Crepe Stuffed New York Cheesecake
Crepe-stuffed New York Cheesecake is an incredible combination of buttery, ricotta-chocolate chip-stuffed crepes baked into a rich New York cheesecake.
This unique dessert does not have the classic cracker crust. Buttery layers of crepes hold all the filling! I had this idea in my mind for a while: Since I love both of these desserts, why not combine them? So I did! Now, I am sharing my delicious and easy recipe with you, so you can make it and impress your friends and family.
Table of contents
This Crepe Stuffed New York Cheesecake is not your typical cheesecake. It doesn’t have a graham cracker crust. All the cheesecake filling is being held by buttery layers of crepes! I had this elaborate and unique dessert in my mind for a while.
I was brainstorming recipes and combos when it came to me. Both crepes and cheesecake are something that I love dearly. So I can only make this better by combining the two, which I did and I couldn’t be happier!
The crust is made of a few layered crepes, that are covered in New York cheesecake filling, topped with more crepes that are stuffed with ricotta cheese and chocolate chips. I am a sucker for creamy, hearty desserts like cheesecake, and I honestly eat crepes on a weekly basis. Having the two together was one of the best decisions I have ever made.
I specifically used ricotta cheese to stuff the crepes, because it has a slightly different texture. And I fell in love completely with the melted chocolate chips. Having the crepe layers baked into the cheesecake filling, gives this cake an amazing texture. Each bite is filled with creamy New York cheesecake, buttery crepes, and a sweet chocolate ricotta mixture.
The chocolate on top hardens when refrigerated, which adds a nice crunchy, and the fresh, juicy and tart raspberries, balance the sweetness of the cake and brighten it up.
Why you will love this recipe
- Because it is unique: This is my own creation, so it is unique. I am sure you will love this combination. Show it off!
- Makes a perfect holiday cake: Serve it for Valentine’s Day or a birthday. It is decadent and special.
- New and fun: It is nice to see the look on everyone’s faces when they bite into a crepe inside their cheesecake.
- Make it ahead of time: Get it ready in advance and have it ready when you need it.
What you’ll need to make crepe-stuffed New York cheesecake
Special items:
- Springform pan – I use an 8-inch springform pan.
- Food processor – For mixing the crepes.
- Crepe pan – I use a 12-inch non-stick skillet.
- Stand mixer – For blending and mixing.
- Saucepan – To melt the chocolate.
- Bowls
- Cooking utensils
Ingredients:
For the crepes:
- All-purpose flour – I prefer all-purpose flour for my crepes because it provides an average amount of gluten with a neutral taste that does not interfere with any of the other flavors.
- White granulated sugar – Using granulated sugar adds a hint of sweetness while helping them caramelize as they cook.
- Whole milk – I recommend using whole milk because it provides creaminess and richness for a better-tasting crepe.
- Large eggs – Eggs are the binder that holds the crepes together. They should be large to make the right number of crepes for this recipe.
- Melted unsalted butter – Real butter rather than margarine gives these crepes their rich flavor and suppleness.
- Vanilla bean seeds – Also known as the caviar of the vanilla bean, the seeds have the most intense flavor and add a nice visual appeal as well.
- Butter for the pan
- Salt
For the crepe filling:
- Ricotta cheese – The creamy mild flavor is perfect for this filling to balance out the sweetness of the sugar and chocolate chips. Let it come to room temperature before using.
- White granulated sugar – Just to add a touch of sweetness to the creamy cheese filling.
- Large egg – To hold everything together, bring the egg to room temperature for easier incorporation.
- All-purpose flour – Used for thickening, the amount of gluten is perfect, and the mild taste does not interfere with anything else.
- Chocolate chips – I love the semi-sweet Nestle chips, but you could use dark chocolate for a deeper chocolate taste.
For the cheesecake filling:
- Cream cheese – Get high-quality brick-style full-fat cream cheese and make sure it is softened to room temperature so it will incorporate well and create a smooth batter.
