Cheesecake Crepe Cake with Cherry Sauce

I just love crepe cakes. Sometimes I made it just because. This one is mix of cheesecake filling and crepes with sweet and sour cherry topping. Great for breakfast or desserts.

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For crepes (about 10-12):
2 large eggs
1 cup milk
1/2 cup flour
pinch of salt
1 tbsp. sugar

For filling:
1/2 cup cream cheese
1/2 cup sour cream (I used light) or Greek yogurt
1-2 tbsp. sugar for taste

For cherry sauce:
1/2 cup pitted cherry
1 tbsp. sugar
pinch of ground cinnamon
1 tsp. lemon juice
1/2 tsp. corn starch

Beat all of the ingredients for crepes with mixer or whisk. Heat a small non-stick pan (I have cast-iron pan for crepes only), spray with cooking spray. Pour 1/3 cup of batter (or enough to cover the bottom of pan) into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip with spatula, be careful with edges. Cook for another 10 seconds and remove to the plate. Continue until all batter is gone. There is no any oil or butter in batter, so spray pan time to time to prevent sticking.

For filling: whip softened cream cheese and sour cream with sugar. Alternate crepes and filling to make a cake, do not add filling on the top of the last crepe. Cool cake in the fridge for an hour.

Place cherries, cinnamon, lemon juice and sugar into small saucepan and cook on medium heat about 5 minutes until cherries give juice. Mix starch with 2 tbsp. cold water and add into cherry juice, mix well. Remove from heat, let cool a little and pour on top of crepe cake. Serve immediately.

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One Response to “Cheesecake Crepe Cake with Cherry Sauce”

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