Cherry Cheesecake Blintzes

If you are looking for a sweet and romantic way to start your Valentine’s Day (or any day for that matter) nothing is easier than these make ahead Cherry Cheesecake Blintzes. This is my mother’s recipe, and was but one of the dozen or more dishes that would line the buffet table at her annual Christmas brunch. Employing the use of ready-made crêpes from Melissa’s Produce, and pressing your cookie scoop into service, these go together in no time.

Cherry Cheesecake Blintzes

1 10-count pkg. Melissa’s Ready Made Crêpes

Filling:
1 15-oz. container ricotta cheese
1 large egg, beaten
2 T. sugar
½ t. almond extract
¼ t. vanilla extract
2 T. butter, melted

Sauce:
1 15-oz. can pitted sweet cherries, drained, reserve ½ c. liquid
2 t. cornstarch
½ t. almond extract
Pinch of cinnamon

Spray a 1.5-qt. oven safe casserole dish with Pam; set aside.

In a small bowl combine all filling ingredients EXCEPT the butter; whisk until creamy. Spoon 2 tablespoons filling (I used a cookie scoop) in the center of each crêpe. For the two opposite edges of the crêpe to overlap filling, and then fold in the remaining sides, forming a square packet. Place each blintz, seam side down into prepared dish. Cover tightly with foil and refrigerate overnight (these can be refrigerated up to two days).

Heat oven to 400°F. Remove cover from blintzes and brush with melted butter. Bake for 20 to 22 minutes or until light golden brown. While blintzes are baking prepare sauce.

Sauce: In a medium saucepan combine cornstarch and reserved cherry liquid. Cook over medium heat until mixture thickens, about 2 to 4 minutes. Stir in cherries, almond extract and pinch of cinnamon. Heat thoroughly. Serve over blintzes and garnish as desired.

Serves 4 to 5

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