- White granulated sugar – The crystals make perfectly sized air pockets when creamed with butter to leaven and lighten the cheesecake.
- Whole milk – Be sure to use whole milk instead of a lower-fat alternative or the filling may not have the same rich taste and thick consistency.
- Large eggs – Room temperature eggs make a lighter and fluffier batter because they trap air better and do not re-harden the fat in the other ingredients. They also whip up better and sturdier.
- Sour cream – Added to the mixture for extra moisture, tanginess, and softness to give it that silky texture NY cheesecakes are famous for.
- All-purpose flour – The gluten gives it elasticity while the starch thickens it and gives it body.
- Vanilla bean seeds – Add a subtle depth and unique sweetness that cannot be gotten from just using vanilla extract.
For the garnish:
- Dark chocolate – Melted and poured over the top of the cake to give it a hard chocolate topping.
- Fresh raspberries – Placed on top of the chocolate for a beautiful and delicious display.
- Powdered sugar – To dust the raspberries for an even more attractive and sweet décor.
How to make crepe-stuffed New York cheesecake?
- Make the crepe batter: First, pulse the butter, milk, and eggs in a food processor on medium-low. Then, add sugar, vanilla bean seeds, salt, and flour (one cup at a time) pulsing as you go. Let it sit for 15 to 20 minutes. If you do not have a food processor, just use an electric mixer with a whisk attachment.
- Cook the crepes: Now, heat a 12-inch non-stick pan on medium. When it is hot, add butter to coat. Then, pour 1/3 cup batter in the center and swirl to spread. Cook for one minute or until the edges loosen from the pan.
- Flip: Use a rubber spatula to loosen the edges and then your fingertips to flip the crepe quickly. Cook for 30 seconds, or until slightly golden brown. Remove and place on a plate and continue until the batter is gone. When done and the crepes have cooled to room temperature, cover them with a kitchen towel to avoid them from drying out.
- Mix the filling: Next, mix the ricotta cheese with the sugar and eggs. Then, mix in the flour before stirring in the chocolate chips. Set it aside. After, in a stand mixer beat the cream cheese with sugar until smooth before adding the milk. Then, mix in the eggs one at a time, only enough to incorporate. Scrape the sides of the bowl as needed. Use a spatula to mix in the sour cream, vanilla bean seeds, and flour until smooth.
- Preheat the oven: Then, preheat the oven to 350 degrees F and spray an eight-inch springform pan with baking spray.
- Make the crust: Place two crepes at the bottom of the pan and three on the sides to create a crust and pour half of the cheesecake filling onto it.
- Fill the crepes: Afterward, place a crepe on a hard surface and scoop ¼ of the ricotta mixture a few inches from the side facing you. Spread it over half the crepe. Roll it into a tube and place it carefully into the pan on top of the cheesecake filling. Repeat with the other three crepes. Then, top with the remaining cheesecake filling.
- Bake the cake: Bake in the preheated oven for 60 minutes. Turn the oven off and let it cool in the oven with the door closed for four to five hours.
- Trim the edges: Then take the cake out and trim the overhang edges that are burnt to make them the same level as the crust. Leave it in the pan.
- Melt and chill: Bring a pot half filled with water to boil and place a heat-resistant bowl on top. Place chocolate inside the bowl and let it melt, stirring a few times. Remove it from the heat and let it cool for a minute before pouring it on the cake. Level it with a spoon or spatula. Top it with raspberries and chill for five hours or overnight.
- Decorate and serve: Finally, sift powdered sugar on top and remove the springform pan before serving.
Expert tip
How to make the best crepes
The number one secret to the best crepes is to let the batter rest. After mixing, make sure to let the batter rest for at least 20 minutes. In fact, if I make my batter by hand, I let it rest for hours. This resting period gives the gluten the time it needs to develop properly and form a bond with the eggs and milk to make a complex flavor. If the batter does not have time to rest, it is thick and difficult to thin enough to spread in the pan.
