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A rustic sourdough discard cherry cheesecake galette with a scoop of ice cream on top. One slice has been taken out of the galette.

Cherry Cheesecake Sourdough Galette

This rustic cherry cheesecake galette combines sourdough discard crust with a creamy vanilla cheesecake filling and juicy fresh cherries. It's delicious, summery, and surprisingly simple!
5 from 1 vote
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Course: Dessert
Cuisine: French
Prep Time: 20 minutes
Cook Time: 45 minutes
Chill Time: 30 minutes
Total Time: 1 hour 35 minutes
Servings: 8 slices
Author: Jamie

Equipment

Ingredients

For the Sourdough Discard Galette Crust

  • 1 1/4 cups all-purpose flour 155 g
  • 1 tablespoon granulated sugar 12 g
  • 1/4 teaspoon salt 1.5 g
  • 8 tablespoons cold salted butter grated (113 g)
  • 1/4 cup sourdough discard 60 g
  • 2-4 tablespoons ice water 30–60 ml

For the Cream Cheese Filling

  • 8 ounces cream cheese room temperature (226 g)
  • 1/2 cup granulated sugar 100 g
  • 1 teaspoon vanilla extract 5 ml

For the Cherry Filling

  • 3 heaping cups fresh cherries rinsed and pitted (450 g)
  • 1/3 cup granulated sugar 67 g
  • 3 tablespoons cornstarch 24 g
  • 1 teaspoon vanilla extract 5 ml

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.

Notes

Storage: Store leftover cherry cheesecake galette in an airtight container in the fridge for up to 3 days. 

Nutrition

Serving: 1slice | Calories: 386kcal | Carbohydrates: 43g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 261mg | Potassium: 72mg | Fiber: 1g | Sugar: 24g | Vitamin A: 761IU | Vitamin C: 0.03mg | Calcium: 37mg | Iron: 1mg
Calories: 386kcal
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