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Science-backed recipe

New Yorker Crepe: Cheesecake, Strawberries and White Chocolate

Also called Cheesecake Strawberry White Chocolate Crepe

American dessertContinental breakfastVegetarian

Thin, buttery crepes filled with cubes of New York cheesecake and fresh strawberries, drizzled with white chocolate and crowned with whipped cream, just like the crêperie version.

In short

The New Yorker crepe is a thin, buttery crepe filled with chunks of frozen New York cheesecake, fresh strawberries, warm white chocolate sauce and whipped cream, the creperie favorite made at home.

From the MedRise Food Science kitchenPublished
Active
35 min
Rest batter
30 min
Total
1 hr 5 min
Serves
4 filled crepes (plus 4 spare crepes)
Jump to recipeRead the science
A New Yorker crepe filled with cheesecake, strawberries, white chocolate sauce and whipped cream

Why this recipe works

  • ✓
    Thin, tender crepesA rested, buttery batter swirled thin in a hot pan.
  • ✓
    Cheesecake, cut frozenFrozen New York cheesecake cubes cleanly and softens to creamy as you eat.
  • ✓
    Bright strawberriesFresh berries cut through all that richness.
  • ✓
    White chocolate and whipped creamA gently melted drizzle and softly whipped cream to finish.

My crêperie favorite, at home

The New Yorker is my favorite crepe from the crêperie: a thin, buttery crepe stuffed with chunks of New York cheesecake, fresh strawberries and white chocolate, finished with whipped cream.

This is the version I’ve been making at home, and it tastes just like it. The trick is simple: make good thin crepes, and use a frozen New York cheesecake cut into cubes while it’s still firm.

What is a New Yorker crepe?

Crêperies across the US serve a “New Yorker”-style dessert crepe filled with New York cheesecake, strawberries and white chocolate. It’s the dessert version of a French crêpe: a very thin pancake made from a pourable batter of flour, eggs, milk and butter.

At home, the shortcut is a store-bought frozen New York cheesecake. Cut it while frozen, let the cubes soften for a few minutes, and fill freshly made crepes.

Meet the ingredients

Everything you’ll need, with what each ingredient does.

All-purpose flour

मैदाمیدہ
maidā

Plain all-purpose flour.

Its job: Structure for thin, tender crepes.
A bowl of brown and white eggs

Eggs

अंडेانڈے
aṇḍe

Large eggs, at room temperature.

Its job: Bind the batter and help it set thin.
Milk foaming up and boiling over the sides of a pot on the stove

Milk

दूधدودھ
dūdh

Whole milk.

Its job: Makes the batter pourable and tender.
A block of butter on a wooden plate

Butter

मक्खनمکھن
makkhan

Unsalted, melted.

Its job: Flavor, browning and a non-stick batter.

New York cheesecake

A store-bought frozen New York-style cheesecake.

Its job: The creamy, tangy heart of the filling.

Strawberries

स्ट्रॉबेरीاسٹرابیری
sṭrôberī

Fresh, ripe strawberries.

Its job: Juicy brightness.

White chocolate

व्हाइट चॉकलेटوائٹ چاکلیٹ

Good-quality white chocolate chips or a bar.

Its job: Sweet, creamy drizzle and shavings.
A glass jar of cream

Heavy cream

मलाईملائی
malāī

Cold heavy whipping cream.

Its job: For whipped cream and the white chocolate sauce.
The lab notes

The science behind every step

Restaurant cooks do these things by habit. Here’s what each step is actually doing to the food, so you can cook by understanding instead of guesswork.

Lab note01

Why the batter rests

Whisk the batter smooth, then rest it for 30 minutes.

Resting lets the flour fully absorb the liquid and the gluten relax, and lets air bubbles from whisking float out. The result is a smoother batter that spreads thin and cooks into tender, even crepes instead of chewy, holey ones.

Lab note02

Butter in the batter

Whisk melted butter into the batter.

Fat in the batter coats some of the flour, keeping the crepes tender, adds rich flavor and helps them release from the pan, so you need only a light film of butter in the pan.

Lab note03

The swirl

Pour the batter in and immediately tilt the pan in a circle.

A hot pan sets the batter within seconds. Swirling at once spreads it into a thin, even layer before it sets. The lacy golden-brown color comes from the Maillard reaction between the milk’s sugars and the egg and flour proteins.

Lab note04

The first crepe is a test

Don’t worry if the first crepe isn’t perfect.

The first crepe seasons the pan and tells you whether the heat and amount of batter are right. Adjust and the rest will be even.

