Description
A unique blend of creamy cheesecake layered with delicate crepes, creating a decadent dessert experience.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup heavy cream
- 1 tablespoon lemon juice
- 12–15 crepes
Instructions
- Preheat the oven to 325°F (160°C).
- Cream the cream cheese in a large bowl until silky smooth.
- Add the sour cream, sugar, and vanilla extract, mixing until fluffy.
- Incorporate the eggs one at a time, mixing until creamy.
- Stir in the heavy cream and lemon juice until combined.
- Prepare your springform pan by greasing it.
- Layer a thin layer of cheesecake batter in the bottom, then add crepes and more batter, repeating until all are used.
- Bake for 60-70 minutes until set.
- Cool to room temperature and refrigerate for at least 4 hours.
Notes
Make a day in advance for best flavor. Consider using crushed nuts or fruit between crepes for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 10g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg