Crepe Cheesecake is a delightful and unique dessert that combines the lusciousness of traditional New York cheesecake with the delicate texture of crepes. This fusion of flavors and textures results in a decadent treat that is sure to please any dessert lover. Crepe Cheesecake is a perfect choice for special occasions or when you want to impress your guests with a show-stopping dessert.

The history of Crepe Cheesecake is a tale of culinary creativity and innovation. The concept of combining crepes and cheesecake originated as a modern twist on traditional cheesecake recipes. While the exact origins of this delightful dessert are not well-documented, it likely emerged as a creative experimentation in contemporary baking.

The fusion of crepes and cheesecake is a testament to the versatility of both dishes. The delicate and tender crepes complement the rich and creamy cheesecake filling, resulting in a harmonious blend of flavors. The crepe crust adds a unique touch, enhancing the overall experience of the dessert.

Crepe Cheesecake has become increasingly popular among baking enthusiasts and dessert lovers due to its delectable taste and elegant presentation. Its appeal lies not only in its deliciousness but also in the artful layering of crepes and cheesecake, making it a visually stunning dessert.

INGREDIENTS

Crepes:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 cups whole milk
• 3 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract or 1 vanilla bean, halved and seeds removed
• Butter (to coat the pan)

Ricotta Crepe Filling:

• 1 cup ricotta cheese
• 2 tablespoons sugar
• 1 egg
• 1 tablespoon flour
• 1 cup chocolate chips

Cheesecake Filling:

• 2 (8-ounce) packages cream cheese
• 1 cup white sugar
• 1/2 or 1 cup whole milk
• 2 eggs
• 1 cup sour cream
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract or 1 vanilla bean, halved and seeds removed

Garnish:

• Baking spray
• 6 ounces dark chocolate, chopped
• 1 lb. fresh raspberries
• Powdered sugar

INSTRUTIONS

Crepes:

1. Place eggs, milk, and melted butter in a blender and mix on low to medium speed.
2. Add sugar, salt, and vanilla bean seeds, then gradually add flour, one cup at a time, until well combined. Let the batter sit at room temperature for 15-20 minutes.
3. Heat a 12-inch non-stick pan over low to medium heat. When hot, add a little butter to coat the pan.
4. Pour 1 cup of crepe batter into the center of the pan and swirl to spread evenly. Cook for about 1 minute or until the edges of the crepe loosen from the pan.
5. Using a rubber spatula, loosen the crepe edges from the pan, then quickly flip the crepe using your fingertips and cook for another 1 minute until slightly golden brown.
6. Remove the crepe and stack it on a plate. Continue with the remaining batter, coating the pan with butter as needed. Cover the crepes with a kitchen towel to avoid drying out.

Ricotta Crepe Filling:

1. In a medium bowl, mix ricotta cheese with the egg and sugar. Add flour and then mix in the chocolate chips. Set aside.

Cheesecake Filling:

1. In the bowl of an electric mixer fitted with the wire attachment, mix cream cheese with sugar until smooth. Add the milk and then mix in the eggs one at a time, scraping the bowl sides and bottom with a rubber spatula. Mix in sour cream, vanilla bean seeds, and flour until smooth.

Assemble and Bake:

1. Preheat oven to 350°F and spray an 8-inch springform pan with baking spray.
2. Place 2 crepes on the bottom and 3 on the sides of the pan to create a crepe crust.
3. Pour half of the New York cheesecake filling into the prepared crepe crust.
4. Place a crepe on a working table, add a portion of the ricotta chocolate chip mixture a few inches from the side facing you, and spread it over half of the crepe. Roll it gently into a tube and place it carefully into the pan on top of the cheesecake filling. Repeat with the remaining 3 crepes.
5. Top the crepes with the remaining New York cheesecake filling.
6. Bake in the preheated oven for 1 hour. Turn the oven off and let the cake cool in the oven with the door closed for 4-5 hours to prevent cracking.
7. After removing the cake from the oven, trim the slightly burned edges of the crepes over the pan and level the crepe crust with the cake.
8. Keep the cake in the pan.

Garnish:

1. Bring a medium saucepan half filled with water to a boil. Place the chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stir just a few times. Remove from heat and set aside. Pour the chocolate on top of the cheesecake, level the mixture with a spatula or spoon.
2. Top with fresh raspberries and refrigerate for at least 4 – 5 hours or better overnight.
3. Before serving, sift powdered sugar on top of the cake and remove from the springform pan.