Tuesday was National Cheesecake Day! And I’m not one to let a holiday go un-celebrated, that’s just not right. So I took one for the team and made a dessert. And it was good. Very good.
Crust
1 1/4 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1 stick cold butter, cut into pieces
1/8 – 1/4 cup ice water
Filling
1-8oz. brick of cream cheese, at room temperature
1/4 to 1/2 cup sugar (I like my cheesecakes less sweet, so I went with the smaller amount)
1/4 cup sour cream
1 large egg
Squirt of lemon juice
1 heaping cup of blueberries
2 T heavy cream or milk
3-4 T sugar, for sprinkling
1. Make crust: Mix flour, sugar, and salt. Work butter pieces into the flour mixture with your fingers until the mixture looks like coarse meal, with a few larger pieces remaining. Slowly add in ice water, gathering dough as you pour. Add in more water a teaspoon at a time if it is still too dry to come together. Dough should be just barely moist but should hold together when squeezed. You can also do it in a food processor. Wrap in plastic and refrigerate for at least 30 minutes.
2. Preheat oven to 375F. Make filling: In a stand mixer (or a large bowl with a handheld mixer), beat cream cheese with sugar. Add in sour cream, egg, and lemon juice and beat until slightly fluffy.
3. Make galette: Roll out dough on a floured surface until about 1/8″ thick (no need to be exact, that’s the beauty of galettes). Transfer to a greased cookie sheet. Scoop cream cheese filling into the center (you will likely have some left over, darn), leaving a 1-2″ margin around. Top with blueberries. Fold up sides, crimping together to hold in place. Brush crust with heavy cream or milk. Sprinkle liberally with sugar. Bake until crust is golden, about 35-40 minutes.
