blackberry cheesecake galette Recipes

blackberry cheesecake galette

That was close. We almost went half the summer without a new pie recipe. I do solemnly swear to never let that happen.

making the dough

Common cooking theory goes that galettes are a lazy person’s pie, except one person’s lazy is might just be another person having life priorities that do not include lattice-weaving, I’m just saying. Galettes don’t need to throw shade to be awesome. They’re no frills, no fuss and you cannot mess them up. Leaky? No, pretty. Lopsided? You mean inviting. Barely sweet? Breakfast!

hi pretties!

But if there could be a singular limitation of galettes, it’s volume. Because they’re baked flat on a sheet, you can’t fill them too much of anything. They are not a cup; they cannot hold water. However, when working the kinks out of a cookbook recipe this spring, I realized that if you take you galette and drape it inside anything with walls — a pie plate, a cake pan, a tart pan, anything, you create just enough wall that you can pour in a slightly messier filling and have a good chance of your galette holding onto it through the baking time. Uh, “Doesn’t that just make it a pie Deb?” you might ask. But you’re still skipping the trimming, the crimping, the parbaking and lid-having noise so yes, you’re still coming out ahead.

lightly macerated

Make a galette that could hold a little more volume freed me to make the cheesecake galette I’ve always wanted. What, you haven’t spent years pining after a cheesecake galette? You see, cheesecake, too, requires a bit of investment: ground cookies crust, several blocks of cream cheese, the dreaded water bath and a long baking time. That’s a big undertaking at any time of the year but basically madness to consider in the midst of a July heat dome. The cheesecake galette is at once a berry pie, an easy galette and a humble wedge of cheesecake, which means that it’s basically one scoop of ice cream short of making all of our summer dessert hopes and dreams come true.

rolled out
draped over anything
cheesecake!
a loose, messy crimp
ready to bake

This post should end right here but a funnier thing happened when we tried this: it tastes spectacularly like a giant buttery, flaky cheese danish. So, what was already a pie, galette and cheesecake now wants to show up for brunch too. I say we let it.

blackberry cheesecake galette_3842
blackberry cheesecake galette

One year ago: Tomato and Fried Provolone Sandwich
Two years ago: Grilled Peach Splits and Summer Squash Gratin with Salsa Verde
Three years ago: Hot Fudge Sundae Cake and Avocado Shrimp Salsa
Four years ago: Zucchini Bread Pancakes
Five years ago: Charred Corn Tacos with Zucchini-Radish Slaw
Six years ago: Peach Blueberry Cobbler
Seven years ago: Best Birthday Cake and Arugula Potato and Green Bean Salad
Eight years ago: Chopped Watermelon, Vegetable and Feta Salad and Chocolate Sorbet
Nine years ago: Red Pepper Soup and Pearl Couscous with Roasted Tomatoes

And for the other side of the world:
Six Months Ago: Swiss Chard Pancakes and Blood Orange Almond and Ricotta Cake
1.5 Years Ago: Key Lime Pie and Make Your Own Vanilla Extract
2.5 Years Ago: Warm Lentil and Potato Salad
3.5 Years Ago: Lentil Soup with Sausage Garlic and Chard
4.5 Years Ago: Buckwheat Baby with Salted Caramel Syrup and Buttermilk Roast Chicken

Blackberry Cheesecake Galette

  • Servings: 8
  • Time: 1 hour 30 minutes
  • Print

This uses a small amount of blackberries, a sprinkling throughout the cheesecake. We like the level but it could easily be increased to 1 1/2 cups. It’s not essential that you chop and macerate them a little but I did so to get more of a jammy swirliness, not just dots of berries throughout. You could use any other berry or chopped fruit, of course, blackberries were simply what looked best at the market this week (and also someone emailed me recently asking for more blackberry recipes and I aim to please). You’ll need the lime zest after the lime juice but do yourself a favor and zest what you need first or suffer the bad mood that comes from doing it in the other order.

    Pastry
  • 1 1/4 cups (160 grams) all-purpose flour
  • 1/4 teaspoon fine sea or table salt
  • 1 1/2 teaspoons granulated sugar
  • 8 tablespoons (4 ounces or 113 grams) cold unsalted butter, cut into pieces
  • 1/4 cup yogurt or sour cream
  • 3 to 4 tablespoons cold water
  • Filling
  • 1 cup (4 1/4 ounces) blackberries, halved
  • 1/2 cup sugar, divided
  • A squeeze of lime juice
  • 1 teaspoon cornstarch
  • 1 (8-ounce) package cream cheese, softened
  • 1 large egg plus 1 large egg white (you’ll use the yolk in a minute)
  • A few scrapings (from about 1/4 lime) lime zest
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • To finish
  • 1 egg yolk beaten
  • 1/2 teaspoon water
  • 1 heaped teaspoon turbinado or coarse sugar for sprinkling
  • 1 tablespoon chopped pistachios (optional)

Make the pastry: Stir the flour, sugar and salt together in a large bowl. Sprinkle butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. Sprinkle sour cream and 3 tablespoons water over mixture and stir it to combine; it should form large clumps. Transfer clumps of dough onto a piece of plastic or waxed paper and pat into a ball. Wrap into a packet and refrigerate for 1 hour, or up to 2 days, or you can hasten the firming process along in the freezer, for about 20 minutes.

Meanwhile, make the filling: In a small bowl, combine blackberries, 1 tablespoon of the sugar, a squeeze of lime juice and cornstarch. Stir and set aside..

In a medium bowl, beat cream cheese with whole egg and egg white until light and fluffy. Beat in 7 tablespoons remaining sugar, zest, vanilla and a pinch of salt.

Assemble the galette: Heat oven to 350 degrees F. Coat a 9-inch cake pan (springform or standard), standard pie dish or 9-inch removable-bottom tart pan or plain pastry ring (on a larger baking sheet) with nonstick spray and place on a baking sheet. Line the bottom with a circle of parchment paper for extra security.

On a floured counter, roll chilled dough into a large (12- to 14-inch) circle. If your kitchen is very warm and it’s softening too quickly, stick it in the freezer for a couple minutes at any point to make it easier to work with. Carefully drape the dough in the prepared pan, let the edges hang down the sides. Pour in cream cheese batter then spoon blackberry mixture and any juices that have puddled in the bowl over the cream cheese in dollops. You can use a toothpick to lightly swirl them together, being careful not to poke through the bottom of the dough. Gently lift the dough’s overhang and pinch it into loose creases — you’re going to want to do this in the air hovering over the filling and not by pressing down on it, of course, because the filling is liquid. Gently, loosely lay the creases down over the filling; repeat all around. Do not fuss over getting the creases or any other part of this pretty; it will be, no matter what.

