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Recipe

Cheesecake blintzes

A traditional eastern European recipe with strawberry sauce.

May 27, 2022, 4:00 pm Edit

Ingredients

For the crepes

  • ¾ cup all-purpose flour
  • ¼ cup Arnott’s Granita biscuit crumbs, plus more for serving
  • 1 tbsp sugar
  • 1 tsp cinnamon
  • 4 large eggs
  • 1 cup milk
  • 1 tsp vanilla extract
  • 2 tbsp vegetable oil
  • ¼ cup unsalted butter, for cooking

For the filling

  • 1 cup ricotta cheese
  • 220g cream cheese
  • 1 large egg yolk
  • 1 tsp lemon zest
  • 1 tbsp vanilla extract
  • ¼ cup powdered sugar

For the strawberry compote

  • 2 cups fresh strawberries, chopped
  • Juice of 1 lemon
  • ¼ cup sugar
  • 1 tbsp water

Directions

1. To make the crepes: In a blender, combine the flour, biscuit crumbs, sugar, cinnamon, eggs, milk, vanilla, and oil until smooth. Let sit for 20-30 minutes or covered in the fridge overnight.

2. Lightly grease a 23cm nonstick fry pan with butter over medium heat.

3. Pour ¼ cup of the batter into the centre of the pan and swirl the pan to evenly coat.

4. Cook for 2-3 minutes, or until the top is fully dry. Flip, and cook for an additional minute. Set aside and repeat with the remaining batter.

5. To make the filling: Combine the ricotta cheese, cream cheese, egg yolk, lemon zest, vanilla and powdered sugar until smooth.

6. To make the strawberry compote: Combine strawberries, lemon juice, sugar and water in a saucepan over medium heat. Bring to a boil and simmer for 10 minutes, or until the strawberries have broken down. Set aside.

7. Lay one crepe on a work surface and place 2 tbsp of the filling in the bottom third of the crepe. Fold bottom edge over top of the cheese filling. Fold the sides towards the centre. Roll as if you are rolling a burrito, tucking the edges in as you go.

8. Heat the butter in a frying pan over medium heat. Carefully place the blintzes, seam side down into the pan, cooking for 2-3 minutes, or until golden and crispy, flip, and cook for an additional 1-2 minutes.

9. Remove from heat. Serve blintzes warm with strawberry compote.

Recipe by Micah Siva for The Nosher, myjewishlearning.com/the-nosher

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