Luscious Cheesecake Blintzes for a Joyous Shavuot Celebration

This year I’m celebrating the holiday of Shavuot with luscious Cheesecake Blintzes. Eating foods made with dairy products is a tradition for many Jews around the world but, to me, eating blintzes is always a celebration of my maternal grandmother and the memories I have of her frying blintzes.

This year Shavuot begins at sunset on May 21 and ends at nightfall on May 23.

Blintzes not only reflect the custom of eating milk products on Shavuot but also commemorate the wheat harvest that was part of the ancient holiday. In addition, blintzes resemble Torah scrolls or the tablets of the Ten Commandments, echoing the Shavuot theme of celebrating the giving of the Torah.

When I was a girl, I watched my Grandma Anna perspiring over the hot stove in her less-than-spacious apartment kitchen, juggling two, small steel pans. Grandma, to put it simply, was not known for her cooking, but her blintzes were outstanding. I was too young to know to write down the recipe (if she even used one), but I did inherit her blintz pans.

It was also from Grandma that I learned to put some coins in the “pushke” (charity collection tin) to support Jewish charities and causes. I like to think my commitment to Hadassah comes from her simple lesson of dropping a few cents in the blue and white tin and believing it will make a difference.

Hadassah enables me to make a difference through supporting its healing, teaching and groundbreaking medical research at its two world-class hospitals in Jerusalem; advocacy for women’s health here in the US;  global fight against antisemitism; and sharing of the Hadassah Medical Organization’s expertise to improve life everywhere.

To donate to Hadassah, follow this link.

The filling for my blintzes is not one Grandma Anna would recognize, but I think she’d like it all the same. It is light and luscious, and the blintzes are perfect for brunch or dessert. (See the recipes for make-ahead instructions.)

Cheesecake Blintzes
Makes 10-12
Note: The blintz crepê (bletlach) batter needs to chill at least two hours before frying. See recipe below for more details.

1 recipe blintz crêpes (see recipe below)
12 oz. container soft (not whipped) cream cheese
½ cup sour cream
½ tsp. vanilla
½ Tbsp. fresh lemon juice
1/8 tsp. salt
¼ cup confectioners’ sugar
3 Tbsps. unsalted butter plus more if needed
Cherry or other preserves or fresh fruit
Sour cream or whipped cream for garnish (optional)

Have the blintz crepês ready (see recipe below).

Make Blintz Filling
Using an electric stand or hand mixer, whip cream cheese, ½ cup sour cream, vanilla, juice and salt until smooth. Slowly mix in sugar until well combined. To make ahead, refrigerate for up to a day. Use at room temperature.

Assemble and Fold Blintzes
Place a crêpe browned side up. Put 1½-2½ Tbsps. filling in the middle, leaving a 1-inch margin all around. Fold sides over filling, then fold top and bottom over filling. Repeat with remaining crêpes. (Blintzes can be made ahead to this point and refrigerated overnight and then cooked without returning to room temperature. The blintzes may need an additional minute or two to brown and warm through.)

Fry and Serve the Blintzes
Heat large skillet over medium heat. Melt half the butter in pan. Add half the blintzes folded side down. Fry, turning once, until golden on both sides and heated through (about 3-5 minutes per side). Keep cooked blintzes warm in low oven if desired. Repeat with second batch of blintzes. Serve immediately topped with preserves or fresh fruit and, if desired, whipped cream or additional sour cream.

Blintz Crêpes (Bletlach)
Makes 10-12

2 Tbsps. plus ¼ cup unsalted butter
1 cup flour
1 cup milk
½ cup cold water
¼ tsp. salt
2 large eggs, beaten

Melt 2 Tbsps. butter and let cool slightly. In a blender jar, combine butter, flour, milk, water, salt and eggs. Process until very smooth, stopping to scrape down as needed. Refrigerate in blender jar with lid on for 2 hours or overnight. Process again to recombine ingredients.

Melt remaining ¼ cup butter. Heat a 6- to 8-inch crêpe, omelet or fry pan over medium heat. Lightly brush pan with melted butter. When it sizzles, lift pan up off heat, pour in 3-4 Tbsps. batter (depending on pan size), swirling to cover bottom thinly and evenly. Return pan to heat, cooking until bottom is light brown or brown-spotted and the top of the crêpe is set and dry. Turn out on clean cloth. Lightly brush pan with melted butter and repeat.

This recipe can be made ahead and stacked (separate blintz crepês with plastic wrap or wax paper). Refrigerate up to 3 days. Bring to room temperature before using.