for Extra Blueberry Filling:

This recipe doesn’t use the entire can of Lucky Leaf Blueberry Fruit Filling, use the remainder for breakfast the following morning. It’s perfect on waffles, pancakes or oatmeal!