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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Cheese Blintzes with Fresh Blueberry Sauce

 Occasionally I love to dazzle with a special breakfast that appears magically on the table in under a half an hour, leaving the kitchen in fine form, and Mr. O-P with his mouth agape.  If you similarly desire to be dazzling, this recipe is for you.

Made easy with pre-made crepes from Melissa’s Produce, and advance prep the night before, simply preheat the oven, pop your casserole dish in, warm up the blueberry sauce that you made last night, comb your hair and brush your teeth, and it will be ready by the time you return.  Hot, fruity, and delicious, it is memory making to be sure.

Cheese Blintzes with Fresh Blueberry Sauce

1 10-count package Melissa’s Crepes

For the filling:
1 (15 ounce) container low-fat or whole milk ricotta
1 (8 ounce) container mascarpone

1 extra-large egg
¼ cup sugar

2 teaspoons lemon zest

1 teaspoon freshly squeezed lemon juice
1 teaspoons vanilla

Pinch of kosher salt

For the sauce:
1 pint fresh blueberries

1/3 cup orange juice
3 tablespoons sugar
1 teaspoon lemon zest
1 tablespoon cornstarch
Pinch of kosher salt

Confectioners' sugar, to serve

For the filling: Combine the ricotta, mascarpone, egg, sugar, lemon zest and juice, vanilla, and salt in a medium metal mixing bowl and whisk until well combined.

Spread 2-3 tablespoons of filling just above the bottom of a crêpe. 

Fold the bottom up to cover the filling. 

 Fold in two opposite sides, and then fold toward the top to make a neat burrito-style package. 

Place seam side down on a parchment-lined baking sheet and bake at 350°F until filling is hot, about 15-20 minutes, OR refrigerate, covered, overnight until ready to bake in the morning.

For the sauce:  Combine the blueberries, orange juice, sugar, lemon zest, and cornstarch in a saucepan. Bring to a gentle boil over medium heat, stirring occasionally. Reduce heat to a simmer and cook for another 5-8 minutes until thickened. Pour sauce over blintzes and top each with a generous amount of confectioners' sugar.

This post is linked to:

Foodie Friday

Sunday Sweeties