Crêpes Suzette cheesecake with caramelised oranges

February 9, 2016 (Last Updated: January 11, 2019)
Crêpes Suzette cheesecake with caramelised oranges recipe

Crêpes Suzette cheesecake with caramelised oranges is a unique dish that combines two classic desserts. Crêpes Suzette have been a favourite in French cooking for years, and cheesecake is a an undisputed classic. This yummy dessert is light, creamy and utterly delicious.

Print Recipe

Crêpes Suzette cheesecake with caramelised oranges

Serves: 8 – 10
Cooking Time: 1 hr 15 mins

Ingredients

  • Crêpes

  • 300g cake flour
  • 10ml (2 tsp) baking powder
  • pinch salt
  • 2 large eggs
  • 750ml (3 cups) milk
  • 30g butter, melted

  • Cheesecake filling

  • 400g full-fat cream cheese
  • 400ml fresh cream
  • 200g icing sugar
  • zest of 2 oranges
  • zest of 2 lemons

  • Caramelised oranges

  • 400g brown sugar
  • 125ml (½ cup) orange juice
  • 4 oranges, sliced
  • 60ml (¼ cup) orange liqueur or brandy

Instructions

1

For the crêpes, combine all the dry ingredients in a bowl. Whisk together the eggs, milk and melted butter, then whisk into the dry ingredients to form a smooth batter. Allow to stand, 30 minutes.

2

Heat a 22cm non-stick pan over medium heat and grease well. Pour about 60ml (¼ cup) batter into the pan and swirl to form a thin coating. When the edges curl and begin turning brown, flip the pancake over and fry on the other side, 1 minute. Repeat with the remaining batter.

3

For the cheesecake filling, combine the cream cheese, cream, icing sugar and orange and lemon zests in the bowl of an electric mixer, and beat until thick and creamy, 3 – 5 minutes.

4

Assemble the cheesecake by spreading a thin layer of filling onto each crêpe and stack them on top of one other. Allow to set in the fridge, about 45 minutes

5

For the caramelised oranges, combine the sugar and orange juice in a saucepan over medium heat, and warm until the sugar has dissolved. Bring to a boil and reduce until a sticky syrup forms. Add the sliced oranges and cook until softened, 4 – 5 minutes. Add the liqueur or brandy and heat gently, then light to flambé.

6

To serve, spoon the slightly cooled oranges on top of the cheesecake.

Notes

Cook’s tip: For easy assembling, freeze the crêpes between layers of wax paper. They become rigid and stiff, allowing for easy spreading and stacking.

More From FHE:

February 9, 2016 (Last Updated: January 11, 2019) By
Send this to a friend