Combine egg yolk and water in a small dish and gently dab over outside of crust with a brush. Because the filling under it is liquid, here too, don’t strive for perfection. Sprinkle crust with coarse sugar. Sprinkle whole tart (filling and crust) with chopped pistachios, if desired.

Bake galette: For 35 minutes, or until a tester inserted into the cheesecake portion comes out batter-free. Let cool in pan on a rack; I move it right to the fridge because cheesecake is best cold. Once fully cold, if it can be unmolded (from a springform, tart pan, pastry ring or loosened easily from a pie pan), you can transfer it to a serving plate. Cut into wedges. Don’t forget to share.

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215 comments on blackberry cheesecake galette

  1. Jackie

    I am making this tomorrow! But my fridge happens to be full of blueberries. Stupid question… but do you think halving the berries is important? Like, would the relatively lesser amount of berry juices from using whole blueberries make a difference?

    1. deb

      No need to halve them, really. I just didn’t want the blackberry chunks too big and I wanted to get the juices flowing, as they say. With blueberries, just tossing them with the sugar and juice should be enough.

      1. Brenda

        Deb – it looks like your responses to questions are only showing up in the “all comments” tab and not in the questions tab. Hopefully this can be updated :)

  2. Wife To An Amazing Cook

    Deb, I’ve always thought you were kind of a genius and this just proves it. What a spectacular recipe! For this, I will turn on the oven on this ridiculously hot and humid day so that I….. I mean my family…. can have dessert tonight and breakfast tomorrow. Can’t wait!

  3. Leah

    This looks amazing! This will be perfect for the wild blackberries I have sitting in my fridge right now. Quick question: where does the sugar for the pastry come into play? Okay to skip it if I have honey sweetened yogurt? Thanks!

    1. deb

      With the flour and salt — now fixed, thanks. I wouldn’t skip it. I mean, you definitely can but this is not a very sweet dessert so there’s little reason to remove what little is in there.

  4. My sister gets married next weekend and this would be great for the family brunch planned for the next day! I will likely be using blueberries because I just ordered two cases. How do blueberry and lime play? Think I should switch to lemon juice and zest?

      1. Jennifer

        My husband’s favorite homemade jam flavor is blueberry-lime. I think you’d like the combination. I think we might, too! Thanks, Deb, for another winner. As soon as we can turn on the oven without melting the whole house, I am on it!

  5. Quiche

    So incredibly cute!!! And delicious looking, of course…wouldn’t want you to think that I only try to bake cute things from your website. I mean, it’s the inside that counts…the outside, I mean, how superficial is that?!

  6. melakamoon

    I have made your galette pastry a number of times, but subbing 1 stick of butter-flavored Crisco for the butter and also using vanilla greek yogurt. My husband, who is not a sweet-eater, absolutely loves the pastry!!! He also loves cheesecake and blackberries, so I better start hoping on this recipe ASAP!

  7. Chelsea

    Yes! I discovered the galette-in-a-pie-pan as well last weekend (rhubarb pie -er- galette)!

    I was not sold on this until you said it tasted like a cheese danish and nommmmm.

  8. Patricia

    Peaches on the misfit shelve at the local farmstand (misfits equal fruit, veggies and whatever doesn’t look like supermarket foods = great food at amazing prices). Sooo – once I cool off the 3 peaches are going into this galette/cheesecake yummy item.

  9. minik

    Aww, she’s about to walk now isn’t she?!
    This is genius btw. I might have to steal my MIL’s tart pan for this, heehee… We don’t have sour cream in Turkey (not everywhere) so which one do you think will work best; a thinner, normal yogurt or a really thick one (I think they call it “Greek” in US)?

  10. The peach-blueberry cobbler is six years old?!? I just made it yesterday for the second time this summer. I make it a few times every summer. Highly recommend.

  11. I’ve been loving the combination of herbs with the fresh berries available right now. I’m thinking this would be amazing with the addition of basil (and maybe using strawberries instead of blackberries). Or perhaps mint. My question for you – where would I put the herb? In the dough or in the filling? I want to give it a strong flavor but not overwhelming. I’m thinking you could either infuse the butter for the dough with the herb or put it in the sugar with the filling (combining them in a food processor). What would you suggest? Also, take out the lime?

    1. deb

      I like herbs on the very mild side in sweet stuff, so for me, it would either get minced into the crust, or I’d use something like thyme leaves and really bruise them into the sugar and infuse it well before using the sugar as directed above.

      1. Laura

        I subbed ricotta for the cream cheese, doubled the fruit and used raspberries. I also forgot the thickener, so dry was not a problem. It is yummy, but it is not cheesecake.

  12. Charlotte in Toronto

    Is it my imagination, or can I actually smell the aroma of blackberries coming through my phone? The mind plays tricks when gazing at something so delightful.

  13. tcalpacas

    I have a nice size garden on our farm and each year grow ground cherries and garden huckleberries. My farmer husband is a cheesecake fan but, I have so much to do outside this time of year taking the time for a homemade baked cheesecake (or anything) is usually out of the question. I’m inspired and can’t wait to try this using some of last seasons frozen garden huckleberries (I put 50# in the freezer and they need to go before I pick this season’s bounty)! BTW, I’m a big fan, thank you for another beautiful recipe/blog entry. My hungry farmer is going to love this.

    1. Jillian

      I LOVE this blog, but my other favorite (and very different! but also awesome) food blog is userealbutter.com. (I’m 100% not affiliated.) She lives in the mountains outside Denver and has a LOT of huckleberry recipes you might enjoy!

  14. C

    Cook’s Illustrated had a cheater’s lattice — I think 4 strips go around the outside, then 4 more strips inside that. No weaving. Just in case anyone’s interested.

  15. Kaytlin

    Wow, I definitely want to make this asap! I have the perfect opportunity this weekend, but a friend is coming over who can’t eat eggs. For a dish like this, is there any way to substitute something else for the eggs?

    If not, I’ll just have to keep it to myself…. :) Thanks!

      1. Michelle

        Day 3? Now that’s what I call self-control!! I have none of that and might just have to drag myself out of bed on this chilly winter morning (I’m one of the those “other side of the world” people!) and make this delightful looking dish!

      1. deb

        I would expect this to freeze pretty well. How long is more about your freezer and how long it keeps things fresh; in mine, which I’m at most moderately confident in, I’d not freeze it for more than a month.

  16. Michelle

    This looks delicious – although i would probably make with blueberries as my husband is OBSESSED with them and this marries so many of his favorite things (blueberries and cheesecake AND pie). Quick question – we are going to a picnic in a few weeks…would this be picnic friendly? Or does it need to stay refrigerated.

