Best 5 Strawberry Cheesecake Galette Recipes

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Indulge your taste buds with the delectable Strawberry Cheesecake Galette, a delightful pastry that harmoniously blends the tangy sweetness of strawberries with the creamy richness of cheesecake, all enveloped in a flaky, golden crust. This culinary masterpiece is a perfect balance of flavors and textures, making it an ideal treat for any occasion.

The Strawberry Cheesecake Galette recipe is meticulously crafted with step-by-step instructions, guiding you through the process of creating the perfect crust, luscious cheesecake filling, and vibrant strawberry topping. Additionally, the article offers variations to cater to different dietary preferences, including a gluten-free crust option and a vegan cheesecake filling alternative.

For those seeking a classic cheesecake experience, the Traditional Cheesecake Galette recipe delivers a timeless flavor combination. This recipe features a creamy cheesecake filling nestled within a graham cracker crust, topped with a medley of fresh berries.

If you're looking for a unique twist on the classic cheesecake, the Oreo Cheesecake Galette is a delightful option. This recipe incorporates crushed Oreos into the crust and cheesecake filling, creating a delightful combination of textures and flavors.

For chocolate lovers, the Chocolate Cheesecake Galette is an irresistible choice. This recipe features a rich chocolate cheesecake filling encased in a chocolate cookie crust, topped with chocolate ganache.

Last but not least, the Raspberry Cheesecake Galette offers a vibrant and refreshing flavor combination. This recipe showcases a creamy raspberry cheesecake filling nestled within a graham cracker crust, topped with fresh raspberries.

Here are our top 5 tried and tested recipes!

BURIED STRAWBERRY CHEESECAKE



Buried Strawberry Cheesecake image

Strawberries are a quintessential Valentine's Day staple. Here they are set atop a chewy brownie bottom and buried under a decadent cheesecake. Each bar will have the perfect slice of fruit to share with your main squeeze.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 12 to 14 servings

Number Of Ingredients 10

Nonstick cooking spray, for greasing the pan
One 18.4-ounce box brownie mix (plus required ingredients)
45 to 50 medium strawberries (about 2 1/2 pounds), stemmed
Two 8-ounce packages cream cheese, at room temperature
1 cup sugar
4 cups heavy cream
1 cup sour cream
1 teaspoon pure vanilla extract
Two 1/4-ounce packages unflavored gelatin
Warm chocolate fudge sauce, for drizzling

Steps:

  • Preheat the oven to 350 degrees F. Lightly spray the bottom and sides of a 9-by-13-inch metal baking pan with cooking spray. Line the pan with parchment, leaving at least a 2-inch overhang on all sides.
  • Prepare and bake the brownies in the prepared pan according to the package directions for a 9-by-13-inch baking pan. Let cool completely on a rack, about 1 hour.
  • Meanwhile, slice 5 to 6 strawberries into 1/8-inch-thick slices--you will need enough to fit around the edges of the pan; set aside. Leave the remaining strawberries whole.
  • Beat the cream cheese, sugar and 3 1/2 cups of the heavy cream in a large bowl with an electric mixer on medium speed until stiff peaks form, 3 to 4 minutes. Fold in the sour cream and vanilla until smooth.
  • Bring the remaining 1/2 cup heavy cream to a boil in a small saucepan, then whisk in the gelatin. Continue to whisk off heat until the gelatin is dissolved, 2 to 3 minutes. Fold the gelatin mixture into the cream cheese mixture until well combined.
  • Stand the sliced strawberries upside down around the perimeter of the pan with the flat/cut sides touching the side of the pan, cutting an extra strawberry or two if needed. Pour 3 cups of the cream cheese mixture on top of the brownies and use an offset spatula to spread and smooth it out. Press the remaining whole strawberries into the cream cheese upside down (pointed ends up); you should have about 8 rows of 5. Spread the remaining cream mixture on top of the strawberries and smooth out the top with an offset spatula. Chill until set, at least 2 hours and up to overnight.
  • When ready to serve, use the parchment overhang to remove the dessert from the pan and place onto a serving platter (trim the parchment from around the edges). Drizzle the top with chocolate fudge sauce and cut into bars.

