Description

My Grandma’s Perfect Cheesecake Blintz Recipe combines silky-smooth, sweetened cheesecake filling with tender, delicate crepes, all rolled into golden blintzes and pan-fried to perfection. This timeless recipe makes for a cherished brunch or dessert that’s both comforting and showstopping.

Ingredients

Units Scale

For the Crepe Batter

1 cup all-purpose flour
1 cup whole milk
2 large eggs
2 tablespoons unsalted butter, melted (plus extra for greasing the pan)
1 tablespoon granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract

For the Cheesecake Filling

8 ounces cream cheese, softened
1/2 cup ricotta cheese
1/4 cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
Zest of 1 lemon (optional)

For Cooking

2 tablespoons unsalted butter, for frying

For Serving (Optional)

Powdered sugar, for dusting
Fresh berries or fruit preserves
Sour cream

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Instructions

Make the Crepe Batter: In a blender or mixing bowl, combine flour, milk, eggs, 2 tablespoons melted butter, sugar, salt, and vanilla extract. Blend or whisk until the mixture is completely smooth and lump-free. Let the batter rest for at least 20–30 minutes; this helps the flour fully hydrate and the crepes become more tender.
Prepare the Cheesecake Filling: In a medium bowl, beat cream cheese and ricotta together until very smooth. Add sugar, egg yolk, vanilla extract, and lemon zest (if using). Mix well until creamy and thick. Set aside.
Cook the Crepes: Heat an 8-inch nonstick skillet or crepe pan over medium heat and brush lightly with melted butter. Pour about 1/4 cup batter into the pan, swirling to coat the bottom evenly. Cook for 1–2 minutes until the edges lift and the bottom is golden. Flip and cook another 20–30 seconds. Transfer finished crepes to a plate, stacking them with wax paper between.
Assemble the Blintzes: Lay a crepe on a clean surface. Spoon 2 heaping tablespoons of cheesecake filling near the lower third. Fold the bottom over the filling, tuck in sides, and roll up snugly like a burrito. Repeat with remaining crepes and filling.
Pan-Fry the Blintzes: In a large skillet over medium-low heat, melt 2 tablespoons butter. Add blintzes seam-side down and cook for 2–3 minutes per side, turning carefully, until golden brown and slightly crisp.
Serve: Transfer hot blintzes to a plate. Dust with powdered sugar and serve with berries, fruit preserves, or sour cream as desired. Enjoy warm!

Notes

Letting the crepe batter rest helps create tender, flexible crepes.
You can make crepes a day ahead; just stack with parchment and refrigerate.
Filling can be made with farmer’s cheese or all ricotta for a lighter version.
Blintzes can be assembled ahead and cooked just before serving.
Serve warm for the ultimate creamy, comforting taste.

Nutrition

Serving Size: 1 blintz
Calories: 165
Sugar: 6g
Sodium: 135mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0.5g
Protein: 5g
Cholesterol: 46mg