    Thanks SO much!

    1. deb

      I’m definitely not a food science expert but I think it would be fine if you ate it within a couple hours of it leaving the fridge, so long as it didn’t spend all the hours cooking under a directly stream of sunlight.

    1. deb

      Enriches it and makes it extra-flaky. I’ve also made it with ricotta (although I think its less flake-inducing than yogurt/sour cream).

    1. Vanessa

      Lee,

      A section with “see more” and “do more” lists starts at the end of the recipe. There’s an email icon at the end of the “do more” list. I haven’t personally used it, but I hope that helps.

  17. JP

    This looks so great. Must try to make it with mulberries that are falling off the tree, they are so ripe. Can’t wait! Thanks for another winner!

  18. opticwaste

    “1 cup (4 1/4 ounces) blackberries, halved”

    I don’t see where the other half goes? I’ve read and re-read, but what am I missing?

    1. Naomi

      I believe the “halved” is just referring to the fact that she cut the berries in half to mix with the lime juice and make them a bit jammy. :-)

    2. T

      I might be wrong, of course, but my understanding of this instruction is that when Deb says “halved,” she’s talking about cutting each individual berry in half, not halving the amount of berries (i.e. cut each of the berries in half, then use all 4.5 ounces of the halved berries).

  19. jan

    Any substitute for cream cheese? I am lactose intolerant. The yogurt is okay because I can get goat yogurt but there isn’t any goat cream cheese.

    1. deb

      Are you able to eat ricotta or any other dairy products or at they all out? If they’re all out, I’d definitely just make a non-cheesecake galette. This one works well with other fruit, no special pan to hold volume required.

      1. jan

        Nix to any cheeses but sheep and goat. I was hoping I could sub the cheese with silken tofu…I haven’t been able to eat cheese cake for 40 years!
        Soft dessert goat cheese would work but that amount would cost me $20 where I live- so it’s out of the question.

        1. Jules the First

          Try Tofutti dairy free cream cheese. They do both a soy-based and a soy-free version and both sub well into baked goods. (Not so much when it comes to cream cheese frosting, but hey, you can’t have everything, right?)

  20. HJ

    I hate your new site. The old one was so incredibly unique and compact. The font was different, the layout more capturing. Why did you have to change it?! I feel like this is just another boring old blog now. Super disappointed.

    1. deb

      Hi — I’m sorry you don’t like the new design. I agree that it’s a big adjustment — for me too! I of course loved the old design; I created it.

      The site needed some major upgrades as it is 10 years old and about 10 years out of date in coding — the recipes weren’t formatted in a way that Google could read them, there was no mobile or tablet template, and for both of these things, Google has been “dinging” sites (i.e. burying the results a few pages deep) for years. It was also time to move to new, more robust servers and fix a lot of things that were broken behind the scenes. So, that’s the rationale.

      In terms of why we made the font and other changes, I’ve also been years getting a steady stream of email complaints about the size of the font; I found it charming, but most people had to enlarge the font size on their browsers to view it. It’s a bit on the big side right now and we might look to tighten it up, but I want to give it a couple weeks for the dust to settle and see how we feel about it then. Many people are saying they’re happy they can easily read it now, so it’s hard to find one ideal solution for everyone.

      1. HJ

        Thank you for your reply, Deb. I really appreciate it. I guess it will just take some getting used to, but I will definitely remain a loyal reader. Thanks!

  21. It might have taken you a while to publish a new pie recipe, but this one sounds to be well worth the wait. I love cheesecakes so this sounds perfect. I also grown many berry bushes, red, white and black currants, mulberries and raspberries, all of which sound perfect for this pie. If that wasn’t enough, the blackberry season is about to start!

    So great sounding pie, great timing. Thanks for sharing.

  22. Liz

    Whoa. This looks amazing. And I wonder, could I sub in yogurt for the sour cream on the zucchini ricotta galette on this site? We always have plain whole milk yogurt in the house, but never sour cream. And then eat nothing but galettes for every meal?

  23. Merryl Frankel

    Deb-can the crust be made in a food processor? I always use it for my pir crusts and it is much easier for me to do than work by hand.

    1. Yaya

      This is more or less a half-portion of the galette dough recipe from the SK cookbook. I have made that (very successfully, lovely end result) in a food processor so assume this will be fine too. I freeze the butter in slices, then cut into 2cm chunks while frozen. Process with the dry ingredients until sandy and some butter pieces are the size of small peas. Then add the (premixed) liquids and pulse quite a few times until it just starts to come together. Tip it out into a bowl, press together, wrap and refrigerate.

  24. I used to open an email from SK and see a photo of the finished product. Now I see ads, lots of them. I understand you need to support your blog, but I do hope you’ll redo your design. I don’t like having to click numerous times to see the actual photo and recipe.

    Thank you.

    1. deb

      Thanks for the feedback.

      This is a couple different issues: 1. They are working on RSS issues (RSS is the technology that fuels the Feedblitz newsletter), and controlling the way it looks. What you saw today was a temporary fix until the bigger issue is sorted.

      2. As for the ads, I wish it were some other way but I have zero control over the ones in the Feedblitz newsletter. (I also don’t make a dime off of them or place them; I agree they’re horribly tacky.) Essentially, it’s a free service I set up for the site in 2006 and while we upgraded the newsletter platform last fall to a much nicer one (currently with no ads, soon with just 1 to 2 tasteful, unobtrusive ones) that you can sign up for in the sidebar. However, I haven’t removed the old newsletter because with over 75K subscribers, well, that would be rather pointlessly rude. Of course, the big picture of this is not in any way your concern; I just want people to know that the ads that come in the post-emailing newsletter (Feedblitz service) are unfortunately fully out of my hands. On the new newsletter, which we pay to send out, I have total control over the taste and quality of the output.

  25. Kim

    I botched the crust, but it was still delicious. Used blueberries and lemon. Loved that it wasn’t cloyingly sweet! Thanks!

  26. DisplacedHousewife

    Hey Deb!
    I read this this morning and then I had to come back and look again…it is simply so stunning I’m trying to muster the energy to go to the store to get the ingredients. Galettes are gorgeous, but the height in this is beyond. I wanted to pin it but the Pin It icon is not falling on the photos (it’s just above) and when you move your cursor to click it it disappears…if that makes any sense? Give it a looksie…I don’t think it’s just my browser because I’ve been pinning all morning and I really want it on my Pinterest. OK — beautiful recipe!!!!

  27. Elizabeth

    I love the size of your font now. I don’t have to squint to read and reread what you wrote. This recipe is on my short list this summer!!