Lab note05

Cut the cheesecake frozen

Cube the cheesecake while frozen, then let it sit 10–15 minutes.

Frozen cheesecake is firm enough to cut into clean cubes without smearing. A short rest lets the cubes soften just enough to be creamy inside the warm crepe.

Lab note06

Melting white chocolate gently

Melt the white chocolate with warm cream over low heat or in short microwave bursts.

By US standards, white chocolate is mostly cocoa butter, milk solids and sugar, with no cocoa solids. That high milk and sugar content scorches easily, so it must be melted gently. A little cream turns it into a smooth, pourable sauce.

Lab note07

Whipping cream

Whip cold cream to soft-medium peaks.

Cold cream whips best because its fat droplets are partly solid. Whisking traps air bubbles and partially breaks the fat droplets, which link up around the bubbles into a stable foam. Overwhip and the fat clumps into butter, so stop at soft peaks.

How to make it, at a glance

  1. Make the batterBlend or whisk the flour, eggs, milk, melted butter, sugar, vanilla and salt until completely smooth. Rest for 30 minutes at room temperature (or up to a day in the fridge).
  2. Prep the fillingWhile the batter rests, cut the frozen cheesecake into ¾-inch cubes and let them sit 10–15 minutes. Slice the strawberries.
  3. White chocolate sauceWarm the cream until steaming, pour it over the white chocolate and stir until smooth (or microwave together in 15-second bursts, stirring between).
  4. Whip the creamWhip the cold cream with the powdered sugar and vanilla to soft-medium peaks. Refrigerate.
  5. Cook the crepesHeat an 8–10-inch nonstick or crepe pan over medium heat and brush with butter. Pour in about ¼ cup batter and immediately swirl to coat the pan thinly. Cook 1–1½ minutes until the edges lift and the underside is golden, flip and cook 20–30 seconds. Stack on a plate and keep covered.
  6. FillLay a warm crepe flat. Scatter a quarter of the cheesecake cubes and strawberries over one half, drizzle with white chocolate sauce, then fold into a half-moon and again into a wide cone (or roll it up).
  7. Finish and serveTop with whipped cream, more strawberries, a drizzle of white chocolate sauce, white chocolate shavings and a dusting of powdered sugar. Serve right away.

Exact amounts and timings are in the recipe card below.

Health & nutrition

Health benefits, honestly rated

This is a rich, crêperie-style dessert, and the numbers show it’s best as a treat.

Macros per serving

Calories740
Protein15 g
Carbs68 g
Fat47 g
Fiber3 g
Sodium350 mg

2.0 g protein per 100 calories. Estimated from the ingredients with USDA FoodData Central values.

Gym-friendly tip: Treat-sized. For more protein, serve with a cup of milk (+8 g) or Greek yogurt.

Well established

Strawberries

Half a cup of sliced strawberries supplies a good share of a day’s vitamin C.

Well established

Eggs and milk in the crepe

The crepe batter adds a little protein and calcium.

Keep in mind

  • One filled crepe has roughly 740 calories, 25 g of saturated fat and 33 g of added sugar (estimated), mostly from the cheesecake, white chocolate and whipped cream. Sharing one, or using half the cheesecake and more strawberries, lightens it considerably.
  • Contains wheat, eggs and dairy.

General nutrition information, not medical advice. Numbers marked “estimated” are calculated from the recipe’s ingredients and vary with brands and portions. If you have diabetes, heart or kidney disease, a food allergy, or are pregnant, ask your doctor or a registered dietitian how this dish fits your diet.

Health sources: NIH Office of Dietary Supplements: Vitamin C · Dietary Guidelines for Americans

See the full ingredient health guide: benefits, traditional roots and the science →

Questions, answered

Is this the same as the crêperie version?

It’s our home version of the cheesecake, strawberry and white chocolate crepe served at many crêperies, made with store-bought frozen New York cheesecake.

Why are my crepes thick or rubbery?

The batter is too thick or the pan too cool. Thin the batter with a splash of milk, pour a little less and swirl right away.

Can I make the crepes ahead?

Yes. Stack them with parchment, wrap and refrigerate for up to 3 days. Warm briefly in a pan before filling.

About MedRise Food Science

Desi restaurant favorites, recreated at home and explained with food science: every recipe is tested in a home kitchen and comes with the why behind each step.

A cheesecake and strawberry crepe with whipped cream
Recipe card

New Yorker Crepe

Crêperie-style New Yorker crepe at home: thin buttery crepes filled with cubes of frozen New York cheesecake, fresh strawberries, white chocolate and whipped cream. How to make the crepes, plus the food science of thin, tender crepes and perfect whipped cream.