Many creperies let their batter rest for up to 48 hours before using it. However, I typically just let mine rest for about 20 to 30 minutes in the food processor before using it. If whipping by hand, I give it several hours. Sometimes, I make it the night before. Also, be sure to whisk it again before using it if letting it sit for a while.
The next tip is to use the right pan. A crepe pan is the absolutely correct pan, but a pancake skillet will work the same since they are basically the same thing. It has a non-stick surface, and cast-aluminum core, it heats quickly, and it is easy to clean. Also, pour the flour in a little bit at a time. Sift it in slowly while mixing it. Finally, be sure the melted butter is cool but still melted when used. Hot butter can curdle the milk.
Recipe variations and add-ins:
- Other filling: Instead of ricotta and chocolate chips for the crepes, try using mixing in Nutella, or white chocolate chips.
- Add fruit: Another way to enhance the crepe filling is to add fruit puree. Strawberry or raspberry would be amazing. Fresh berries would also taste great inside the filling.
- Different chips: Similarly, a different flavor of chips could be used like butterscotch or peanut butter.
- Chocolate chip cheesecake: Make double chocolate chip delight by adding chocolate chips to the cheesecake batter as well.
- Caramel top: Instead of chocolate on top, use caramel sauce. Use my easy recipe for caramel sauce that only needs three ingredients.
Serving suggestions:
Try some of my favorite ways to serve this delicious unique cheesecake.
- This is the perfect celebration cake. Leave off the raspberries and decorate the top with my royal icing to say happy birthday or anniversary to whoever is celebrating.
- It pairs well with a glass of ruby port, sweet Riesling, sauvignon blanc, or zinfandel.
- For an early afternoon brunch with the ladies, serve this decadent cake with these incredible classic mimosas.
- Enjoy this dessert with a warm cup of red velvet hot chocolate.
- To go with this luxurious dessert, serve this savory red wine pot roast. It actually melts in your mouth.
Frequently asked questions
What is the difference between a NY-style cheesecake and a regular one?
Regular cheesecake has heavy cream with sour cream to thin out the batter but New York cheesecake has more cream cheese to make it denser and richer. Also, regular cheesecake sometimes includes other types of cheese like ricotta or mascarpone while New York-style only uses cream cheese. Also, regular cheesecake uses fewer eggs than a New York-style cheesecake.
Why are my crepes rubbery?
There are several reasons why this may happen. First, it could be that the temperature was too low. This leads to having to cook them for too long. They should only be cooked for about a minute on medium heat. Then flip and cook for 30 seconds. The batter being too thick could also be an issue. If it is too thick, it will not spread properly. Let it rest for 20 minutes to let the gluten relax. One more thing, do not use too much oil or butter when cooking or they will be greasy, making them seem rubbery.
How do I get the cleanest cheesecake slices?
First, make sure the cake is chilled. Then, I use a long and sharp knife with a thin blade. Keep a tall glass of hot water nearby and dip it before each slice. Also, wipe it dry with a clean dish towel after each slice to clean it. It has to be hot water to make sure the knife cuts a nice clean edge. Another way to do it is to use cheese wire or unflavored dental floss. Just clean it before and after every cut.
Can I freeze this cheesecake?
Yes, but it is best to freeze it before topping it with the fresh berries. Once the cheesecake has cooled and chilled for at least six hours, wrap it tightly with plastic wrap and then in aluminum foil. Then, it can be frozen for up to three months. When ready to serve, remove it and let it thaw overnight in the refrigerator. If planning to store for individual servings, slice it first and store them wrapped in plastic and then place in freezer bags.
How to store:
- Refrigerate: Leftovers can be refrigerated for up to three days in an airtight container.
- Freezing: Wrap in plastic and foil or place in a freezer-safe container for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
More cheesecake recipes:
Recipe tips:
- If you do not have a food processor, just use an electric mixer with a whisk attachment.
- After baking, trim burnt crepe edges and bring them to the same level as the cake.