  28. susan

    What is going on with your website? I get your e-mails but it’s almost impossible to find the recipe. Do I have to subscribe again or is this the wait’s going to be….more ads than info from you?

  29. karen swann

    Deb, I’d read your blog even if you didn’t have such out-of-this-world recipes! On this hot, sticky, high ozone–don’t even go outside warning-day, I needed your delightful sense of humor. (Oh, I know you will have NO sympathy for my summer complaint since I live in Maine–but it really is disgusting here. Wait an visit again in the fall.) Gotta go find some berries!

  30. JM

    Is there a reason there is no acid in the dough recipe? Your other galette dough recipes have either lemon juice or vinegar in them. Is it not needed?

  31. Sue S

    There are insane amounts of blackberries this year in northeast Ohio. I am picking from my backyard daily and there are many more still ripening. I am making this galette this weekend!

  32. Priscilla

    I’m planning to make this tomorrow, but fresh berries are never an option in my part of the world. Can I make this with dried blueberries? Should I soak them for a while first?

      1. Priscilla

        Ok, I’ve just taken it out of the oven and it looks heavenly! Hopefully it will taste as good :)

        Well, the season for mangoes, melons, pomegranates is just ending. And apples and pears are just beginning. We do get plums, maybe it would work with that as well. But for today, I think the plumped up dried blueberries worked well!

        Actually, I think I made a mistake with the dough, probably put too much water because it was way too wet. Also, it’s really hot here, so I kept having to stick the dough in the freezer every few minutes. Anyway, even with my best efforts, I couldn’t roll the dough large enough, so there was no overhang to fold over. So I guess it’s more like an open pie than a galette. Still looks lovely! Will let you know how it tastes once I’ve cooled it.

  33. Leslie

    Comment on the new site. The questions appear under the question tab — but to see the answers, you need to go to All Comments. If I can’t see the answers to the questions, I’m not particularly interested in them!

  34. Nozlee Samadzadeh

    Absolutely perfect exactly as written. I may or may not have eat a quarter of it for breakfast, and now I want to try this with every seasonal fruit in the book — can you imagine it with Concord grapes with rosemary in September!?

  35. This looks amazing! My Feedblitz email did not show the first photo or a link to your site…had to click on your prior post title to get here. I know you are working on things. Congrats on the site redesign!

  36. NoviceAZ

    I struggled a bit with this crust– note to self, don’t roll it out on parchment to keep it from sticking to the counter; it will just stick to the parchment! I put it back in the freezer but still had to pry it off the parchment. I also wasn’t able to roll it out thin enough to get a large overhang on a standard 9″ pie plate.

    It is in the oven now, and it looks like the cheesecake is overtaking the crust because of the lack of crust to fold over. I’m going to guess that like all of Deb’s recipes, it’s going to taste awesome even if I didn’t pull off the pretty. The cheesecake batter was delicious raw. It’s lucky it even made it into the crust.

    1. NoviceAZ

      An addendum to my comment above: I should know never to doubt a Smitten recipe– this baked up to be beautiful! About half way through the baking time, the crust puffed up around the cheesecake and looks pretty much like the photos. I won’t be able to cut into it until tomorrow, but I’m sure it is delicious. And it’s almost too pretty to eat! As always, thank you Deb!

    2. Leslie

      I made this today — haven’t eaten any yet, since it’s for tomorrow’s brunch. It helped to roll the dough out between layers of plastic wrap.

  37. beloved4

    I don’t have any fresh blackberries on hand, but I do have delicious blackberry jam. Could I use that instead? Maybe just nix the sugar but keep the lime juice? And what of the cornstarch? Looks amazing! I might try one with cherries & almond extract, too!

  38. Garrett H

    Made this, came out a bit bland and the berries definitely did not sink into the filling like Deb’s. The filling tasted nice and tangy before baking, but it was very creamy and bland and lost all of its zing after. I like this idea though, will probably tuck this away for future use with other produce. Also, a lot more lemon/lime juice.

  39. Eva

    Hi Deb, lurker here who has made many reliable recipes! Thanks! One suggestion though: Can we have the title at the top of the picture? It would be so much more clear!

  40. Amy@altitude

    July 23, 2016: Made this with blueberries and lemon zest, in a 9in springform pan, increased temp to 375F (I’m at 6100ft), kept everything else the same and….this is a keeper! Can’t wait to try it with apricots.

  41. JessB

    I LOVE the idea of making the galette in a tart pan!!!! Genius. The fact that galettes don’t hold much filling is their only down fall and now, you’ve solved it. Thanks!!

  42. Sarah

    I used blueberries because they were local and cheap this week. While macerating them, I crushed some of them with a spoon because blueberries aren’t as ooey gooey as blackberries and I definitely wanted that jammy look. I have made some of your other gallettes in the past and I love how forgiving and free form the crust is… I didn’t even use a rolling pin (just my hands). I would increase the lime zest and juice next time. I splurged for those preshelled salted roasted pistachios and they made the dish. I never would have thought blueberry+lime+pistachio but it was great! A real hit at the BBQ I went to. Thanks deb!

  43. leskap19

    I loved the filling, made exactly as written, but the crust didn’t do it for me. Then again, I always struggle with crust. Actually, it may have been the ratio – I think I would have liked it better with a higher ratio of crust to filling. May try the filling as is with a different crust some time.

  44. Leslie

    Couldn’t find blackberries at yesterday’s farmers market, so made the blueberry/lemon variation yesterday and served it with Sunday brunch today. It was a real hit! (of course, blackberries showed up at today’s market..)

  45. Liz

    I use PeppperPlate to manage my recipes, and have always used their “import recipes” function for SK recipes. Presumably due to the conversion to the new website, that doesn’t seem to work anymore. Not sure if this is something for your tech folks’ to do list or PP’s… Thanks!

  46. Randi

    Second Smitten recipe I’ve made on the day this week. It was SUPER fast and although I hate substituters, I had practically none of the right ingredients and it still came out delish. Greek yogurt in the dough and it came out flaky and tender. No citrus to juice and zest so I used fiori di Sicilia and no blackberries so I used a combination of peach and blueberry. YUM!

    I have to admit it was a little terrifying to have a soft crust filled with gooey filling just free ranging it in the pan (my tart pan was bigger than 9 inches so it could be less frightening in a better sized container) but I would totally make it again.

  47. minik

    Yay, first recipe I made from you after the website redesign!
    Made this with cherries, followed everything else. I have a question about the bottom of the crust. I’m afraid my crust is a bit raw? I don’t understand how this can happen because it baked exactly 35 minutes, in a 9 inch tin and I checked my oventemp (on point)… On top it’s fine, looks very pretty, with a slightly golden crust. But the bottom has no color at all. I can see from the pictures that yours has a pale color too so maybe this is normal and mine’s baked too? Can this even happen? I’ll have to wait until tomorrow :) I bet it tastes great. I also had a great idea about using almond cream as filling, do you think it would work?

