Strawberry Cheesecake Lasagna

This was another request sent to me by my baby brother.  There are a lot of steps to this recipe, but when you taste the final product you will be oh so very happy that you took the time to make this wonderful desert. 

Step 1: Prepare the Strawberries
Step 2: Make the Crepes
Step 3: Prepare the Cheesecake Filling
Step 4: Make the Ganache
Step 5: Assembly and Refrigeration


Crepes:
3 eggs
3/4 cup flour
4 1/2 tsp sugar
3/4 c milk
3 Tablespoons water
2 teaspoons melted butter

Strawberry Filling:
2 lbs strawberries
sugar

Cheesecake Filling:
8 oz strawberry or raspberry flavored cream cheese (room temperature)
8 oz plain cream cheese (room temperature)
1/4 cup sugar
1/4 cup half and half (or cream)
1/4 cup juice from the strawberries
2 Tablespoons strawberry jam, preserves, or jelly

Chocolate Ganache:
1/2 cup heavy cream
2 cups semi-sweet chocolate chips

Whipped Cream:
1 cup Heavy Cream
2-3 Tablespoons sugar

Step 1: Prepare the Strawberries
Wash and trim the strawberries.
Slice thinly and place into a seal-able container. As you are filling the container, occasionally sprinkle the strawberries with a Tablespoon or so of sugar.
When all the strawberries are sliced (reserving a few for decoration if you’re into that sort of thing) put the lid on the container and shake to mix everything up. Refrigerate for at least 2-3 hours, preferably overnight, until the strawberries release juices and they look really juicy.

Step 2: Make the Crepes
Get out the cream cheeses if you are making the crepes the same day as you are assembling the lasagna. You will not be needing them this step, but its good to let them warm up while you are cooking.
Begin by adding all the ingredients in a blender and blend for 1 minute on high.Scrape down the sides with a spatula and blend for another 15-20 seconds.
Allow the batter to sit in the fridge for 1 hour, or overnight.
To make the crepes:
Pour 3-4 Tablespoons (a little less than 1/4 cup) of batter into a preheated (to medium) lightly greased nonstick pan. Move the pan in a circular motion tilting so that the batter moves round and around the pan, slowly cooking, to ensure an even thickness. When the batter no longer moves and the top has just lost its shine, and there are tiny bubbles (sort of like pancakes!), about 30-45 seconds. Carefully slide your spatula around the crepe in the pan to loosen and flip!
Cook for another 10-15 seconds and remove from the pan to a plate.
Set them aside to cool while you make the cheesecake filling, or store wrapped in plastic wrap, or in a sealable container in the refrigerator.

Step 3: Make the Cheesecake Filling.
Carefully strain the strawberries, reserving 1/4 cup of the liquid.
Combine the cream cheeses in a mixing bowl and blend until smooth. Add the sugar and mix until combined. Add 2 Tablespoons of jam.
Then 1/4 cup of juice from the strawberries previously prepared.
Follow with the half and half or cream.
Mix until everything is thoroughly combined and the mixture is smooth and easily spreadable. If it seems a little thick, slowly add the half and half or cream one Tablespoon at a time until it is the consistency of thick pudding.
Refrigerate if you are not assembling the lasagna right away.

Step 4: Make the Ganache
Heat 1/2 a cup of cream until it is steaming on the stove top in a small pot (or in the microwave if that’s your sort of thing). Add the chocolate chips and stir slightly.
Allow the mixture to sit for 3-4 minutes, then whisk until the chocolate is thoroughly combined.

Step 5: Assembly and Refrigeration.
Begin by lining your dish with crepes.
Spread the cheesecake mixture thinly over the crepes, making sure they are completely covered (about 1/4 inch thick).
Spread a layer of strawberries on top of the cheesecake.
Carefully pour a thin layer of chocolate over the strawberries, using the back of a spoon to spread it carefully.
Repeat the steps filling the dish, or until you run out of ingredients.
Refrigerate 4-5 hours or overnight.
If you want to top the dish with whipped cream, combine the 1 cup of heavy (or whipping) cream and 2-3 tablespoons of sugar, stirring until dissolved. Whisk/beat with a mixer on high until stiff peaks form. This whipped cream is only slightly sweetened. Believe me, it makes a good contrast to the lasagna!
Spread the whipped cream on top of the lasagna.

Serve.

From the words of my baby brother, "Sweet Jesus that looks good!"