Thin Pancake Cheesecake with Strawberry Jam
8 servings
60 minutes
Cheesecake made from thin pancakes with strawberry jam is an amazing combination of American culinary classic and the delicacy of French crepes. The delicate mascarpone enriched with sour cream, vanilla, and citrus notes of lemon juice and zest creates a velvety creamy texture that perfectly complements the sweetness of the strawberry jam. Layers of pancakes soaked in cream and jam transform into a soft, rich dessert reminiscent of classic cheesecake but with a unique airy structure. The finishing touch is the airy meringue that becomes crispy on the outside while remaining tender inside after baking. This dessert not only delights the taste but also impresses visually, turning each piece into a true work of art. Served warm, making it even more tempting and aromatic.
1
Mix mascarpone, egg yolks, flour, sour cream, raisins, vanilla, lemon juice, and zest. Add 60 grams of sugar.
- Mascarpone cheese: 250 g
- Chicken egg: 3 pieces
- Wheat flour: 15 g
- Sour cream: 125 g
- Dark raisins: 60 g
- Vanilla essence: 5 ml
- Lemon juice: 10 ml
- Lemon zest: 3 tablespoons
- Sugar: 200 g
2
Grease a 20 cm diameter mold with butter. Place 1 pancake at the bottom of the mold and spread a small amount of cream, cover with another pancake and spread jam. Repeat the layers, alternating cream and jam.
- Butter: 60 g
- Thin pancakes: 12 pieces
- Strawberry jam: 250 ml
3
Preheat the oven to 180 degrees. Whip the egg whites with sugar until stiff peaks form and spread on top of the pie. Bake for 20-25 minutes, reducing the temperature if the egg whites start to darken.
- Chicken egg: 3 pieces
- Sugar: 200 g
4
Carefully transfer the pie to a plate, cut into pieces, and serve warm.