Strawberry Cheesecake Galette

As I’m writing this, the weather outside is wonderful. It is so sunny and warm and it already feels like summer. I don’t really want to skip spring though, as it is my favourite season. Spring means beautiful green scenery filled with flowers, it means young and delicious fruits and vegetables, and it means strawberries. I absolutely love strawberries and desserts with them. I also must say that English strawberries are very delicious which I wasn’t expecting when I moved here. This recipe kind of  came together as a hybrid of my favourite desserts. I love pies of any flavour and shape and I love love LOVE cheesecake! When it worked I was so proud of myself and happy as well because I created this delicious treat. I hope you make it as well and don’t forget – if you ever make anything from my blog, post it on Instagram and tag me, @marko_bakes !


Pie crust:

  • 250 g plain flour
  • 50 g icing sugar
  • 150 g cold butter
  • 1 large egg
  • 1 tbsp milk

Cheesecake filling:

  • 400 g cream cheese
  • 150 g sugar
  • 1 egg
  • 1 tsp vanilla extract
  • zest of half a lemon

Strawberry filling:

  • 400 g strawberries
  • 150 g sugar
  • 30 g cornstarch
  • zest of half a lemon
  • 1 tbsp lemon juice


  1. In a food processor, or with your hands, mix together the flour, sugar and a pinch of salt. Add in the cold butter and blitz until evenly dispersed. If using hands, rub the butter in the flour with your fingertips until a texture of a wet sand forms. Combine the milk and the egg and slowly add it to the flour mixture. Mix until a stiff ball forms. Wrap it in cling film and refrigerate for an hour.
  2. While the pastry chills, macerate the fruit. Cut strawberries into rounds. Mix with sugar, lemon juice and lemon zest. Don’t add in the cornstarch yet. Cover and let sit.
  3. For the cheesecake filling mix the cream cheese until softened. Add in the sugar, egg and vanilla. Lastly, mix in the lemon zest. Preheat the oven to 180 degrees Celsius.
  4. Roll out the cold pastry into a rectangular shape and transfer onto a baking sheet lined with parchment paper. Spread the cheesecake filling on top of the pastry, leaving about an inch from the border uncovered. Remove some of the juices from the strawberries and mix in the cornstarch very well. Top the cheesecake filling with strawberries and fold the edges of the pastry over everything.
  5. Brush the edges with some egg wash and bake for 20-25 minutes. Let cool completely, serve and enjoy!