Layered Crêpe Cheesecake With Strawberry Roses
This layered crêpe cheesecake brings you all of the best from a whole range of different desserts. From its rich cheesecake filling to the gorgeous layered chocolate and plain crêpe accents with strawberry roses on top, this cake will satisfy all of your different dessert cravings at once!
Equipment
- oven-safe frying pan or casserole dish
- 8-inch springform pan
- meat or bread slicer
- Egg slicer
Ingredients
- 4 cups milk for plain crêpe layers
- 4 pcs eggs for plain crêpe layers
- 1 pinch salt for plain crêpe layers
- 0.5 cup powdered sugar for plain crêpe layers
- 4 cups flour for plain crêpe layers
- 0.75 cup semi-sweet chocolate chips melted, for chocolate crêpe layers
- 4 cups milk for chocolate crêpe layers
- 9 pcs eggs for chocolate crêpe layers
- 4 cups flour for chocolate crêpe layers
- 0.75 cup cocoa powder for chocolate crêpe layers
- 0.75 cup powdered sugar for chocolate crêpe layers
- 7 oz Graham crackers crushed, for graham cracker crust
- 0.75 stick butter melted, for graham cracker crust
- 2.67 cups cream cheese for cheesecake filling
- 1 tbsp vanilla extract for cheesecake filling
- 0.75 cup powdered sugar for cheesecake filling
- 0.75 cup heavy cream chilled & whipped, for cheesecake filling
- 15-20 pcs strawberries sliced, for strawberry roses
- 5 sprigs mint for strawberry roses
Instructions
- Whisk together the milk, eggs, salt, powdered sugar, and flour in a large mixing bowl until a smooth batter forms. Transfer the batter to the refrigerator and let it rest for 30 minutes.
- Heat the semi-sweet chocolate chips and milk and stir them together until the chocolate chips have melted. Add in the eggs, cocoa powder, powdered sugar, and flour and whisk everything together until a smooth batter forms. Transfer the chocolate batter to the refrigerator and let it rest for 30 minutes.
- Preheat the oven to 475°F and remove the chilled batters from the refrigerator. Pour the plain crêpe batter into an oven-safe frying pan or casserole dish, transfer it to the oven, and bake at 475°F for 1–2 minutes. Remove the frying pan or casserole dish from the oven and pour a layer of chocolate crêpe batter on top of the cooked crêpe layer. Transfer the frying pan or casserole dish back to the oven and bake the crêpes for another 1–2 minutes. Repeat this process with the remainder of the batter, then transfer the frying pan or casserole dish to the refrigerator and let the layered crêpes cool for at least 4 hours.
- Line an 8-inch springform pan with parchment paper. Crush the Graham crackers, mix them together with the melted butter, and press the mixture down evenly into the base of the springform pan. Transfer the springform pan to the refrigerator and let the Graham cracker crust chill for 1 hour.
- Chill the heavy cream and beat it with a hand mixer until it becomes a firm whipped cream. Add in the vanilla extract, powdered sugar, and cream cheese and continue beating until the mixture becomes smooth and creamy. For the best results, make sure the heavy cream and cream cheese are both very cold. It's also helpful to chill the mixing bowl and beaters for the hand mixer beforehand to make sure the whipped cream becomes as firm as possible. Remove the chilled crêpes from the refrigerator and use a meat or bread slicer to slice them into thin strips that are about the length and thickness of bacon.
- Use an egg slicer to cut the strawberries into thin slices. Spread some of the cheesecake filling onto all of the layered crêpe strips. Place a series of strawberries next to one another on the crêpe strips, making sure the top end of each slice is facing downwards and about ½ of each slice of strawberry sticks out of the top. Roll each layered crêpe strip up into a snug log to make the strawberry roses.
- Remove the springform pan from the refrigerator, fill it about ¾ of the way full with the cheesecake filling, and smooth out the surface of the cheesecake. Carefully press the strawberry roses into the cheesecake filling and decorate the cake with some sprigs of mint. Transfer the layered crêpe cake to the refrigerator and let it chill for 2 hours.