- Cook crepes on medium for about a minute to prevent them from being rubbery.
- Also, let the batter rest for at least 20 minutes before using.
- Do not use too much oil or butter or they will be greasy and rubbery.
- Dip the knife in hot water and wipe it dry for clean slices.
Crepe Stuffed New York Cheesecake
Ingredients
For Crepes – makes 9 crepes when using a 12 inch pan
- 2 tablespoons sugar
- 2 large eggs
- 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
- 3 tablespoons sugar
- 1 egg
- 1 tablespoon flour
- 1/2 cup chocolate chips
New York Cheesecake Filling:
- 2 packages cream cheese 8oz. package size
- 3/4 cup white sugar
- 1/3 cup whole milk
- 2 eggs
- 1/2 cup sour cream
- 1/2 cup all-purpose flour
- 1 teaspoons vanilla extract or 1 vanilla bean halved and seeds removed
Assemble and Garnish:
- baking spray
- 6 ounces dark chocolate chopped
- 8 ounces heavy cream
- 1 lb. fresh raspberries
- powdered sugar
Instructions
For the Crepes:
- Place eggs, milk, and melted butter in a blender and mix on low—medium speed. If you don't have a blender, whisk by hand until well combined. Add sugar, salt, vanilla bean seeds, and flour and mix in the blender or whisk until well combined. Let the batter sit at room temperature for 15-20 minutes.
- Place a 12-inch non-stick pan very low-medium heat, and when hot, add a little butter to coat it (less than half of a tablespoon).
- Pour 1/3 cup of crepe batter into the center of the pan and swirl to spread evenly. Cook for roughly 1 minute or until the edges of the crepe appear to loosen from the pan.
- Using a rubber spatula, loosen the crepe edges from the pan. Now, using your fingertips, quickly flip the crepe and cook for another 1 minute until slightly golden brown.
- Remove the crepe and place it on a plate. Continue with the remaining batter and stack the crepes on the plate. Coat the pan with butter as needed.
- When done cooking and the crepes have cooled to room temperature, cover them with a kitchen towel to avoid the edges from drying out.
Ricotta Crepe Filling:
- In a medium bowl, using a fork, mix the ricotta cheese with the egg and sugar. When combined, stir in the flour. After fully incorporating, add the chocolate chips. Set aside.
New York Cheesecake Filling:
- In the bowl of an electric mixer fitted with the wire attachment, mix cream cheese with sugar until smooth.
- Add the milk, then mix in the eggs one at a time, mixing just enough to incorporate. Stop and scrape the bowl sides and the bottom of the bowl using a rubber spatula. Mix in sour cream, vanilla bean seeds, and flour until smooth.
Assemble and Bake:
- Preheat oven to 350F.
- Spray an 8-inch springform pan with baking spray.
- Place 2 crepes on the bottom of the bowl and three on the sides to create a crepe crust.
- Pour half of the New York cheesecake filling into the prepared crepe crust.
- Place a crepe on a working table. Place 1/4 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 carefully place it into the pan on top of the cheesecake filling. Repeat with the remaining three crepes.
- Top the crepes with the remaining New York Cheesecake filling.
- 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 (make sure it doesn't burn). This prevents cracking. If the cake cracks, don't worry; we are covering it in chocolate so it won't be visible.
- Once you remove the cake from the oven, the crepe edges over the pan will be slightly burned. Trim them and bring the crepe crust to the same level as the cake.
- Keep the cake in the pan.
Garnish:
- Chop the chocolate into small pieces and add it to a medium bowl. Heat the cream over medium heat until it begins to simmer—do not boil it. Remove from heat and pour it over the chocolate. Let it sit for 2-3 minutes, then stir until fully melted, shiny, and smooth. Let it cool for a few minutes.
- Pour it on top of the cheesecake and level the mixture with a spatula or spoon. Top with fresh raspberries and refrigerate overnight for at least 4 – 5 hours.
- Before serving, sift powdered sugar onto the cake and remove from the springform pan.