I am not a big fan of Jamuns ( the fruit ,not the Indian sweet. Although I am not too fond of those jamuns either ). And there are plenty of fruit I dont like eating but love incorporating into desserts . Yes bananas ,I am talking about you.

So I bought a box of Jamuns as I wanted my three year old daughter to taste some. She refused to even bite into one . And so I was trying to figure out what I can use them in. A jamun sorbet was almost on the cards until I remembered my friends suggesting I try a cheesecake galette just a few days back ( that was with a different fruit ).

So a galette is basically a freeform tart or pie. You roll out the dough , place your filling ( usually fruity ) over it and just fold the edges . No tart pan needed.

This Jamun dessert has three components – a buttery galette dough , a sweetened cream cheese layer and of course the Jamun layer on top. Each one easy to put together .

As doughs go , the galette dough is very simple to make . You mix in the flour with sugar and salt. Rub in cold butter and add some icy cold water until a dough forms. It needs a little chilling time but you can prepare the fillings as the dough rests.

The cheesecake filling is also very simple – mix together the cheese , sugar , vanilla in a bowl with some corn flour added in for the thickening. These fillings usually contain egg but I used cornflour instead . The filling is by Noopur’s Kitchen where she shared an amazing strawberry cheesecake galette and I used homemade cream cheese. See how I make it here

The Jamun filling is just as easy – sliced jamuns , sugar , a little lime juice and again some cornflour .

This Jamun dessert will take less than an hour from the moment you start to make it to the moment it goes into the oven. That too because the dough needs to chill. And let me tell you , this is one of those things that looks as good going into the oven , as it does coming out of it !

Actually , maybe better !

Jamun cheesecake galette ( java plum dessert)

A unique , delicious jamun dessert with a buttery , flaky dough , cheesecake filling and yummy jamuns !

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Ingredients

  

For the Galette dough :

• 160 grams or 1 1/4 cups all purpose flour or maida
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 112 grams or 1/2 cup unsalted butter cold
• 1/4 cup or 60 ml ice cold water

For the cheesecake filling :

• 200 grams or about 1 cup cream cheese at room temperature
• 50 grams or 1/4 cup granulated or castor sugar
• 1 teaspoon vanilla
• 1 tablespoon corn flour

For the Jamun filling :

• 150 grams Jamun or java plums
• 3 tablespoons granulated or castor sugar
• 1 tablespoon lemon juice
• 1 tablespoon corn flour

Instructions

 

• In a large bowl , stir together the flour , salt and sugar.
• Chop the cold butter into small cubes , and Rub in the cold butter until the mixture is like bread crumbs. Basically , the butter should be in small bits all covered with flour.
• Add the ice cold water one tablespoon at a time and mix until the mixture sticks together like a dough. There is no need to knead.
• Shape into a disc. Cover and chill for atleast 30 minutes.
• Stir together the cream cheese ,sugar , vanilla and corn flour until smooth. Keep this aside.
• Slice up the jamuns into wedges. You can also roughly chop them up.
• Mix in the sugar , corn flour ,lemon juice.
• Preheat your oven to 180 c or 350 F .
• Roll out the dough to a circle about 12 inches in diameter. Its easiest to do this on a piece of parchment .
• Spread the cream cheese filling over the rolled out dough leaving an outer edge of about 2 inches of dough free all around
• Place the jamun slices over the cream cheese layer and pour any remaining juices over. You can also just spread the jamun mixture using a spoon
• Fold the edge ( where there is no filling )over the fillings .
• Sprinkle some granulated sugar all over
• Place the parchment on a baking sheet . Or transfer your galette carefully to a greased baking sheet
• Bake at 180 C or 350 F for about 45 minutes until the dough top looks lightly browned.
• Cool completely on wire rack

Notes

This lasts in the refrigerator for 3 days.

You can make multiple smaller galettes instead of one large galette as well .

The amounts in the fillings can be altered if you wish – you can use 180 grams to 225 grams cream cheese , and 125 to 200 grams jamuns. Adjust the sugar accordingly. 

You can also place this galette in a round 9 inch pan ( preferably springiform or atleast parchment lined) for a perfect round. 

Replace jamuns with plums , berries or cherries. Adjust the sugar in the fruit filling accordingly.

My measuring cup is 240 ml.

Keyword cheesecake galette, galette, jamun dessert

Buttery , flaky crust , with a rich , almost tangy cheesecake filling and some juicy fruit on top – hell , yes!

Now the good thing about this galette is that its easily customised . Dont like jamuns or they not in season ? Use Mangoes , plums , cherries , strawberries or any other fruit . Just adjust the amount of sugar that goes into the filling . Like your desserts with more fruit ? Just double the jamun filling !

You can totally make this galette your own !

If you are wondering why my jamun dessert is a bit wonky , its because I made the mistake of baking it in a smaller rectangular pan. so two sides didn’t spread as much !

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