sweet delight: the art of crafting cheesecake pancakes

The cheesecake flavour of the pancakes is by no means an exaggeration. The filling is made in exactly the same way as the popular bake. Additionally, to enhance the aroma of the filling, you can add candied lemon peel and vanilla beans. These pancakes, prepared this way, smell and taste amazing.

To achieve the ideal consistency for the filling, it's worth mixing two types of cheese. I choose semi-fat quark and vanilla-flavoured homogenised cheese. I don't grind or blend the mixture; I simply mash it with a fork, which makes it more cohesive.

Ingredients for the filling (6 pancakes):

• 600 g of quark,
• 150 g of vanilla cheese,
• 25 g of powdered sugar,
• 2 egg yolks,
• seeds from one vanilla bean,
• 15 g of candied lemon or orange peel.

To extract the seeds from the vanilla bean, simply cut it lengthwise in half, then use a small spoon to scoop out the aromatic centre.

I transfer all the ingredients to a bowl and mash them with a fork until a consistent texture is achieved.

A tried-and-tested pancake batter recipe is key

I think everyone has their favourite pancake batter recipe. I make mine very simply – with 2 cups of flour, 2 eggs, and 2 cups of milk. I add a pinch of salt and two tablespoons of rapeseed oil. I fry them in a pancake pan until golden on both sides.

To keep the pancakes soft, it's good to pour vanilla sauce over them before baking. I make such a sauce from 200 ml of double cream. I mix it with one egg, 1 tablespoon of powdered sugar, and 1 tablespoon of vanilla pudding.

Step 1. Cook the pancakes according to your tried-and-tested recipe.

Step 2. Prepare the cheese filling with quark and vanilla cheese.

Step 3. Preheat the oven to 180°C (350°F).

Step 4. Wrap the filling in pancakes, place them in a baking dish, and pour vanilla sauce over them.

Step 5. Put them in the preheated oven for 40 minutes.

Step 6. Remove the pancakes and sprinkle them with powdered sugar.