Strawberry Cheesecake Cloudcakes (Print Version)

Fluffy soufflé pancakes with airy cheesecake cream and fresh strawberries for a luscious treat.

# Ingredients:

→ Pancake Batter

01 - 3 large eggs, separated
02 - 50 ml whole milk
03 - 30 g cake flour
04 - 20 g cornstarch
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon cream of tartar
07 - 40 g granulated sugar
08 - 1/2 teaspoon pure vanilla extract
09 - 1/8 teaspoon salt
10 - 1 tablespoon unsalted butter, for greasing

→ Cheesecake Cream Filling

11 - 120 g cream cheese, softened
12 - 60 ml cold heavy cream
13 - 20 g powdered sugar
14 - 1/2 teaspoon pure vanilla extract
15 - 1 teaspoon lemon juice

→ Topping

16 - 150 g fresh strawberries, hulled and sliced
17 - 20 g ruby chocolate, finely grated or shaved
18 - Powdered sugar, for dusting (optional)

# Steps:

01 - In a large bowl, whisk egg yolks with milk, vanilla extract, and salt until smooth. Sift in cake flour, cornstarch, and baking powder, mixing until just combined. In a clean bowl, beat egg whites with cream of tartar until foamy, then gradually add sugar and continue beating to stiff glossy peaks. Gently fold the egg white mixture into the yolk batter in three additions using a spatula, keeping the mixture as light as possible.
02 - Heat a large nonstick skillet over low heat and lightly grease with butter. Scoop batter into 8 tall, even mounds (approximately 80 ml each), spaced apart. Add a teaspoon of water to the pan around the pancakes and cover with a lid to generate steam. Cook for 4–5 minutes, gently flip, then cook a further 4–5 minutes until puffed and golden. Transfer pancakes to a wire rack to cool slightly.
03 - In a medium bowl, beat cream cheese with powdered sugar, vanilla extract, and lemon juice until smooth. In a separate bowl, whip the cold heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until light and airy. Refrigerate until needed.
04 - Slice each pancake in half horizontally. Pipe or spoon a portion of cheesecake cream onto the bottom half of each pancake and top with a layer of sliced strawberries. Cover with the top half of the pancake.
05 - Arrange filled pancakes on plates. Garnish with additional strawberries, a generous dusting of grated ruby chocolate, and, if desired, a light sprinkling of powdered sugar. Serve immediately while fresh.

# Notes:

01 - Mix a spoonful of strawberry jam into the cheesecake cream for extra fruitiness.
02 - If ruby chocolate is unavailable, substitute with white chocolate and add crushed freeze-dried raspberries for colour.
03 - Accompany with strawberry coulis for an elegant presentation.
04 - Soufflé pancakes are best enjoyed immediately, as they lose volume over time.

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