STRAWBERRY CHEESECAKE



Strawberry Cheesecake image

The creamy texture and lovely look of this strawberry cheesecake always get compliments. —L.C. Herschap, Luling, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 21

CRUST:
3/4 cup ground pecans
3/4 cup graham cracker crumbs
3 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 tablespoon lemon juice
2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
TOPPING:
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
STRAWBERRY GLAZE:
2 tablespoons cornstarch
1/4 cup water
1 jar (12 ounces) strawberry jelly
3 tablespoons orange-flavored liqueur or lemon juice
Red food coloring, optional
1 quart whole fresh strawberries, halved

Steps:

  • Preheat oven to 350°. Combine pecans, crumbs and butter. Press onto the bottom of a 10-in. springform pan. Set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Spoon over crust. , Bake until filling is almost set, 45-50 minutes. Cool on a wire rack 15 minutes. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over cheesecake and return to oven for 5 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled. , Several hours before serving, prepare glaze. In a saucepan, combine cornstarch and water until smooth. Add jelly and cook over medium-high heat, stirring constantly, until jelly is melted and mixture has thickened. Remove from the heat; stir in liqueur and, if desired, food coloring. Cool to room temperature. , Just before serving, loosen and remove sides of springform pan. Arrange strawberries on top with pointed ends up. Spoon glaze over berries, allowing some to drip down sides of cake. Serve immediately.

Nutrition Facts : Calories 453 calories, Fat 22g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 159mg sodium, Carbohydrate 56g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.

STRAWBERRY GALETTE



Strawberry Galette image

Provided by Food Network

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 10

1 2/3 cup/210 g flour
2 teaspoons sugar
1/2 teaspoon salt
2/3 cup plus 1 tablespoon/150 g butter, cut into pieces
2 to 4 tablespoons ice-cold water
1/2 cup/50 g ground almonds, lightly toasted
1 tablespoon flour
1/4 cup/55 g sugar, plus more for dusting strawberries
1 1/2 pounds/675 g strawberries, hulled and halved if large
Sweetened flavored whipped cream, for serving

Steps:

  • Heat the oven to 400 degrees F/200 degrees C.
  • For the pastry: Mix the flour, sugar, and salt. Add the butter and work with the fingers to a crumbly texture. Mix the water in quickly until the dough just holds together. Pat into a disk, wrap and refrigerate half an hour.
  • Mix the almonds, flour and sugar. Roll out the chilled dough into a circle and set on a baking sheet. Spread the almond mixture over, leaving a 3 inch/7.5 cm margin. Toss the strawberries with the additional sugar and arrange on top. Fold the edges of the galette dough up over the berries and bake until the crust is crisp and golden, 20 to 25 minutes. Serve warm with sweetened whipped cream, flavored with vanilla or cinnamon.

STRAWBERRY GALETTE



Strawberry Galette image

A strawberry galette served with a side of fresh whipped cream or ice cream is a spring salve that is just as soothing to prepare for oneself as it is to share with others. Inspired by the baker Alice Medrich's yogurt-butter pie dough, the dough in this recipe includes almond flour for a flaky, subtly nutty crust that comes together without much fuss. This dough is very forgiving and works well with the rustic charm of a galette. It's OK if the edges of the crust crack and some juices leak. Even out-of-season strawberries would work, as there's just enough sugar here to coax them back to life. Make sure you give the galette enough time to rest before slicing into it, so that the juices have time to set.

Provided by Naz Deravian

Categories     pies and tarts, dessert

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

1 cup/120 grams all-purpose flour, plus more for dusting
1/2 cup/50 grams almond flour (from blanched, skinless almonds, not almond meal)
8 tablespoons/113 grams very cold unsalted butter
1/4 cup/60 grams cold plain whole yogurt (not Greek)
1 tablespoon ice-cold water, plus up to 3 tablespoons more, if needed
1 teaspoon granulated sugar, plus more for sprinkling
1/2 teaspoon kosher salt (such as Diamond Crystal)
1 egg beaten with 1 teaspoon yogurt or water (for the egg wash)
1/2 to 3/4 cup/100 grams to 150 grams granulated sugar
1/2 teaspoon finely grated lemon zest
1 1/2 pounds stemmed strawberries (about 5 cups), sliced
3 tablespoons cornstarch
Small pinch of salt

Steps:

