Blueberry Cheesecake Galette / Ingredients: For the dough: - 160g all purpose flour - 15g granulated sugar - 1/2 teaspoon salt - 120g cold butter, cubed up - Ice cold water, as much as needed - 1 egg, for egg wash - 1 tablespoon sugar, for sprinkling For the cheesecake filling: - 200g cream cheese - 50g granulated sugar - 1 medium sized egg yolk (20g) - 1 teaspoon vanilla bean paste - Optional, but recommend: 1/4 teaspoon lemon extract For the blueberries filling: - 300g blueberries - Zest of one lemon - Juice of half a lemon - 35g granulated sugar - 1 tablespoon (8g) cornstarch Instructions: 1. Prepare the Galette crust. 2. In a large bowl, combine the flour, salt and sugar. 3. Add the cold cubed butter. 4. Using your hands or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. 5. Then add the cold water and work the dough just until everything comes together into a disc. Try not to knead it too much at this stage. The dough does not have to be smooth. 6. Wrap the dough in plastic wrap and place it in the fridge for 1 hour. 7. After 1 hour, take the crust out of the fridge and place it onto a lightly floured surface. 8. Flour the top and roll it out into a thin, uneven round circle. 9. Carefully roll the dough onto your rolling pin and transfer it to a large baking tray lined with parchment paper. 10. Place it back into the fridge for an additional 1 hour. 11. While the dough is chilling, prepare the fillings. 12. Prepare the cheesecake filling. 13. In a large bowl, combine the cream cheese with the sugar. 14. Then add the egg yolk, vanilla bean paste and optionally the lemon extract. 15. Mix everything together until fully incorporated, then set aside. 16. Prepare the blueberry filling. 17. In a large bowl, add the blueberries, lemon juice, lemon zest, sugar and cornstarch. 18. Mix everything together until well combined. Set aside. 19. Once the Galette crust has finished chilling, it’s time to assemble and bake. 20. Preheat the oven to 200°C. 21. Take the crust out of the fridge and top it with the cheesecake filling, spreading it evenly around the center while leaving a thicker border around the edges. 22. Then top the cheesecake filling with the blueberries. 23. Fold the edges inward toward the center. Do this gently to avoid breaking the crust. 24. Brush the edges with egg wash and sprinkle with sugar. 25. Bake in the preheated oven for 30-35 minutes. 26. You will know it’s ready when the crust is nice and golden brown and the blueberries are bubbly. 27. Once ready, take it out of the oven and let it cool for about 5 minutes. 28. Serve warm with some ice cream, or cold if that’s what you prefer. Enjoy! #galette #blueberrycheesecake #baking #asmr #recipes - @welcometoangieskitchen