Cheesecake Rolls Crepes (Version imprimable)
Thin crepes are stuffed with fruity cream cheese and strawberries, then rolled up and sliced into beautiful swirl-like pieces.
# Composition:
→ Filling Cream
01 -
8 ounces of softened cream cheese
02 -
1/4 cup of white sugar
03 -
1 teaspoon of vanilla essence
04 -
1 cup of heavy cream for whipping
→ Strawberry Layer
05 -
1 cup of diced fresh strawberries
06 -
2 tablespoons of sugar (granulated)
→ Assembling & Base
07 -
1 1/2 cups of crushed shortbread or graham crackers
08 -
1/4 cup melted unsalted butter
09 -
6 thin crepes or layers of sponge cake
10 -
Powdered sugar to sprinkle on top
# Étapes de réalisation:
01 -
Whisk the cream cheese along with sugar and vanilla until it’s creamy and lump-free.
02 -
Use a different bowl to whip the heavy cream until firm peaks form. Gently fold it into the prepared cream cheese mix.
03 -
Toss the chopped strawberries together with sugar in a bowl and leave them for 10 minutes to let the juices come out.
04 -
Blend the crushed cookies and melted butter until the texture feels like damp sand.
05 -
Spread the cream filling, cookie crumbs, and sugared strawberries on each crepe. Roll the crepes tightly like sushi till you get a neat cylinder.
06 -
Wrap the rolls individually with plastic wrap and chill them for at least an hour. Slice them into inch-wide rounds and sprinkle powdered sugar before serving.
# Détails supplémentaires:
01 -
Chill completely for easy slicing and a polished look.
02 -
Both graham crackers and shortbread work for the crumb base.