    1. minik

      Unfortunately my crust didn’t cook through :( Especially the middle parts of the galette crust was completely raw. This did not stop us from eating half of it (leaving parts of very raw bottom crust untouched) and it looked VERY PRETTY. This is the first time I underbake my pie. I don’t know what went wrong but I will make this again sometime soon and this time I will;
      – Heat up my baking sheet in the oven (the one I will place the dish on)
      – Use the glass pie dish (so I can see what’s going on)
      – Roll the crust out thinner (actually it would be helpful to use both inches and centimeters in descriptions – I know that 1 inch means x 2.5 but sometimes I’m too lazy to do the math and I end up winging it, which doesn’t always work haha)

  48. I made this with blueberries and it’s in the oven with 10 minutes to go. Tick tock! (I have a sneaking suspicion this will spoil my dinner. ;) )

  49. Carol

    Made this today, using the food processor for the crust. I was delighted with the flakiness. Also delighted with the finished product. I subbed Bing cherries, omitted lime, added a bit of cinnamon. Everyone loved it! I’ll be making it again.

  50. Peaches are what I have in lovely abundance this week, and I think they will be marvelous in a galette, also. I’ll report back, if I’m not in too much of a glorious galette-misty-coma.

  51. Sydney

    I made this for a dinner party yesterday using cherries and almond extract instead of vanilla. I did have to up the baking time a few minutes (probably to compensate for more fruit/wetter filling) but 4 people ate this after a full dinner and only 2 slices survived. So, I’d say it turned out quite well.

  52. Patrice Seibel

    Hi Deb — I was wondering can you switch out the cream cheese for the ricotta? And if so, would ratio be the same – 1:1? (I’m thinking lemon will work better instead of lime if I do so.) Thank you!

  53. Janet

    Deb, this looks amazing! Love anything galette! Recently made your zucchini ricotta galette again. Delicious! Made two, froze one and baked it from frozen and it turned out beautifully. Made your Peach Splits recipe last night for dessert for 8 and, once again, a huge hit with everyone. In fact, I tried to send the recipe to a friend through the email icon at the end of your post and when the picture comes up and says to type in the 2 words, there are no words, only a set of numbers and when I type in the number(s) shown, it keeps coming back with a new set of numbers and, again, no words. Thanks for all you do! Janet

  54. Amy

    My filling was cooked, but the crust on the bottom was underdone. Maybe I should have baked it on a hot cookie sheet to help the bottom get browned? Seems tricky because I usually cook pie pastry in a hotter oven, but that certainly would have done something weird to the cheese filling here.

    1. deb

      I’m sorry to hear this. What kind of dish did you bake this in? I used what you see here (a few times) and it was always quite crisp at the bottom, mostly because the filling isn’t very heavy or wet for what it is. Did you use extra berries?

  55. Jen

    Made this yesterday and it was a big hit with my husband and parents. Forgot to buy a lime so I substituted lemon juice for the lime juice and several drops of lemon oil for the lime zest. Worked great! I ended up baking my galette for about an hour because I added too many blackberries (I packed that cup a little too tightly full of berries!) Thanks so much for the recipe!

  56. Lydia Segal

    Made this yesterday with blueberries. Followed the recipe exactly otherwise. Came out perfectly. Served chilled.

    But, there was a general consensus there was not enough of the cheesecake component. And the blueberry taste did not come through. The blueberries were delish raw.

    Could you double the cheesecake part and maybe add more sugar to the blueberries or the cream cheese mixture?

    Heated up the next day, perfect as a Danish as mentioned.

    1. deb

      Glad it worked well. Just to make sure I’m following, both the cheesecake and the berries didn’t come through in flavor? To add more of the cheesecake, you’d probably want a bigger dough or it would be hard to hold it all in. I definitely think more berries can be used (and mentioned this in the headnotes); for us, 1 cup was good but we would not have been sad with 1 1/2 cups, easily. But that wouldn’t help increase the cheesecake flavor. More sugar could be added in either area; I tend to like baked goods on the undersweetened side and I know it’s not everyones’ thing.

  57. Sari

    I rolled the pastry as thin as I could, and baked the galette until the filling was still smooth and creamy but solid. The pastry was nice and buttery, but how do I get the bottom crisp? It was a bit chewy. (Not that it stopped me eating almost a quarter of the galette while trying to figure out how to improve the crust!)

  58. Jessica

    I made this for an outside dinner party. Slightly sweet and really satisfying. This would be great for breakfast with coffee. Made mine with organic raspberries and used vanilla and almond flavoring in the batter. Raspberry and almond? Best combo!!

  59. Pen Fox

    I made this yesterday. Here’s how it went for me: I had my 3 year old work the pastry blender, so the crust started out looking… questionable. I don’t much care for blackberry seeds, so I used blueberries instead. I used a springform cake pan with high sides, and thought all was gone when I went to transfer the crust (but got it in). Then I went to put the filling in, and I thought all was lost. My filling was runny and the sides of the crust were floppy and some were getting soggy in the filling. My “crimping” job on the crust felt mostly like a salvage job. In the oven, this took a lot longer than I thought (but I’m new to this oven). The whole thing puffed up, the crust didn’t look done, and I thought this would go in the trash….

    But I persisted, and pulled the dish out of the oven when a fork came out clean. Let it cool in the fridge. Was expecting a gooey mess of filling and a not very well done crust. What I actually got was an AMAZING dish. The best combination of cheese danish and cheesecake. It doesn’t matter if it looks like a mess going into the oven, it will come out ok. It doesn’t matter if it takes longer to bake up, it will come out ok. The blueberry substitution was awesome, and the chopped pistachios on top made the dish look “finished” and added an awesome salty crunch (I used salted pistachios).

    JACKIE– When I used blueberries, I chopped about 1/3 of them to get some extra blue/purple juice. I don’t think it was necessary, but I was happy to have both “saucy” blueberries and whole ones.

    DEB — Totally unrelated, but you might consider one of these summer days doing a post on espresso + tonic. It’s simple, but totally and surprisingly refreshing, and has the feel of a cocktail even though it isn’t (although a 1/2 oz of Rittenhouse Rye and a dash of orange bitters takes it over the top!).

    This has now moved into my #2 brunch dish spot (right behind Deb’s morning bread pudding).