Prep15 minRest batter30 minCook20 minTotal1 hr 5 minServes4 filled crepes (plus 4 spare crepes)

Ingredients

Crepes (makes about 8)

Filling (for 4 crepes)

White chocolate sauce

Whipped cream and finish

Instructions

  1. Make the batterBlend or whisk the flour, eggs, milk, melted butter, sugar, vanilla and salt until completely smooth. Rest for 30 minutes at room temperature (or up to a day in the fridge).
  2. Prep the fillingWhile the batter rests, cut the frozen cheesecake into ¾-inch cubes and let them sit 10–15 minutes. Slice the strawberries.
  3. White chocolate sauceWarm the cream until steaming, pour it over the white chocolate and stir until smooth (or microwave together in 15-second bursts, stirring between).
  4. Whip the creamWhip the cold cream with the powdered sugar and vanilla to soft-medium peaks. Refrigerate.
  5. Cook the crepesHeat an 8–10-inch nonstick or crepe pan over medium heat and brush with butter. Pour in about ¼ cup batter and immediately swirl to coat the pan thinly. Cook 1–1½ minutes until the edges lift and the underside is golden, flip and cook 20–30 seconds. Stack on a plate and keep covered.
  6. FillLay a warm crepe flat. Scatter a quarter of the cheesecake cubes and strawberries over one half, drizzle with white chocolate sauce, then fold into a half-moon and again into a wide cone (or roll it up).
  7. Finish and serveTop with whipped cream, more strawberries, a drizzle of white chocolate sauce, white chocolate shavings and a dusting of powdered sugar. Serve right away.

Notes

Spare crepes
The batter makes about 8 crepes; fill extra ones, or stack them between parchment and refrigerate for 3 days or freeze for 2 months.
Shortcuts
Use canned whipped cream and store-bought white chocolate sauce if you’re short on time.
Other fillings
Swap strawberries for raspberries or blueberries, or add a spoon of strawberry sauce.
Storage
Assembled crepes are best eaten right away. Keep cheesecake and whipped cream refrigerated.

Equipment

  • 8–10-inch nonstick or crepe pan
  • Blender or whisk
  • Thin spatula
  • Hand or stand mixer for the cream

Course: Dessert · Cuisine: American, French
MedRise Food Science

Meal prep

Meal prep: feeding 4 for the week

How much to make, based on 4 people eating it once a day. One batch of this recipe makes 4 filled crepes (plus 4 spare crepes).

Tonight1× the recipe4 servingsWhole milk: ¼ gallon (you need 1¼ cups)Heavy cream: ⅔ cupOne batch is enough.
Days 1–33× the recipe12 servings, kept in the fridgeWhole milk: ¼ gallon (you need 3¾ cups)Heavy cream: 1.9 cups
Days 1–7, the whole week7× the recipe28 servings: fridge for the first days, freezer for the restWhole milk: ¾ gallon (you need 8¾ cups)Heavy cream: 1½ quarts (you need 4⅓ cups)
  1. Cook onceOn prep day, make the recipe at 7× (use the button above to scale every amount). Big pots take longer to come to a boil and to reduce, so allow extra time; an Instant Pot should be filled no more than halfway for beans and lentils, or two-thirds for other dishes, so cook in rounds if needed.
  2. Cool it fastDivide the food into shallow containers so it cools quickly, and refrigerate within 2 hours of cooking.
  3. Split fridge and freezerKeep days 1–3 in the fridge. Freeze the rest in single-meal portions labeled with the date.
  4. Thaw the night beforeMove the next day’s portion from the freezer to the fridge the night before. Reheat until steaming hot all the way through (165°F / 74°C).
Fridge
Up to 3 days
Freezer
Plain crepes freeze well for 2 months, stacked between parchment.
Milk and cream for the whole week
Whole milk: ¾ gallon (you need 8¾ cups)
Heavy cream: 1½ quarts (you need 4⅓ cups)
Keep separate or add fresh
Make a double batch of crepes ahead; keep the cheesecake frozen and cube it the day you serve.
Reheat
Warm plain crepes in a dry pan for 10–15 seconds per side, then fill.

Why only a few days in the fridge? Refrigeration slows bacteria but doesn’t stop them; some, like Listeria, can still grow at fridge temperatures, which is why food-safety agencies set cooked leftovers at 3–4 days. Freezing at 0°F stops growth completely, so frozen portions stay safe indefinitely; the freezer times above are for best taste and texture.

Food-safety guidance: USDA, Leftovers and Food Safety · FoodSafety.gov storage chart

Sources & further reading