Back to Basics" (which is one of my favorites).
Back to Basics", and I still have a few more I am anxious to try. I discovered this recipe the same day that I decided to make her Tomato and Goat Cheese tart.
The first time I made this, I prepared the fresh blueberry sauce the day before.
This is my updated version, in an 8x8 baking pan. Half the batter is baked for ten minutes. Then, the cheese filling is poured on top. The remaining batter is gently spooned on top...
This made 9 slices, which was equally split among the three of us.
This smells like a bakery, with scents of vanilla and goodness.
Here's one of my older photos, which shows how I made this in a 9x13 pan, to feed a larger crowd.
You could use top this with strawberry preserves and sour cream, which is my most preferred way to enjoy more traditional cheese blintzes.
TASTING NOTES: Overall, I think Ina came up with a brilliant way of making cheese blintzes without all the work of making crepes, which I have made and posted here.I would describe this version of blintzes as resembling an Italian Ricotta Style Cheesecake. I think this recipe is perfect to bring to a potluck buffet. It makes a beautiful presentation and it's not over-the-top sweet.
I think that one could easily substitute cream cheese for the mascarpone. I won't judge. For fun, I'm including a recipe card on how to make a mascarpone substitute.
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