  • Whisk the all-purpose flour and the almond flour in a large bowl, then set aside. (It's best to stick it in the freezer for about 15 minutes until ready to use, to ensure a well-chilled dough.)
  • Slice 3 tablespoons of the butter as thinly as possible without getting obsessive about it. (It's OK if pieces break.) Cut the remaining 5 tablespoons of butter into 1/2-inch cubes. Keeping the sliced butter and cubed butter separate, set the butter in the fridge to chill until ready to use.
  • In a small bowl or measuring cup, mix the 1/4 cup yogurt with 1 tablespoon of the water and keep cold in the fridge until ready to use.
  • Whisk the flour mixture with the 1 teaspoon sugar and the salt. Spread the cubed butter pieces over the flour and cut the butter into the flour using a pastry blender or your fingers until the chunks look slightly smaller than pea size. Toss the butter slices with the flour mixture, separating them as you go, then gently press them into the flour between your fingers into flat sheets. (This extra step is helpful in creating pockets of steam, which will make for a flakier crust, an added bonus for pie dough makers of any skill!)
  • Drizzle the chilled yogurt over the flour and butter mixture. Use a spatula or a wooden spoon to toss and combine. If the dough seems dry, drizzle with 1 tablespoon of the ice water, and continue tossing and combining, incorporating any dry flour bits at the bottom of the bowl and scraping off the spatula as you go, until the mixture just comes together in a mound. If needed, drizzle more ice water, 1 tablespoon at a time, without allowing the dough to get too wet.
  • Transfer the dough to a large piece of plastic wrap, then press the dough into a 6-inch disk and wrap well. Refrigerate for at least 2 hours or up to 3 days.
  • Heat oven to 400 degrees with the rack in the center position. Line a sheet pan with parchment paper.
  • Prepare the filling: Place 1/2 cup sugar and the lemon zest in a large bowl and rub the lemon zest into the sugar with your fingertips. Add the strawberries, cornstarch and salt; mix well to combine, making sure the cornstarch is well incorporated. Add up to another 1/4 cup sugar if desired, depending on the sweetness of your strawberries and your desired level of sweetness.
  • Dust your countertop with flour, then transfer the chilled dough to it and sprinkle a little flour on top of the dough. Roll the dough out to a 12- to 14-inch round, lightly flouring as needed. (It's OK if the edges break and the shape isn't perfectly round.) Gently transfer the dough by rolling it over a rolling pin and onto the prepared baking sheet. (At this point, if you've forgotten something, like preparing the egg wash, or if your dough has warmed up slightly, place the sheet pan in the fridge for a few minutes.)
  • Mound the strawberries and their juices in the middle of the dough and leave a 2-inch border. Fold the border over the fruit, pleating as you fold and leaving the center of the galette exposed. Brush the crust with the egg wash and sprinkle with sugar.
  • Bake until the crust is golden and the strawberries are bubbling, about 35 minutes. It's OK if some juices leak. Cool on a wire rack for 1 hour and serve.

STRAWBERRY CHEESECAKE



Strawberry Cheesecake image

This creamy strawberry cheesecake is perfect for any special occasion! You have to bake the cake and let it cool for an hour, then chill it in the refrigerator for at least 4 hours prior to serving.

Provided by Kathy Higgins

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 10h45m

Yield 12

Number Of Ingredients 12

1 ¼ cups graham cracker crumbs
¼ cup white sugar
2 teaspoons ground cinnamon
⅓ cup butter, melted
2 (10 ounce) packages frozen sweetened sliced strawberries, thawed and drained
1 tablespoon cornstarch
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
¼ cup lemon juice
½ teaspoon vanilla extract
3 eggs
1 tablespoon water

Steps:

  • Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.
  • Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
  • Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.
  • Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.

Nutrition Facts : Calories 458.7 calories, Carbohydrate 41.6 g, Cholesterol 132.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 9.3 g, SaturatedFat 17.9 g, Sodium 314.6 mg, Sugar 33.8 g

Tips:

  • Use ripe strawberries. This will ensure that your galette is bursting with flavor.
  • Don't overmix the dough. Overmixing will make the dough tough.
  • Chill the dough before rolling it out. This will make it easier to work with.
  • Use a sharp knife to slice the strawberries. This will help prevent them from tearing.
  • Don't overcrowd the galette. Leave some space between the strawberries so that they can cook evenly.
  • Bake the galette until the crust is golden brown and the strawberries are bubbling.
  • Let the galette cool slightly before serving. This will allow the flavors to meld.

Conclusion:

Strawberry cheesecake galette is a delicious and easy-to-make dessert that is perfect for any occasion. With its flaky crust, creamy cheesecake filling, and sweet strawberry topping, this galette is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this strawberry cheesecake galette a try.

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