Jamun cheesecake galette ( java plum dessert)
A unique , delicious jamun dessert with a buttery , flaky dough , cheesecake filling and yummy jamuns !
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.