Raspberry Cheesecake Blintzes with Raspberry Sauce

The classic Jewish pancakes are stuffed with a raspberry cream cheese filling, and topped with raspberry sauce, for a summery take on breakfast.

Course Breakfast, Brunch

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings 4 servings of 2-3 blintzes

Calories 538kcal

In a large mixing bowl, combine the flour, sugar and salt. In a smaller mixing bowl, combine the melted butter, vinegar, milk, eggs, vanilla and water. Add the wet ingredients to the dry, and whisk until smooth. Cover and chill for 20 minutes.
Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and sugar. Mix on medium-low speed until combined and fluffy. Fold in the fresh raspberries.
Heat a nonstick frying pan over medium heat, and spray or grease. Use a 1/3 cup measure to scoop out crepe batter. Lift the warm pan from the heat, and pour the crepe batter into it, tilting the pan to spread
Cook for about 2-3 minutes on the first side, until,the edges look dry and begin to pull away from the pan. Do not cook the second side, simply transfer to a plate. Repeat for the rest of the crepes.
Add a large spoonful of the cheesecake filling in a dollop in the middle of the cooked side of each crepe. Fold in one side, then the top and bottom. Then fold in the final side.
Heat the same nonstick frying pan over medium heat, and spray or grease. Add the blintzes to the pan, seam side down. Cook 2-3 minutes until browned and then flip and cook the top for 1-2 minutes. Note: If your blintzes break, you can still cook them with the crack not touching the pan, simply don't flip.
Pile the cooked blintzes onto plates to serve.

In small saucepan, combine the frozen raspberries, water, and sugar, and stir to combine. Cook over medium heat, covered for 2 minutes to soften the berries.
Continue to cook uncovered, stirring and smashing the berries for another 5 minutes. Then remove from heat.
Spoon the raspberry topping over the piles of blintzes. Garnish with fresh berries, powdered sugar, and/or freshly whipped cream if desired.

Raspberries: This recipe uses both fresh and frozen raspberries. To substitute:
- Replace the fresh raspberries in the cheesecake filling with thawed frozen berries or 1/2 cup of raspberry jam.
- Replace the frozen raspberries in the topping with fresh berries.
- Use only fresh raspberries to garnish.
Garnish: The fresh raspberries on top definitely add some extra brightness, so I would suggest including at least those. Sugar and whipped cream are optional but help with sweetness and presentation.
Make ahead tips:
- Store crepe batter in a sealed container in the fridge for up to 2 days. It can be used directly from the fridge.
- Allow unfilled crepes to cool to room temperature, then stack them, separated by a paper towel or sheet of parchment paper. Place in a sealed container and refrigerate for 3-4 days. Reheat each in a nonstick pan until warm.
- Store the cheesecake filling or raspberry topping in a sealed container in the fridge for 3-4 days. Reheat until warmed through.
- Finished blintzes taste best the day they are prepared, but can be stored, without sauce, in the fridge for 1-2 days if needed. Reheat in the microwave or a nonstick pan until warmed through, then top with warmed sauce.