DESSERTS

Berry Cheesecake Galette by Ghofran

  • Serves 8
  • 1 hour – 1 hour 30 m

Ingredients

Dough:

  • 1 1/2 cup flour
  • 1/4 cup cold water
  • 110g cold butter
  • 1 tsp white vinegar
  • 3 tbsp. granulated sugar
  • 1/2 tsp salt

Cheesecake filling:

  • 14 Kiri® squares
  • 2 tbsp. sugar
  • 1 tsp lemon juice
  • 1 egg
  • 1/2 tsp vanilla extract

Raspberry layer:

  • 1/2-2 cup raspberries
  • 1/3 cup sugar
  • 2 tsp corn starch
  • 1 tbsp. lemon juice
  • Pinch of salt

Topping:

  • 1 egg, beaten (egg-wash)
  • Brown sugar

Cooking Directions

  1. To prepare the dough, mix all the dry ingredients together, then rub the butter using your hands. (Do not mix it).
  2. Add water and vinegar to the dough, and mix it (No kneading required).
  3. Cover the mix with cling film and place it in the freezer for 30-60mins.
  4. In a stand mixer, add the Kiri Square portions with the sugar, until the sugar dissolves. Add eggs, vanilla and lemon juice to the mix, and set it aside.
  5. In a clean bowl, dissolve the cornstarch in lemon juice, mix it with the raspberries and sugar, then set it aside.
  6. Preheat your oven to 200 Degrees Celsius. Roll the dough on a floured surface to a rough square that is 1/2 cm thick. Transfer it into a baking tray covered with baking paper. Spread the cheesecake filling and top it with the raspberries’ mixture. Fold the dough inwards, and pinch it to seal the edges.
  7. Brush the dough with egg-wash and sprinkle it with brown sugar. Bake it for 20-25 seconds, then broil it until golden.
  8. Once it’s ready, remove it from the oven and set it aside to cool completely. Then cut it so that it is ready to be served.
  9. Voila