My Wedding Cheesecake & Blueberry Galette Recipes!
CHEESECAKE CRUST:
Vegetable oil cooking spray
2 cups slivered almonds
1/4 cup packed light-brown sugar
2 tablespoons unsalted butter, melted
Parchment paper
Grind almonds until very fine.
Add brown sugar, butter and a pinch of salt; grind briefly to combine.
Transfer to prepared pan and press firmly into bottom to form an even crust.
CHEESECAKE:
32 oz cream cheese² softened to room temperature
1 cup sugar
⅔ cups sour cream
1 ½ teaspoons vanilla extract
⅛ teaspoon salt
4 large eggs room temperature, lightly beaten
In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).
Add sugar and stir again until creamy.
Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
Transfer to the center rack of your oven and bake on 325F (160C) for about 1 hr 20 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don't over-bake or the texture will suffer, which means we all suffer.
Remove from oven and allow to cool on top of the oven³ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks).
Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. Enjoy!
GALETTE CRUST:
1 cup unsalted butter , cold and cut into cubes (226 grams)
2 ½ cups all-purpose flour (310 grams)
1 tablespoon granulated sugar
1 teaspoon salt
½ cup + 1 tablespoon cold buttermilk
In a large bowl, stir together the flour, sugar and salt. Add the butter and toss to coat the butter.
Dump entire contents of the bowl out onto a well-floured surface. With a well-floured rolling pin, roll the mixture together, flattening the butter into the flour. Use a bench scraper to bring the mixture back together again as needed.
When the butter is in long sheets and evenly distributed through the flour, return the mixture to the bowl and create a well in the center.
Add the buttermilk stir to combine to make a shaggy dough. Add more buttermilk a tablespoon at a time, if necessary, but the mixture should be a little on the dry side.
Dump the contents back onto your floured surface and divide into 6 disks. Wrap in plastic wrap and chill in the fridge for 1 hour or overnight.
GALETTE FILLING:
1 pound fresh blueberries (510 grams)
⅓ cup sugar (60 grams)
2 tablespoons cornstarch (20 grams)
¼ teaspoon fresh ground nutmeg
Zest of 1 lemon
ASSEMBLY:
1 egg , for egg wash
Coarse or sanding sugar, for sprinkling
Preheat oven to 400°F and line 2 sheet pans with parchment paper.
Combine the sugar, cornstarch, nutmeg and lemon zest in a bowl. Add the blueberries and toss to coat.
Roll out each disk of pie dough into an 8 or 10 inch circle. It doesn’t need to be exact or even. Spoon ⅙ of the blueberry mixture into the center of each disk and fold the dough up and over the filling.
Brush with the dough with the egg wash and sprinkle with the sanding sugar.
Place the galettes on the prepared sheet pans and bake until crust is golden and the filling is bubbling, about 30-35 minutes, rotating the sheet pans halfway through.
Serve warm or at room temperature. Store galettes in the fridge for up to 3-4 days.