Celebrate mom on her big day with brunch and a delicious Berry Cheesecake Galette for the finale. In this recipe, a sweet-tart berry mixture is combined with a cheesecake filling and is layered over a golden and flaky pie crust. Galettes are quick and simple to prepare using a single pie crust on the bottom which is then folded up and over the edges of the filling. Bake it until it’s golden brown and the fillings are beginning to flow out of it – the charm of a galette is its rustic appearance.

Berry Cheesecake Galette
1 refrigerated pie crust
16 ounces strawberries hulled and halved
1 cup blueberries, raspberries or blackberries
3 teaspoons fresh lime juice
¼ cup sugar
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract
¼ teaspoon salt
1 teaspoon lime zest
1 egg
¼ cup powdered sugar
1 egg for egg wash, beaten
1 teaspoon coarse sugar

Heat oven to 400 F. Allow pie crust to come to room temperature, about 15 minutes.

In a medium bowl, combine berries, lime juice and sugar. Set the mixture aside.

In the bowl of a stand mixer, mix cream cheese, vanilla, salt and lime zest. Add egg and mix until smooth. Add powdered sugar and continue mixing until smooth.

On a parchment lined baking sheet, unroll pie crust. Spread half of the cheesecake mixture on top of the crust, leaving a 2-inch border around the edges.

Spread berry mixture over the cheesecake mixture. Drop spoonfuls of the remaining cheesecake mixture on top of the berries.

Fold edges of the crust up and over the edges of the filling. Crimp slightly to help hold in the juices while the galette bakes. Brush crust with egg wash. Sprinkle coarse sugar over the crust.

Bake for 45 minutes or until the filling is bubbling and the crust is golden brown. Allow the crust to rest for about 10 minutes before serving.