Shavuot Cheesecake & Blintzes Online Recipe Festival!

Blintzes and Cheesecake on Shavuot, Oh My!

By Shari Imbo

We are thrilled to announce our 2024 lineup for our delectible and delightful Blintz & Cheesecake Online Recipe Festival! We scoured our cookbooks and found the following delicious recipes for all to enjoy!

Black Forest Cheesecake Cups

Recipe by Tom Franz, JamieGeller.com

10 ounces fresh or frozen pitted cherries
5 ounces good-quality cherry confiture (cherry preserves are perfect here)
½ cup sugar + 3 tablespoons
2 tablespoons fresh lemon juice (½ lemon)
1 cup fresh ricotta cheese
1 cup heavy whipping cream
Zest of 1 lemon
Several cups of good-quality chocolate cake or brownies cut into large chunks or cubes
Garnish: chocolate shavings

1. Bring cherries and preserves to a boil over a low heat. Add a few tablespoons of water if the mixture is too thick.
2. Cook 5 minutes. Cool to room temperature.
3. In a bowl, whisk half cup sugar, lemon juice, and ricotta well.
4. In the bowl of an electric mixer, whisk whipping cream, remaining 3 tablespoons of sugar, and zest to stiff peaks.
5. Gently fold ricotta mixture into whipped cream.
6. To plate your dessert: Place several cake or brownie chunks at the bottom of fancy dessert or wine glasses.
7. Place 2 to 3 tablespoons of the ricotta cream and layer with more cake.
8. Top generously with cherry mixture. Garnish with chocolate shavings.

Bon Appetit!

Mushroom Cheese Blintzes

Recipe from Chabad.org

4 eggs
1/2 cup milk
1/2 cup water
1 cup flour
1/4 cup sugar
1 package vanilla sugar
Pinch of salt
1 Tbsp. oil
3 Tbsps. margarine
1 large onion, diced
2 cloves garlic, minced
2 pounds mushrooms, sliced
1/4 cup diced green pepper (optional)
3 Tbsps. flour
1 cup milk
1/2 tsp. salt
USE: 7-10 inch skillet
YIELDS: 12 blintzes
  1. Prepare batter and filling of your choice. Using a paper towel or basting brush, apply a thin coating of oil to a 7 inch skillet. Place skillet over medium heat until skillet is hot but not smoking.
  2. Ladle approximately 1/3 cup of batter into the skillet. Tilt pan to swirl the batter so it covers the bottom of the skillet.\
  3. Fry on one side until small air bubbles form, and top is set. Bottom should be golden brown. When done, carefully loosen edges of crepe and slip out of skillet onto a plate.
  4. Repeat the above procedure until all the batter is used. Grease the skillet as needed..
  5. Turn each crepe so that golden brown side is up. Place 3 tablespoons of filling on one edge in a 2 1/2 inch long by 1-inch wide mound..
  6. Roll once to cover filling. Fold the sides into the center and continue rolling until completely closed..
  7. Heat 2 tablespoons of oil in the skillet and place each crepe seam side down in the skillet and fry 2 minutes on each side, turning once.
Melt margarine in a 10 inch skillet and saute onion, garlic, mushrooms, and green pepper, if used, for 10 to 15 minutes. Add flour and stir. Slowly add milk while stirring; add salt, pepper, and basil. Cook, stirring, over low heat until mixture thickens. Stir in cheese. Once thick, set aside.
Fill and fry.
1/8 tsp. pepper
1/2 tsp. basil
1 pound mozzarella or Monterey lack cheese, grate
Bon Appetit!

The Rebbetzin’s Cheesecake

Recipe from Between Carpools.com

Desired Crust (about 2 cups crumbs + 1 stick melted butter)
2½ 8 oz bars cream cheese
1 (16 ounce) container sour cream
3 eggs
1 cup sugar
1 tsp vanilla
(we used melted white chocolate and pomegranate seeds)
  1. Preheat oven to 350℉. Grease and line a springform pan with parchment paper. Line a 9-inch springform pan with parchment paper and grease the sides. Press crust into springform pan.
  2. In the bowl of an electric mixer, combine cream cheese, sour cream, eggs, sugar, and vanilla. Pour over crust. Bake for 45 minutes, until golden on top.
  3. Turn off oven heat and leave cheesecake in the oven for an additional 1 hour. Do not open the oven door. Let cool to room temperature before refrigerating. Keep refrigerated until ready to serve. Top as desired.
Bon Appetit!

Goat Cheese & Zucchini Blintzes with Cilantro Cream Sauce

Recipe from What Jew Wanna Eat

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • ⅛ teaspoon salt
  • 3 eggs
  • 1 cup milk
  • 1 tablespoon olive oil
  • 2 Tablespoons extra virgin olive oil
  • ¼ cup white onion diced
  • 1 garlic clove minced
  • 1 ½ pounds zucchini shredded with a vegetable peeler or food processor (about 4 cups), with liquid squeezed out with a paper towel
  • ½ teaspoon salt
  • 1 cup shredded Parmesan cheese Pecorino and Grana Pandano work well too
  • ¼ cup cilantro minced
  • 1 lime juiced
For cilantro cream sauce
  • 1 cup Greek yogurt or sour cream
  • ¼ teaspoon chipotle pepper
  • 1/3 cup cilantro leaves
  • 1 lime juiced
  • ½ teaspoon salt or to taste
  • 1 stick butter
  • 1 16- ounce package goat cheese
  • ½ cup walnuts chopped
  • Cilantro minced, for garnish

To make batter, combine the flour, sugar and salt. Then add the eggs, milk and olive oil and whisk until no lumps remain.

Let your batter rest in the refrigerator at least 1 hour to let the gluten relax. While the batter is resting, make the filling. Heat extra virgin olive oil in a large sauté pan over medium and then add onions and a pinch of salt. Sauté just until soft, about 3-5 minutes.
  • Then add in garlic and sauté for one more minute.
  • Add in zucchini and continue to sauté for about 5 minutes until zucchini is cooked but still has a bite. Stir in Parmesan cheese, cilantro and lime juice until cheese melts. Set aside.
  • To make cilantro cream sauce, combine all ingredients in a food processor until smooth. Add a little olive oil to sauce if you want a thinner consistency. Set aside.
  • To make blintzes, butter a 9-inch nonstick pan with a thin coat of butter over medium high heat.
  • Then pour ¼ cup of batter into the pan to coat the bottom. Swirl the pan to coat evenly.
  • After about a minute you will see the ends begin to curl up- your blintz is done! Do not flip. Slide blintzes onto parchment paper to allow them to cool. Don’t layer blintzes together or they will stick!
  • Spread a spoonful of goat cheese towards the bottom of each blintz, and then layer with a heaping Tablespoon of the zucchini filling and sprinkle with walnuts.
  • Fold the bottom of the blintz up to cover the filling and then fold the sides in. Then roll like a little Jewish burrito!
  • Add 1-tablespoon butter back to the medium nonstick pan over medium high heat and cook on each side until golden brown- or about 1-2 minutes per side.
  • Drizzle cilantro cream sauce over blintzes, and sprinkle with more walnuts and cilantro for garnish.


You will also need 1 hour for batter to rest.

Bon Appetit!


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