Crepe cheesecake stack

Method

• Step 1
  Combine all the batter ingredients (except the butter for frying) into a blender or thermo-cooker and pulse for around 30 seconds until combined. Put aside until needed. Alternatively, place the dry ingredients in a bowl, make a well and then gradually add the eggs and water interchangeably, beating as you combine.
• Step 2
  Allow the batter to rest for 30 minutes.
• Step 3
  Heat a small fry pan or crepe pan. This recipe looks best if the crepes are all the same size, so ideally choose a small fry pan or crepe pan if you can. You can also use a wooden crepe spreader to ensure a consistent size.
• Step 4
  Add a dob of butter, and swirl until it has coated the pan. Pour in a small amount of batter, pick up the frypan and tilt to ensure the batter fills to the edge of the frypan. Alternatively, use the crepe spreader to ensure a consistent size.
• Step 5
  Cook for a few minutes until it is cooked on the bottom, with a golden lace pattern. Carefully flip the crepe overcook on the other side. Once this has cooked, carefully lift out (or flip) onto a plate.
• Step 6
  Continue making crepes until you have used up all of the batter. Allow to cool before using.
• Step 7
  To make the filling, beat the cream cheese with a wooden spoon, or even better, with cake beaters or in a thermocooker, until it is soft. Gradually beat in the tin of condensed milk until smooth, and then stir in the lemon juice until it is fully incorporated.
• Step 8
  Using the back of a spoon, spread thin layers of cheesecake between cooled crepes. Stack the layers carefully one on top of each other, ending with an un-iced crepe on top.
• Step 9
  Place in the fridge and allow to set overnight.
• Step 10
  Serve dusted with icing sugar and with strawberries.