OK so these aren’t really blintz cheesecakes. But I occasionally get cravings for blintzes and this is as close as I can get to them without suffering from a FODMAP backlash 🙂
Real blintzes are delicate crepes filled with the most wonderful mixture of cottage cheese, sugar, lots of lemon zest and juice, and sultanas that have been macerated in brandy (if you’re going all out, that is). Sometimes the sultanas are replaced with a topping of blueberries or a blueberry sauce. Served warm. Heaven. Bliss. I can’t have sultanas. Dammit. But I can have blueberries. I was also too lazy to make crepes because I got asked to make cheesecake this weekend. Best of both worlds? Good enough, I say! Plus, cheesecake.
So this is my healthy cheesecake homage to the amazingness of the blintz. With blueberries.
I’ve added a little ginger to the crust. You don’t have to, it’s optional. I just like that extra zing that ginger gives as a contrast to the puckery sour of the lemons in the filling.
If you’d like to go all out with a proper cheesecake (aka one that has real sugar), go right ahead and substitute sugar for the sweeteners in the crust and filling.
The macros are pretty good for a healthy dessert, with saturated fats kept low, despite the use of butter in the crust. It’s also a low carb and low sugar dessert, and kicks goals with each mini cheesecake providing around 13 grams of quality protein – and no protein powders required 🙂
These cheesecakes are best served warm or at room temperature, rather than chilled. I find this is true of most baked cheesecakes made with either cottage cheese or quark. If you refrigerate them, simply zap them in a microwave for 5 to 10 seconds and then top as desired to serve. The texture is beautifully creamy and the lemon hits you with its freshness.
I have topped these simply with some blueberries and lemon zest mixed together and warmed through in a microwave (or gently on the stove). A satisfying and healthy, blintz-like dessert.
Also, aren’t they just downright pretty?
This recipe is also gluten-free and suitable for anyone with fructose or fructan malabsorption (low FODMAP, excluding lactose).
This recipe is available in the Protein Baking Evolved cookbook. Get your copy here!