Easy Strawberry Cheesecake Galette

There’s something irresistibly charming about a rustic, free-form dessert. It feels less fussy than a perfectly crimped pie but delivers all the same satisfaction. This Strawberry Cheesecake Galette is the absolute best of both worlds: a flaky, buttery pastry crust wrapped around a creamy, tangy cheesecake filling and piled high with juicy, sweet strawberries. It’s the kind of dessert that looks stunning on any table, whether it’s for a casual weekend brunch or a special summer gathering. It’s elegant without being intimidating, and the flavor combination is pure bliss.

Imagine a golden, crisp crust sparkling with coarse sugar, giving way to a rich layer of cheesecake and a jammy strawberry center. It’s a dream dessert that combines two classics into one unforgettable treat. If you’re a fan of fruit-and-cream-cheese desserts, you’ll also fall in love with these Strawberry Cheesecake Blondies The Ultimate Summer Dessert.

Table of Contents

Contents List

Why make this recipe

This Strawberry Cheesecake Galette isn’t just delicious; it’s a fantastic recipe to have in your back pocket for several reasons:

• Easier Than Pie: No need to worry about intricate lattice work or a perfect pie dish fit. The free-form nature is part of its charm, making it perfect for bakers of all skill levels.
• Stunning Presentation: The folded edges and vibrant filling create a beautiful, rustic centerpiece that’s guaranteed to impress your guests.
• Perfect for Any Occasion: It’s elegant enough for a holiday but simple enough for a weeknight treat. It shines brightest when fresh strawberries are in season!
• Creamy & Flaky Perfection: You get the buttery, flaky crust of a pie and the rich, tangy filling of a cheesecake all in one bite.

Ingredients

• 1 1/4 cup all-purpose flour, plus more for rolling
• 1 tablespoon granulated sugar
• 1/4 teaspoon kosher salt
• 1 stick (8 tablespoons) cold unsalted butter, diced
• 1 large egg beaten with 1 tablespoon cold water
• 8 ounces cream cheese, at room temperature
• 2 tablespoons plus 1/3 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 large egg, separated
• Pinch of kosher salt
• 2 cups strawberries, hulled, then halved or quartered depending on the size (about 1-inch pieces)
• 1 tablespoon cornstarch
• Coarse sugar, for sprinkling

How to make Strawberry Cheesecake Galette

Step 1: To make the dough, combine the flour, 1 tablespoon of granulated sugar, and salt in a food processor and pulse a few times to mix. Add the cold, diced butter and pulse about 10 to 15 times, until the mixture looks like coarse meal with some pea-sized pieces of butter still visible.

Step 2: Add the egg and water mixture to the food processor and pulse just until the dough begins to clump together, about 10 more times. Be careful not to overmix. Turn the dough out onto a sheet of plastic wrap and use the wrap to help press it into a disk. Wrap it tightly and place it in the refrigerator to chill for at least 1 hour, or even overnight.

Step 3: While the dough chills, prepare the cheesecake filling. In a medium bowl, whisk together the room temperature cream cheese, 2 tablespoons of sugar, vanilla extract, egg yolk, and a pinch of salt until the mixture is completely smooth. Cover the bowl and chill it in the refrigerator for about 45 minutes.

Step 4: In another medium bowl, gently toss the prepared strawberries with the cornstarch and the remaining 1/3 cup of sugar. Set this aside. Position an oven rack in the center of your oven, place a rimmed baking sheet on it, and preheat to 375 degrees F.

Step 5: On a lightly floured surface, roll the chilled dough into a 12-inch round, about 1/8-inch thick. Carefully transfer the dough to a piece of parchment paper. Spread the chilled cream cheese mixture over the dough, making sure to leave a 2-inch border all around the edge.

Step 6: Spoon the strawberry mixture into the center, spreading it evenly over the cream cheese filling. Dollop any remaining cream cheese mixture over the top of the strawberries. Gently fold the edges of the dough up and over the filling, pleating the dough as you go to create the rustic galette shape.

Step 7: Brush the folded crust with the reserved egg white and sprinkle generously with coarse sugar. This will give it a beautiful, crunchy finish. Refrigerate the assembled galette for 15 minutes to firm up.

Step 8: Carefully slide the parchment paper with the galette onto the preheated baking sheet in the oven. Bake for about 40 minutes, or until the crust is a deep golden brown and the filling is bubbly. Let it cool on a wire rack for at least 30 minutes before slicing and serving.

How to serve Strawberry Cheesecake Galette

This galette is absolutely divine served warm, allowing the cheesecake filling to be extra creamy and the strawberries soft and jammy. For an extra touch of decadence, add a scoop of vanilla bean ice cream or a dollop of fresh whipped cream on top. A light dusting of powdered sugar just before serving also adds a touch of elegance.

How to store Strawberry Cheesecake Galette

Because of the cream cheese filling, this galette needs to be stored in the refrigerator. Once it has cooled completely, cover it loosely with plastic wrap or place it in an airtight container. It will stay fresh for up to 3 days. You can enjoy it cold straight from the fridge or gently reheat a slice in the oven or microwave for a few seconds to bring back that freshly-baked warmth.

Tips to make Strawberry Cheesecake Galette

• Keep It Cold: The key to a flaky, tender crust is cold butter. Make sure your butter is well-chilled and diced before you start, and don’t overwork the dough, which can warm it up.
• Room Temp Cream Cheese: For the filling, using room temperature cream cheese is essential for a smooth, lump-free texture. If you forget to take it out, you can unwrap it and microwave it in 10-second bursts until softened.
• Don’t Skip the Chilling: Chilling the dough helps the butter firm up, creating steam in the oven for a flakier crust. The final 15-minute chill before baking helps the galette hold its shape.
• Embrace the Leaks: A little bit of filling might bubble out and leak—that’s the beauty of a rustic galette! Placing it on a rimmed baking sheet will catch any drips.
• Fruit Variations: If you love this recipe, feel free to experiment with other fruits! Blueberries, peaches, or a mix of berries would also be delicious. For another fantastic fruit-filled dessert, try this Homemade Strawberry Pie A Timeless Summer Classic with a Modern Twist.

FAQs About Strawberry Cheesecake Galette

Can I use frozen strawberries?

Yes, you can use frozen strawberries. Thaw them completely and pat them dry to remove as much excess moisture as possible before tossing them with the sugar and cornstarch. This will help prevent the filling from becoming too watery.

Can I make the dough without a food processor?

Absolutely! You can make the dough by hand. In a large bowl, whisk together the dry ingredients. Then, use a pastry blender or your fingertips to cut the cold butter into the flour until it resembles coarse crumbs with pea-sized bits of butter remaining. Stir in the egg and water mixture with a fork until the dough just comes together.

Why did my galette get soggy on the bottom?

A soggy bottom can happen if the fruit releases too much liquid. The cornstarch in this recipe helps thicken the juices, but using very ripe, juicy strawberries can sometimes contribute extra moisture. Also, ensure you bake the galette on a preheated baking sheet, as the initial blast of heat helps set the bottom crust quickly.

Final Thoughts

This Strawberry Cheesecake Galette is a true showstopper that tastes even better than it looks. It’s the perfect way to celebrate strawberry season, combining the comfort of a homemade pie with the luxuriousness of cheesecake. The balance of the flaky, buttery crust, the rich and tangy filling, and the sweet, bright fruit is simply divine. Give this recipe a try—you’ll be amazed at how simple it is to create such an impressive and delicious dessert!

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