  60. Kristina

    Very excited to use the “I Made This” feature for the first time! :) Saw this recipe on Friday and thought “hell yes!” Got home to two giant boxes of fresh mangoes that my husband picked up from the food truck and decided to do a mango take. Used a heaping cup of finely chopped mangoes which made this very mango heavy, but otherwise followed the directions exactly. This was seriously amazing. Mine tasted very much like a cheesecake, but without all the fussiness of actually making a cheesecake. After dishing this up for the family it was nothing but silence and smiles, which is how you know you have a winner.

  61. Jessica E

    I made this over the weekend with some local huckleberries and substituting a gluten free crust. The filling came together perfectly and was a hit with guests! Such a great idea!

  62. CARRA MCKENZIE

    I made this this weekend and it is wonderful. I was a bit bummed that the taste of the crust is lost (and the crust was chewy). I assume it’s bc you have to keep it chilled and that somehow makes the taste of the crust… less? Anyway, the filling is delicious and roommate and I have been eating on it for days. It was very easy and feel fancy.

  63. Slaney Mullen

    Hi Deb,
    is the pastry cooked through properly – I hate a soggy bottom, wet load on top and not a very hot oven!

    Love Smitten Kitchen <3

  64. Lydia Segal

    Can you double the cream cheese portion to make it more cheese cake like and less Danish like? I made this the other day using blueberries but otherwise following the recipe exactly, and it came out perfectly. Some members of the family wanted more of the creamy component. They wanted sweeter too, but that is easy to rectify. Thanks in advance.

    1. deb

      You’ll run into a volume issue, where you might not have enough crust to hold it in. Otherwise, provided you have more crust, there’s no reason not to. Traditional cheesecakes are often cut with a little sour cream; you could add a little.

    2. Liz

      Made this last weekend. It’s fairly easy and forgiving – my cream cheese wasn’t fully room temp, and had a few small lumps in it that turned out fine. The crust came out fairly soggy though, and I haven’t had that issue with other galettes. It still tasted good (definitely danish-like!) but wasn’t amazing.

  65. DesiBaker

    Hi Deb,
    Love your site. it is my go-to everyday. I have 2 questions.
    1. Can I use Mascarapone instead of cream cheese
    2. Can I use Rhubarb instead of berries?

  66. MaggieToo

    I planned to make this yesterday using nectarines in lieu of berries, but after shopping I was so enervated by the heat that I simply didn’t have it in me to make pastry. So…. I sliced the nectarines into a tart pan (solid bottom), added 1/4c flour, 2 additional eggs and about 1/2c light cream to the filling, poured it over the fruit, baked it for 40 minutes. And voila — a delicious hybrid of clafoutis and cheesecake.

    True, we missed out on that “like a cheese danish” aspect, but I’ll get around to trying the whole package in the fall.

  67. Jen

    I made this with some gooseberries I had in the freezer & it was great. I added an extra 2 tablespoons of sugar because gooseberries are quite tart and I used the larger amount of fruit. The only thing I will do different next time is bake it in a metal pan. I used a pyrex pie plate and while the crust was cooked, it wan’t really crispy. I know pyrex is great for pies, but pies are in the oven about twice as long as this galette.

    1. deb

      Good point about the Pyrex. I actually always bake in metal pans because I find they brown and crisp better, which might explain why I didn’t get any sogginess.

  68. Liz

    Last night, I made this exactly as written (except for the pistachios) in a tart pan with a removable bottom, and it looks GREAT (having some for lunch dessert today). The only place my experience varied from the recipe was in baking time — to get the cheesecake to set and to get a browned crust, I baked it for 48 minutes. I cooled it on the counter for an hour or more before transferring to the fridge (as I would for a cheesecake). I sliced it this morning, and the crust still seems flaky and crisp, and the bottom doesn’t seem soggy at all. Can’t wait for lunch…

  69. roxlet

    This is a really lovely recipe. I made it for dessert last night, but I swapped raspberries and blueberries for the blackberries. Everyone loved it, and everyone said the same thing: “This tastes like a danish!” So, I am not sure that I would make it for dessert again (though there is nothing wrong with danish), but it would certainly make an excellent breakfast or brunch pastry.

    I thought the pastry was lovely. I make a lot of pies, and my family usually complains when I veer from my usual pie crust recipe, but there were no complaints at all. I found that it came together really easily, and it rolled out like a dream. I’ll try it again when it’s not so dreadfully hot.

    I made mine in a pyrex pie plate, my tart pans having inexplicably gone missing. I think it would be prettier in the tart pan, but this looked quite nice anyway. And I made the filling in the food processor, which yielded a very smooth cheesecake filling. I would do that again.

  70. kIrBy

    This tasted AMAZING and baked up beautifully. I used 6 oz blackberries. Thanks, Deb! (Side note: I always preheat my oven with a pizza stone in there so I can set my pie plate directly on it so it ensures a crispy pie bottom every single time.)

  71. Jenny

    I like to sub in some WW flour in pastry if I aim to serve at breakfast time; did you happen to try that?

    And I love to read “when working the kinks out of a cookbook recipe!” Estimated release date? Need any more beta testers?

    1. deb

      :) Thanks for offering to test! Estimate release date of fall 2017. For WW pastry flour, I’d start with a 1/3 swap the first time, working your way up to 1/2 or 2/3 if you like where it’s going.

  72. This was deLISH! In a hurry & to simplify I used a stick blender, used lemon juice & zest, was short on sugar so dabbed a bit of strawberry jam here & there. full disclosure ~ a Pillsbury pie crust. I know, I know ~ quick & a test run. Of course next time I’ll follow your crust to the letter. It was even better the next day ~ it all sort of melded together into a blackberry Danish dream. yum

  73. garnishandgold

    This is so interesting! Great idea! I love the galette kick everyone has been on this year but this is a wonderful take on it! Can’t wait to try with other berries. Possibly lavender and strawberries!

  74. Julia

    This recipe worked very well for me. To adjust for our tastes, I increased the berries to 1 and 1/2 cups of fresh blueberries, used lemon instead of lime, and increased the sugar in the crust to one tablespoon and in the filling to 9 tablespoons. I made it late the night before for breakfast and did not refrigerate, which resulted in a Danish-like pastry instead of a colder, cheesecake-style dish. It was delicious! Thank you for this great idea.

  75. Jenifer

    This was so good. My husband wasn’t sure he liked it cold because of the texture of the pastry. I have to make it again so we can have it at room temperature (for science ;)

  76. coliescrafts

    This looks incredible! I am not much of a baker, but I am willing to give this one a try. But, first, could you clarify this part of Step 1 just a little bit for me?

    “Transfer clumps of dough onto a piece of plastic or waxed paper and pat into a ball. Wrap into a packet…”

    I guess my non-bakingness shows, but when you say clumps of dough, does that mean just the whole mass of clumps? And wrapping into a packet means what exactly? Thanks!

