Cherry Cheesecake Sourdough Galette
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This cherry cheesecake sourdough discard galette is the best of both worlds: cheesecake and pie crust but without the work of assembling it! This from-scratch sourdough galette recipe has a buttery, golden crust and includes a cheesecake filling with sweetened fresh, whole cherries on top. This dessert is simple to make, but the flavor is anything but!
I must confess: I think I like galettes more than pies. This cherry cheesecake galette is SO good. A mix between cheesecake and pie, but without the work of preparing the pie crust and weaving the pie dough strips.
If you’re craving pie, but want to do a fraction of the work a pie requires, this recipe is the one for you. This recipe is a variation of my sourdough discard pie crust, which I use to make my sourdough pop-tarts and banana cream pie!
Summer is the perfect season to make this cherry cheesecake galette. The fruit could be changed out to fit whatever you may have on hand–peaches, strawberries, blueberries–a combination of all three would even be delightful!
Ingredients for the Sourdough Discard Cherry Cheesecake Galette
Ingredient Notes:
- cherries – make sure the cherries are pitted (i.e., the pit is removed from the cherries). I don’t have a cherry pitter, but I found that the stainless steel straws we have at home worked beautifully to remove them. If you only have frozen cherries on hand, you can use them, but do *not* thaw them beforehand. Also, add an extra tablespoon of cornstarch because frozen cherries carry more water in them.
- cream cheese – full-fat cream cheese is the way to go here. Make sure the cream cheese is room temperature to ensure you get a nice, creamy filling. Cold cream cheese can result in lumps (which isn’t the end of the world–it’ll still taste amazing).
- sourdough discard – I use unfed sourdough discard. Alternatively, you can use active sourdough starter. I prefer using up my sourdough discard within a week of discarding it.
- butter – I always use salted butter in my recipes. If you only have unsalted butter, add an extra 1/4 teaspoon of salt to the dough recipe.
Step-By-Step Instructions
Make the Galette Dough
In a large bowl, whisk together the flour, sugar, and salt. Add the grated cold butter and use your fingertips or a pastry cutter to work it into the flour until the mixture is crumbly with pea-sized pieces of butter. Add the sourdough discard and 2 tablespoons of ice water. Gently mix with a fork. If the dough is too dry, add more water, 1 tablespoon at a time, until it holds together. Shape into a disc, wrap in plastic, and refrigerate while you prepare the fillings.
Prepare the Cream Cheese Filling
In a medium bowl, beat the cream cheese until smooth and creamy. Add in the granulated sugar, egg yolk (save the white for later), and vanilla extract. Mix until well combined and set aside.
Mix the Cherry Filling
In a separate bowl, combine the pitted cherries, sugar, cornstarch, and vanilla. Stir gently until the cherries are evenly coated and the mixture looks glossy.
Roll Out the Dough
Preheat your oven to 375°F and line a baking sheet with parchment paper. On a floured surface, roll out the chilled dough into a rough 12-inch circle. Transfer it to the prepared baking sheet.
Assemble the Galette
Spread the cream cheese filling in the center of the dough, leaving a 2-inch border around the edges. Spoon the cherry mixture over the cream cheese layer. Gently fold the outer edges of the dough over the filling, pleating as you go to form a rustic crust.
Egg Wash & Bake
Whisk the reserved egg white and lightly brush it over the crust. Bake the galette for 40–50 minutes, or until the crust is golden brown and the cherries are bubbling.
Serve
Allow the galette to cool for a few minutes. Serve warm–it’s delicious with whipped cream or a scoop of vanilla ice cream!
Tips for Making This the Best Cherry Cheesecake Galette Ever
- Use Cold Butter for a Flaky Crust – Grating cold, salted butter straight from the fridge ensures it distributes evenly without overmixing. This keeps the crust tender, flaky, and full of flavor.
- Chill the Dough After Shaping – Once you’ve assembled the galette, pop it in the fridge for 15–20 minutes before baking. This helps the crust hold its shape and prevents shrinking or spreading in the oven.
- Layer Strategically to Prevent Soggy Bottoms – Spread the cream cheese layer first to act as a barrier between the juicy cherries and the crust. This keeps the bottom crisp and prevents excess moisture from soaking in.
Equipment Needed
- Large mixing bowl (for dough)
- Medium mixing bowl (for cream cheese filling)
- Small mixing bowl (for cherry filling)
- Measuring cups and spoons
- Pastry cutter or fork (for cutting butter into flour)
- Box grater (for grating cold butter)
- Rolling pin
- Parchment paper
- Baking sheet
- Whisk or fork (for egg wash)
- Silicone spatula or spoon (for spreading and mixing)
- Plastic wrap (for chilling the dough)
- Knife and cherry pitter (or paring knife for pitting cherries)
Storage
Store leftover cherry cheesecake galette in an airtight container in the fridge for up to 3 days.
Cherry Cheesecake Sourdough Galette
Ingredients
For the Sourdough Discard Galette Crust
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 8 tablespoons 1 stick cold salted butter, grated
- 1/4 cup sourdough discard
- 2 –4 tablespoons ice water
For the Cream Cheese Filling
- 8 ounces cream cheese room temperature
- 1/2 cup granulated sugar
- 1 egg separated (yolk for filling, white reserved for brushing)
- 1 teaspoon vanilla extract
For the Cherry Filling
- 3 heaping cups fresh cherries rinsed and pitted
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
Make the Sourdough Galette Dough
- In a mixing bowl, whisk together the flour, sugar, and salt.
- Add the grated cold butter and toss to coat. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
- Add the sourdough discard and 2 tablespoons of ice water. Mix gently with a fork until the dough just comes together. Add more ice water, 1 tablespoon at a time, as needed. Be mindful not to use too much water– you need just enough to help you get the dough into a disc.
- Shape the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes (or up to overnight).
Prepare the Cream Cheese Filling
- In a bowl, beat the cream cheese until smooth.
- Add sugar, egg yolk (save the egg whites for brushing the crust before baking), and vanilla extract. Beat until creamy and well combined. Set aside.
Prepare the Cherry Filling
- In a large bowl, combine the cherries, sugar, cornstarch, and vanilla extract.
- Toss until the cherries are well coated. Set aside.
Assemble the Galette
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer to the prepared baking sheet.
- Spread the cream cheese filling evenly in the center of the dough, leaving a 2-inch border all around.
- Spoon the cherry filling on top of the cream cheese layer.
- Fold the edges of the dough over the filling, pleating as needed to enclose the galette partially.
- Beat the reserved egg white and brush it over the crust to help it bake golden and crisp. Sprinkle some sugar over the egg white wash (optional).
Bake
- Bake for 40–50 minutes, or until the crust is golden brown and the filling is bubbling.
- Serve warm with a scoop of ice cream and/or whipped cream.
This recipe is a new favorite in our house! Such a great recipe for those times when you’re craving a pie but don’t want to *make* an entire pie! So easy and absolutely delicious!