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.
Crêpes Suzette cheesecake with caramelised oranges
- 300g cake flour
- 10ml (2 tsp) baking powder
- pinch salt
- 2 large eggs
- 750ml (3 cups) milk
- 30g butter, melted
- 400g full-fat cream cheese
- 400ml fresh cream
- 200g icing sugar
- zest of 2 oranges
- zest of 2 lemons
- 400g brown sugar
- 125ml (½ cup) orange juice
- 4 oranges, sliced
- 60ml (¼ cup) orange liqueur or brandy
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.
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.
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.
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
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.
To serve, spoon the slightly cooled oranges on top of the cheesecake.
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.