    1. deb

      No worries at all. Basically, it’s not going to necessarily look like a cohesive one-piece dough at first, just shaggy clumps of dough and flour. You still want to use them all. In the plastic wrap (basically just press them into a mound and wrap it up), they’ll come together and become one.

  77. Cait

    Just made last night with black currants since that’s what they had at the farmer’s market and it was amazing! Added a tiny bit more sugar since they were super tart, but so happy with how it turned out- thanks!

    1. Julia

      Made last night for a breakfast potluck @ work
      Everyone loved it
      I added pistachios, cardamom, cinnamon,& nutmeg to crust
      Chambord liqueur to filling
      Bake for longer time

  78. Sandy Lentz

    Made this yesterday for company, using blueberries. (I have a bad habit of trying out new recipes on unsuspecting dinner guests). There was only a small slice left, one guest had thirds! I did have similar trouble with the crust; it was way too wet even without the water. Did it in the food processor, so I may do it by hand next time. There will definitely be a next time – my blackberry bushes are just loaded,and the recipe is spectacular.

  79. Sue Klish

    This recipe is not one of your best. The crust was not done on the bottom after 70 minutes in the oven. Lots of blackberry seeds in the teeth. Taste was OK but I won’t make this recipe again. I always follow your recipes exactly and usually they are delicious however this wasn’t.

    1. deb

      You can but I recommend only using it to pulse the butter into flour and then hand-stirring in the wet ingredients or it gets too blended and not flaky enough.

  80. Kate

    I’ve been making your galette crust in a 9-in fluted pie pan for years because I like more filling than the free-form version allows (after over-filling a few too many). It’s wonderful for summer entertaining and potlucks.
    This is a really nice fruit variation with just enough sweetness, but the crust was soggier than with the savory varieties.

    1. Kate

      I just looked back at the zucchini recipe, and see it bakes at 400 while here it’s just 350. The higher temp would be hard to do with a Cream cheese filling, so maybe next time I’ll roll the dough much thinner for this one.

    2. deb

      Is this a ceramic or metal pan you’re using? I’m curious if this might be the cause of sogginess. I made this a few times with a metal crust and no sog.

      1. Kate

        In this case ceramic, but I’ve been baking your galette dough in this dish for years with the firmer fillings at the higher temp. It’s still delicious, but you couldn’t pick up a piece without losing the triangle point. I coud also par bake the crust and just leave th galette nomenclature behind!

  81. Made this with blueberries and lemon zest and without the pistachios. My crust was kind of sticky and buttery while rolling out, even after 2 hours in the fridge but I just put the rolled out crust (on baking paper) back into the freezer to really cool down before peeling the paper off and putting everything into the baking pan. I used a metal one and it didn’t turn out soggy but not exactly crisp either. Might need to put the pan a bit more near the bottom of the oven.
    Because I couldn’t wait I tried it while it was still a little warm and it was absolutely delicious! Serious contender for favourite non-chocolate dessert/cake/galette. Having it for breakfast in a bit and cannot wait!

    PS.: misread the recipe and creamed the cream cheese, sugar and egg/egg white together all in one go and it turned out very liquid. When I realized my mistake I just beat another egg white separately and folded it under the cream cheese mixture. My pan ended up really full but it worked and the filling is just so light and fluffy, yum!

    1. deb

      I’d just go for it. There’s a chance it could be more watery and need a little more baking time but otherwise shouldn’t be an issue.

  82. Jennifer

    When I first saw the picture, I said to myself, “Brunch food!”
    Then I read ‘Pie.’
    I said to myself, “What’s in a name?”
    And you said, “Cheese Danish.”
    Smiling, I said to myself, “Thank you, you mind reader, you!”
    Breakfast, it is.

  83. Karen

    Has anyone made this with a metal removable 9 inch pie pan? I don’t have a tart pan but I do have a tall sided removable pie pan. I assume that would work, any thoughts?

  84. CarolJ

    This is a qualified “I made this,” as I used the pastry part of the recipe to make a gluten-free tart shell for a savory tart. Omitting the sugar, I subbed in a GF flour blend and added 1/2 tsp. xanthan gum. I let the dough rest overnight in the refrigerator. It rolled out beautifully. Following my recipe, I parbaked the crust (after 20 minutes in the freezer), and that also worked out perfectly, with no side slouching. I followed a tip from another commenter and baked the tart on my pizza stone for a crisp bottom crust. This will be my go-to recipe for GF tart crusts, whether sweet or savory.

  85. Wendy

    Made this today using blueberries, lemon juice and lemon zest. It is currently cooling in the fridge. I had to bake mine a few extra minutes, and yes, oven temp is correct per oven thermometer, to get the center to bake enough for a toothpick to come out clean. I had not read the comments before I baked it so hope the bottom crust is done, not half-baked ;-)

  86. Christie

    I made this yesterday — delicious and amazing! My husband and I really loved how fresh it tasted with the summer berries, and the cheese added an unexpected richness. The crust was perfectly flaky.

    Two notes:
    — My galette took about 50 minutes to bake through. No surprises here, my oven is super finicky.
    — I doubled the amount of lime zest, and the flavor was still very subtle in the finished product.

    Overall this is one of my favorite new breakfast foods and can’t wait to try it with other summer fruit!

  87. springpansy

    Hi Deb – I recently found your blog and what fun!!!! I made the galette two nights ago (with peaches as we didn’t have blackberries – everything else the same). What a treat – my kind of dessert – a little rustic (in a really attractive way), a lot delicious, and comes politely to breakfast as well! My one tip is that I find blending cream cheese with sugar first, then adding the other ingredients (egg, etc) works best for a smoother filling – but not a big deal. Thank you for the fun writing, great recipes and good reading.

  88. Kevin Wang

    Having to scroll back and forth for the ingredients and directions as I make this is maddening. It’d be so much easier if each part’s directions were directly under the ingredients. I’d rather have a functional website than a pretty one.

  89. Sue Klish

    I have made the galette 3 times. the first time I followed the directions to a T. Here is what I found.
    1. The baking time is incorrect. I found I had to bake it at least an hour.
    2. Forget all the instructions of putting it on a cookie sheet blah, blah, blah. The crust simply does not get done. Baking on the lowest rack in the oven without the cookie sheet works. I baked my galette in a pie pan lined with parchment paper so there is no fear of leaking and after chilling is easy to remove.
    3. I used a regular pie crust recipe as the dough was too soft even after chilling and I couldn’t get it thin enough.
    4. After I corrected the technical difficulties the galette turned out beautifully. I love your recipes and have made many of them exactly and had wonderful results. Keep on cooking and blogging.
    4.

