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Strawberry Cheesecake Blintzes


  • 8 ounces mascarpone or cream cheese, softened
  • 1/3 cup dairy sour cream
  • 2 tablespoons orange liqueur or orange juice
  • 2 tablespoons granulated sugar
  • 1 cup glaze for strawberries, divided
  • 10 ready-to-use crepes, at room temperature
  • 2 1/2 to 3 cups sliced fresh strawberries or mixed fresh berries
  • Sour cream


  1. Heat oven to 375 degrees F.
  2. In food processor or blender, place the softened mascarpone or cream cheese with sour cream, liqueur, sugar and 1/2 cup of the glaze for strawberries. Cover and blend until smooth. For each blintz, spoon 2 heaping tablespoons of the cheese mixture onto center of one crepe, spreading into a small circle.
  3. Fold crepe in half over filling, then fold left and right edges to center. Fold over once more to make a packet. Place blintzes folded side down on a buttered baking sheet. Bake for 8 to 10 minutes, or until blintzes are heated through and edges are light golden brown.
  4. To serve, warm remaining 1/2 cup glaze on HIGH power of microwave for about 45 seconds or until heated through.
  5. Place two blintzes on each serving plate; spoon strawberries over. Drizzle with glaze, add a dollop of sour cream, and serve immediately.

Yield: 5 servings

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