Dessertsculinaryhill5.0
Cranberry Cheesecake Galette
If you have leftover cranberry sauce, skip Step 1.
👥 12 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 5 min🔥 Cook: 1h👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●baking sheet
- ●oven
- ●bowl
- ●knife
- ●whisk
📝 Preparation Steps
1
To make the cranberry sauce, in small saucepan, combine sugar, water, and salt. Bring to boil, then stir in cranberries. Cook until cranberries have popped and broken down and the sauce has thickened, about ⏱️ 10 minutes. Cool at least ⏱️ 30 minutes.
cup water1/3water1 tablespoon
2
Meanwhile, preheat oven to 400 degrees. Line baking sheets with parchment paper. Unroll both pie crusts into a flat circle and lay on prepared sheets.
3
Separate egg whites from egg yolks and set whites aside. In a stand mixer with the paddle attachment, or in a bowl with a hand mixer, whip cream cheese, sugar, yolks, and vanilla until smooth.
4
Divide cream cheese filling between the center of both pie crusts, leaving a 1-inch border around the outside. Drop spoonfuls of cranberry sauce on each, using about 1/2 cup cranberry sauce per galette.
5
Gently drag knife through cranberry sauce to create a swirl pattern. Use a light touch and be careful not to over-swirl the filling. Fold 2-inch segments of pie crust up at a time to create crust. You should have about 8 folds per galette.
6
In a small bowl, whisk together egg whites and cream or water. Brush on folded galette crust. Bake until crust is golden brown and filling is heated through, about 15 to ⏱️ 20 minutes. Remove from oven and cool ⏱️ 10 minutes. Cut each tart into 6 wedges.
cup water1/3water1 tablespoon
Nutrition Facts
calories
101 kcal
fat Content
1 g
serving Size
1 slice
fiber Content
1 g
sugar Content
20 g
sodium Content
13 mg
protein Content
1 g
trans Fat Content
1 g
cholesterol Content
29 mg
carbohydrate Content
22 g
saturated Fat Content
1 g
unsaturated Fat Content
2 g
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