  90. Jeni

    I made this, everyone loved it and I have 3 more batches of crust/dough in the fridge :) The one problem I had: getting the bottom crust done. I ended up putting the galette back in the oven on a cookie rack with the bottom oven coil on to get it halfway done, and by that time the filling was dark brown and over done. We enjoyed it very much anyway, but I wonder if you have any tips for my next batch(es)!

  91. Jeni

    I hadn’t yet noticed the “I made this!” tab, (love that feature!) therefore hadn’t read any of the comments from those who’d actually made this. Now that I have I’ll bake my next one in a little bigger pan (I use a metal removable bottom tart pan) on a heated stone and hopefully this time won’t have the underdone crust. Not that it hindered our enjoyment, this was so good! Round 2 will be enjoyed on our drive up to pick huckleberries, which will be used in rounds 3 and 4! Thanks :)

  92. tabithahuizinga

    I made this over the weekend and it was DELICIOUS! I did use an almond flour crust and swapped out the sugar for something lower-carb (lame, I know!) but the filling is so so good that I’m definitely going to have to make it again!

    I love the blackberries and lime together too — I read some comments that said the filling was bland, which kind of baffled me. Cheesecake’s usually rich and creamy, so I actually thought this filling was more flavorful than a lot of cheesecakes I’ve had. To each their own, I guess!

  93. Sengkelat

    I made this by the recipe except with blueberries, plain yogurt in the crust, and I messed up and put the lime zest in to macerate with the blueberries instead of with the rest of the filling. And I worked the wet ingredients into the dry ingredients a little. I think that’s why my pastry wasn’t flaky, and it’s possible that the yogurt was the reason the dough was fairly wet, but the whole thing was really, really good. I was pretty surprised at the small amount of fruit the recipe called for, but the finished product had ample berries.
    Thanks for another great recipe.

  94. Judy

    This was to die for! I spotted your recipe yesterday, as I was looking for something yummy to do with the blackberries I bought at our local farmers market–they were quickly turning mushy (the heat index was 120 degrees) and I vowed not to waste them. So, despite my reluctance to turn the oven on, I gathered all the ingredients and set to work. I took your advice and increased the blackberries to 1 1/2 cups; I also substituted lemon for the lime juice and zest (there was no way I was going to brave the heat and humidity to buy one lime!), and almond extract for the vanilla. I also skipped the pistachios–I’m allergic, and my youngest finds nuts detestable (although I plan to use toasted almonds next time). Because I read the comments first, I chilled my dough in the freezer, to avoid the problems that some others had with it being too soft. I also increased my baking time to an hour, because I used a glass pie dish, and because I increased the volume of berries. I was so looking forward to having it this morning; I woke up at 4:30 and actually considered having a small piece, but made myself go back to sleep! I let the galette come to room temperature first (didn’t take long with this heat and humidity), because I find that cheesecake always has more flavor at room temp. It was so incredibly yummy! The cheesecake was baked through, and the crust was also tender and flaky. The marriage of pie and cheesecake is genius! I’m looking forward to making it with all kinds of fruit. Thanks for a new family favorite!

  95. Katie

    I made this yesterday, it IS just like a danish. YUM! For all the high altitude bakers like myself (I’m at 7,000 ft) I baked it for nearly 20 min longer than the recommended 35.

  96. Patricia Kenny

    I am new to cooking/baking. With some help from a friend (for the crust, because I am the WORST crust maker), I/we made this with the fresh blackberries from my yard. DELICIOUS! In fact, I only got two slices, because my husband managed to devour it.

  97. Sara

    hi! I have the crust ready to go in the fridge. I have some older cherries that are ready for the oven … do you think this un-pie will work with quartered cherries?

  98. Al F.

    I almost didn’t click the link, because I was like, “what do I care about galettes… indeed what IS a galette?” But then I did and now I realize that I must have it. So thank you for sharing. It won’t be tomorrow, and maybe not even next week, but this will get made. Can’t wait.

  99. Em

    I made the dough last night and then rolled it out/made the filling/baked it this morning. Used fresh blueberries and lemon zest that I had frozen several weeks ago. My ovens typically run a little cool but normally I just need to add a few extra minutes. I baked this for almost an hour and the bottom crust was still not done. However that much time might have been enough had my springform pan not had a glass bottom or if I hadn’t baked it on a cookie sheet. Either way, even with the soggy crust, the flavor is delicious and it’s a big hit around here!

  100. SO GOOD. I used 1.5 cups of blackberries and would do the same next time. Mine were pretty small so I didn’t halve them either. Loved the lime zest in this. I also used a full 1/2 c sugar with the cream cheese because I like things to be a little sweet; I thought that was perfect as well, and still not very sweet. Subtle in a very good way. As Deb mentioned, this could totally be eaten at a brunch. I used metal bakeware and had no issues with the crust though I did end up baking for 40 minutes. Mmm.

  101. Lisa Mendez

    Mine also took around 45 min to bake. I used a 9inch springform pan. The crust was great all around, no issues the bottom crust not being done like other people commented. It was a hit at our home and hope to make again soon with other fruit.

  102. Mairead

    I had high hopes for this recipe but it was not my favorite. The crust was unnecessarily soft and difficult to work with. I thought sour cream would add a nice tanginess to the crust to offset the sweetness of the cheese cake and berries but it didn’t do much except make a crumbly mess. I also found the cheese cake to be more of a custard consistency that I’d like.

  103. Brittany

    Delicious! Though it did take about 25 minutes more to cook for me. I used a avalon tart pan and place it on a baking sheet. My crust cooked all the way, but like I said almost double the cooking time. Would make again :)

  104. Anne

    The dough won’t cook through but the cheesecake way over baked and cracked terribly all around the edges of the folded over dough. I used a metal pan. Also the cheesecake looks lore like a soufflé so maybe it was over mixed? Not overly thrilled with this one.

  105. Alison

    I thought this was good but not awesome – it didn’t quite have what I love about cheesecake or about fruit desserts. I didn’t have the same issues with soggy crust as other have mentioned – I had read the comments so I preheated the sheet pan in the oven and baked it for the first 30 minutes on the bottom rack, so maybe that helped. I did find that I needed more like 45 minutes before it was done.

  106. Rebecca

    This was amazing- I will never make any other pie crust recipe as this has proven 6 times in a row to be delicious, flaky and so easy to work with (I actually realized my rolling pin didn’t make the move somehow and rolled this out with a cold bottle of red wine). Additionally, I subbed a peach and some raspberries and lemon for the blackberry mixture as it was what was in my csa. Delicious!! Beautiful!! Served with brunch and people raved. Thanks