Berry Cheesecake Galette by Ghofran

90 min

A flaky galette with a vanilla flavored Kiri creme and raspberries


For the Dough

  • 1 ½ cups of flour
  • ¼ cup of cold water
  • 110g of cold butter
  • 1 tsp of white vinegar
  • 3 tbsps of granulated sugar
  • ½ tsp of salt

For the Cheesecake Filling

  • 14 Kiri Square Portions
  • 2 tbsp of sugar
  • 1 tsp of lemon juice
  • 1 egg
  • ½ tsp of vanilla extract

For the Raspberry Layer

  • ½-2 cups of raspberries
  • 1/3 cup of sugar
  • 2 tsps of corn starch
  • 1 tbsp of lemon juice
  • Pinch of salt

For the Topping

  • 1 egg, beaten (egg-wash)
  • Brown sugar
Berry Cheesecake Galette by Ghofran

Cooking steps

Preparing the Cheesecake Galette

  • 1To prepare the dough, mix all the dry ingredients together, then rub the butter using your hands. (Do not mix it).
  • 2Add water and vinegar to the dough, and mix it (No kneading required).
  • 3Cover the mix with cling film and place it in the freezer for 30-60mins.
  • 4In 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.
  • 5In a clean bowl, dissolve the cornstarch in lemon juice, mix it with the raspberries and sugar, then set it aside.
  • 6Preheat 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.
  • 7Brush the dough with egg-wash and sprinkle it with brown sugar. Bake it for 20-25 seconds, then broil it until golden.
  • 8Once 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.

Cooking steps