Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crepe-Stuffed New York Cheesecake with Chocolate and Raspberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 38 reviews
  • Author: Ivy
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 6 hours 45 minutes (includes resting and chilling time)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent Crepe Stuffed New York Cheesecake combines delicate, thin crepes with creamy ricotta and rich New York-style cheesecake filling. Surrounded by a unique crepe crust and layered with a luscious chocolate ganache topping and fresh raspberries, this cake is both visually stunning and delightfully flavorful. Baked to perfection and chilled overnight, it offers a perfect balance of textures and tastes for a special occasion dessert.

Ingredients

Crepes

  • 2 tablespoons white granulated sugar
  • 2 large eggs (room temperature)
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 1 cup all-purpose flour
  • 3 tablespoons unsalted butter (melted)
  • 1 teaspoon vanilla extract or 1 vanilla bean (halved and seeds removed)
  • Butter (to coat the pan between making each crepe)

Ricotta Crepe Filling

  • 1 1/2 cup ricotta cheese (room temperature)
  • 3 tablespoons sugar
  • 1 egg (room temperature)
  • 1 tablespoon all-purpose flour
  • 1/2 cup chocolate chips

New York Cheesecake Filling

  • 2 packages cream cheese (8 oz. each, softened)
  • 3/4 cup white granulated sugar
  • 1/3 cup whole milk (room temperature)
  • 2 eggs (room temperature)
  • 1/2 cup sour cream (room temperature)
  • 1/2 cup all-purpose flour
  • 1 teaspoon vanilla extract or 1 vanilla bean (halved and seeds removed)
  • Baking spray (for the pan)

Chocolate Ganache & Garnish

  • 6 ounces dark chocolate (chopped)
  • 8 ounces heavy cream
  • 1 lb. fresh raspberries
  • Powdered sugar (for dusting)

Instructions

  1. Make the Crepe Batter: In a blender, combine eggs, milk, and melted butter and blend on low to medium speed until combined. Add sugar, salt, vanilla bean seeds or extract, and flour, blending or whisking until smooth. Let the batter rest at room temperature for 15-20 minutes.
  2. Preheat the Pan: Heat a 12-inch non-stick skillet over medium-low heat. Add a small amount of butter to coat the pan.
  3. Cook the Crepes: Pour 1/3 cup of crepe batter into the center of the pan, swirling to spread evenly. Cook about 1 minute until edges loosen.
  4. Flip Crepes: Loosen edges with a rubber spatula, flip carefully using fingertips, and cook for another minute until slightly golden brown.
  5. Cool Crepes: Transfer cooked crepes to a plate, stacking them and coating the pan with butter as needed until all crepes are cooked. Once cool, cover with a kitchen towel to prevent drying.
  6. Prepare Ricotta Filling: In a bowl, mix ricotta cheese, egg, and sugar with a fork until smooth. Stir in flour, then fold in chocolate chips. Set aside.
  7. Make Cheesecake Filling: Using an electric mixer with a wire attachment, beat cream cheese and sugar until smooth. Add milk, then eggs one at a time, mixing just to combine. Scrape the bowl, then mix in sour cream, vanilla, and flour until smooth.
  8. Preheat Oven & Prepare Pan: Preheat the oven to 350°F (175°C). Spray an 8-inch springform pan with baking spray.
  9. Create Crepe Crust in Pan: Place 2 crepes on the bottom of the pan and press 3 crepes around the sides forming a crust.
  10. Add Cheesecake Batter: Pour half of the cheesecake filling into the crepe crust in the pan.
  11. Stuff Crepes and Arrange: On a clean surface, spread a quarter of the ricotta filling on a crepe and roll into a tube shape. Place inside the pan over the cheesecake filling. Repeat for the remaining 3 crepes.
  12. Top with Remaining Cheesecake Batter: Pour the rest of the cheesecake filling over the crepes in the pan, smoothing the top.
  13. Bake: Bake in the preheated oven for 1 hour. After baking, turn off the oven and leave the cheesecake inside with the door closed for 4-5 hours to cool slowly and prevent cracking.
  14. Trim Edges: Once cooled, trim any slightly burned crepe edges to make crust level with the cheesecake.
  15. Prepare Chocolate Ganache: Heat heavy cream until it just begins to simmer, remove from heat and pour over chopped dark chocolate. Let sit 2-3 minutes, then stir until smooth and glossy. Allow to cool slightly.
  16. Assemble Garnish: Pour chocolate ganache evenly over the cheesecake, spread with a spatula, and decorate with fresh raspberries. Refrigerate overnight for at least 4-5 hours.
  17. Serve: Before serving, dust with powdered sugar and carefully remove the springform pan side. Slice and enjoy!

Notes

  • Use room temperature eggs and dairy for smoother batter and cheesecake texture.
  • Resting crepe batter helps to relax the gluten for tender crepes.
  • Slow cooling the cheesecake in the oven prevents cracks on the surface.
  • Chilling overnight improves flavor and sets texture.
  • Be careful when flipping crepes to avoid tearing.
  • Chocolate ganache must not be too hot when poured to avoid melting the cheesecake surface.

Find it online: https://ivysrecipes.com/crepe-stuffed-new-york-cheesecake-with-chocolate-and-raspberries-recipe/