PIE CRUST: purchase ready crust or
make your own
1 1/3 cups graham cracker crumbs
2 tablespoons granulated sugar
5 tablespoons butter, melted (5lb)
16 ounces cream cheese, softened to room temperature
1/2 teaspoon lemon zest
1 teaspoon pure vanilla extracts
1 cup (4 ounces) powdered sugar
1/2 cup sour cream
3/4 cup cold parve whipping cream
For the crust, in a medium bowl, combine the cracker crumbs
and sugar. Stir in the melted butter until well-combined.
Press the mixture into the bottom and 1-1/2 inches up the
sides of the aluminum pie tin or a 9-inch springform. Refrigerate
until the filling is ready.
In a large bowl with an electric mixer mix the cream cheese,
vanilla and powdered sugar until smooth and light, five minutes.
Add the sour cream and mix well add the whipping cream and
fold until thick, smooth and creamy, 3 minutes.
Spread the filling evenly into the prepared crust. Drizzle
with chocolate or cover with berries of your choice. Cover
with plastic wrap and refrigerate overnight (Optional: freez
one hour before serving. Serve plain, with fresh fruit or
a fruit sauce (see note).
FOR PARVE, SABTITUTE MILK FOR ALMOND MILK OR WATER
1 cup milk
1/4 cup cold water
1 cup all-purpose flour
1 tablespoon sugar
3 tablespoons unsalted butter, melted, plus more for sauteing
APPLE, POTATO ONION OR ANY BERRIES FILLING OPTIONAL. SERVE
WITH SOUR CREAM, BERRY SAUCE OR APPLE SAUCE
1 1/2 cups ricotta cheese
4 ounces cream cheese
2 ounces sour cream
3 tablespoons confectioners' sugar
1 lemon, zested
Combine the milk, water, eggs, flour, salt and sugar in a
blender. Blend on medium speed for 15 seconds, until the batter
is smooth and lump-free. Scrape down the sides of the blender
and pour in 3 tablespoons of melted butter. Blend it again
for a second just to incorporate. Refrigerate the batter for
1 hour to let it rest. If the crepes are made immediately,
they have a tendency to be rubbery; when you let the batter
rest, the crepes have a better texture and a softer bite.
Put an 8-inch crepe pan or nonstick skillet
over medium heat and brush with a little melted butter for
added assurance. Pour 1/4 cup of batter into the pan and swirl
it around so it covers the bottom evenly; pour back any excess.
Cook for 30 to 45 seconds, until the crepe batter sets. Lightly
bang the edge of the pan with a wooden spoon to loosen the
crepe; then flip it and cook another 30 seconds. The art of
flipping a crepe in the air takes practice, so make sure no
one is looking when you get the first one going. If this intimidates
you, use a heatproof rubber spatula to loosen and flip the
crepe. The crepes should be pliable, not crisp, and lightly
brown. Slide them onto a platter and continue making the crepes
until all the batter is used. Cover the stack of crepes with
a towel to keep them from drying out. This makes 10 crepes.
Assembly: Preheat the oven
to 400 degrees F. Forming the blintzes is kind of like making
burritos. Spoon 1/4 cup of the Cheese Filling along the lower
third of the crepe. Fold the bottom edge away from you to
just cover the filling; then fold the 2 sides in to the center.
Roll the crepe away from you a couple of times to make a package,
ending with the seam side down. Put an ovenproof skillet over
medium heat. Brush with melted butter. Pan-fry the blintzes
for 2 minutes per side until crisp and golden.
Transfer the pan to the oven and bake for
10 minutes so the egg in the filling cooks slightly and the
cheese sets. Using a spatula, transfer the blintzes to serving
plates. Spoon the Blueberry Sauce on top, dust with confectioners'
sugar, and serve right away.
Serve with chopped banana and remaining Blueberry
Sauce. Sprinkle with powdered sugar and serve.
In a food processor, combine the ricotta cheese, sour cream,
cream cheese, confectioners' sugar, lemon zest, and egg and
blend until smooth. Chill the filling to firm it up a bit
so it doesn't squirt out of the blintzes.