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Lemon Blackberry Cheesecake Crepe Cake

This Lemon Blackberry Cheesecake Crepe Cake has layers of thin delicate crepes, lemon curd cream cheese, and fresh blackberry compote. Such a great end of summer dessert.
Course Dessert
Cuisine French
Keyword Calphalon, crepe, crepe cake, french dessert
Prep Time 3 hours
Cook Time 1 hour
Total Time 4 hours
Servings 8 servings

Ingredients

Lemon Curd

  • 4 large egg yolks
  • 1/4 cup granulated sugar
  • 1 tbsp lemon zest
  • 1/2 cup freshly squeezed lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp heavy cream
  • 6 tbsp butter

Cream Cheese Filling

  • 1 8oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, cold

Blackberry Purée

  • 1 cup fresh or frozen blackberries
  • 2 tbsp granulated sugar
  • 1 tbsp water

Crêpes

  • 3 large eggs
  • 2 1/4 cups whole milk
  • 1 1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 3 tbsp unsalted butter, melted
  • 1 1/2 tsp vanilla extract

Instructions

Lemon Curd

  • In a small saucepan, place egg yolks, sugar, lemon juice, cornstarch and heavy cream and whisk to combine. Cook on low to medium heat, whisking constantly, until mixture becomes thick, about 10 minutes. Remove from heat then strain mixture through a mess strainer. Add butter and lemon zest and whisk until completely melted and incorporated, and mixture is smooth. Allow to cool to room temperature, then place the curd into a container with a lid. Place the container in the refrigerator overnight.

Cream Cheese Filling

  • On medium to high speed, using a hand or a stand mixer with the whisk attachment, beat cream cheese, powdered sugar and vanilla until smooth. Slowly add the heavy whipping cream. Continue whipping until the frosting forms stiff peaks.

Blackberry Purée

  • Add blackberries, sugar and water to a small saucepan. Cook over medium heat for about 5-10 minutes or until the blackberries start to soften. Remove from heat and pour into a blender. Purée until smooth. Strain the mixture through a mesh strainer to remove all of the seeds. Place into a small container. Cool, then place into the refrigerator until ready to use.
  • Crepes
  • Place all ingredients in a blender and blend until combined and smooth. Cover and refrigerate for at least 1 hour or overnight.
    Place the non-stick pan over medium heat and let the pan heat up for about 5 minutes. Lightly coat the pan with melted butter and pour about 1/4 cup of the batter in the center of the pan. Use a crepe spreader to spread the batter around in a circular motion so that the crepes are about 6 in diameter. If you don’t have a crepe spreader, tilt the pan in a circular motion to swirl the batter around. Repeat this with all of the batter until you have 20-25 crepes. Allow the crepes to cool completely before assembling the cake.
  • Assembly
  • In a bowl place the cream cheese filling. Gently fold in the lemon curd just until it’s incorporated. Set aside. Place one crepe on a serving plate. Add 2-3 tablespoons of the lemon cheesecake filling to the center of the crepe. Use an offset spatula to spread the filling all around the crepe. Add 1-2 teaspoons of the blackberry purée on top of the lemon cheesecake filling and slightly swirl it in. Top with another crepe and repeat the process until all of the crepes are used. Top the final crepe with just the cheesecake filling. Garnish with fresh or dried lemon slices. Place the crepe cake in the refrigerator for 1 hour or overnight to set and firm up before serving.