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CHEESE BLINTZES WITH CHERRY SAUCE

🥞🥞Pancake day is soon upon us and I felt duty-bound to include a pancake recipe on the blog. Blintzes are basically Jewish  crepes  filled with cheese and served dusted with icing sugar (although fillings may vary from sweet to savoury). They are delicious and quite filling – a great brunch or dessert option. Note that you only cook them on one side and you fill them cooked side  in. pancakes comes from pretty everywhere  The Blintz in particular is thought to have originated in Central Europe, around Poland, Hungary and Slovakia. This recipe shows you how to make delicious Blintzes.      Prep Time: 15 Min Cook Time: 25 Min Ready in: 40 Min INGREDIENTS : For the Batter  240g Plain White Flour. 240ml Sparkling Water 2 Large Free Range Egg (Beaten) 50g Unsalted Butter (Melted) Pinch Salt 50ml Boiling Water 50g Unsalted Butter (Cubed) 20g Icing Sugar ½ tsp Ground Cinnamon For the Filling 🥞 250g Ricotta 250g  Cream Cheese (you can use Cottage Cheese
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Raspberry Hides Strawberry cheesecake❣❣

This raspberry no-bake cheesecake is super easy to make and you can use either fresh or frozen raspberries. It's delightfully light and creamy!


For the Base:
  • 150gms(5oz) finely crushed digestive biscuit 
  • 50gms finely crushed Oreo biscuits.
  • 75g (3oz) melted butter.

For the Filling:
  • 300g (10oz) cream cheese
  • 125g (4 ½oz) caster sugar
  • Finely grated zest of ½ lemon
  • 150ml ( ¼pt) double cream
  • 300g (10oz)strawberries
  • 300g ( 10oz) raspberries

For the Raspberry sauce:
  • 250g (9oz) fresh or frozen raspberries.
  • 50g (2oz) caster sugar.
  • 2 tsp lemon juice.
Extra raspberries , strawberries for decoration

                       How to make Raspberry Cheesecake

💁For the base, place the biscuits and butter in a bowl, stir well then press into the base of the tin. Chill whilst you make the filling.


💁after chilled the biscuit base ,Pour the cream cheese filling over the biscuit base, level the top and chill for a minimum of 1 hour.

 💁after 1 hour ,place the crushed Oreo biscuits and butter stir well then press into the  top of the cream cheese layer then Chill whilst you make the filling.

💁Place the raspberries and lemon juice in a bowl and lightly crush them with the back of a fork.stir the raspberries into the cream cheese mixture.

💁then take out from the freezer , again Pour the filling over the oreo biscuit base, level the top and chill for a minimum of 1 hour.

💁For the sauce, place the raspberries, caster sugar  in a saucepan and heat gently until the sugar has dissolved and the fruit has burst with juice. 

💁Press the mixture through a fine sieve to remove the seeds.(if u don't like the seeds) Set aside until cold, chill for a minimum of 6 hours or overnight.

💁To serve the cheesecake, run a round bladed knife around the outside of the cheesecake and remove from the tin. Slice and serve with extra raspberries and the raspberry sauce. The cheesecake will keep for 3 days, covered in the fridge.





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