- 1 refrigerated pie crust
- 1½ cups raspberries
- ⅓ cup plus 2 tablespoons granulated
- 1 tablespoon fresh lemon juice
- 4 teaspoons cornstarch
- Pinch of kosher salt
- 1/8 teaspoon almond extract
- 1 8-ounce package cream cheese
- 1 egg yolk
- 1 large egg, beaten with a splash of water
- Turbinado sugar*, for sprinkling
- Unroll the refrigerated pie crust and place on a parchment lined baking sheet. Refrigerate until ready to use.
- For the raspberry filling, in a medium bowl, toss together the raspberries, ⅓ cup sugar, lemon juice, cornstarch,salt and almond extract.
- For cheesecake filling: with a hand mixer beat together cream cheese, egg yolk, and remaining 2 tablespoons of sugar.
- Spread half of the cheesecake mixture over the top of each pie crust, leaving about a 1 ½ inch border. Top with raspberries mixture, and fold the edges of the crust over the raspberry filling. Scoop the rest of the cheesecake mixture over the top of the berries and spread slightly. Refrigerate for 30 minutes.
- Place an inverted cookie sheet in the lower third of your oven and preheat oven to 425. Brush the edges of the crust with a beaten egg and sprinkle with turbindao sugar. Place baking sheet with the raspberry cheesecake galette on it directly on top of the inverted cookie sheet. Bake for 20 to 25 minutes, or until crust is golden. Allow to cool slightly before slicing. Sprinkle with powdered for a pretty effect.
- * Turbinado sugar is a coarse raw sugar perfect for a sugary crunch.
Keywords: pie crust, raspberries, cream cheese, dessert, bake, galette