This warm decadent dish cheese blintz will be your new favorite comfort food!
This casserole is a sweet and savory dish that will warm you up with every bite! It is a good recipe for a buffet too.
Recipe: Cheese Blintz Casserole
From the kitchen of: C.W. Worth House Bed and Breakfast Serves: 12-15
Prep time: 30 min. Cook time: 1 hr.
- 1 8 oz. package cream cheese, room temperature
- 2 C ricotta cheese
- 2 egg yolks (save whites for below)
- 2 T sugar
- 1/8 t salt
- 1 t lemon juice
- 1 T vanilla
- 2 stick butter, softened
- 2/3 C sugar
- 7 eggs plus 2 whites from above
- 2 C flour
- 4 t baking powder
- 3 C plain yogurt or sour cream
- 1 C orange juice
- 1 t cinnamon
- 1/4 t salt
For Filling: In small bowl beat cream cheese until smooth. Add ricotta cheese, egg yolks, sugar and vanilla. Mix thoroughly and set aside.
For Batter: In medium bowl cream butter and sugar. Add eggs and egg whites and with a hand mixer, beat well. (Scrape butter off mixer beaters.) In another bowl sift flour and baking powder. Add to egg mixture alternately with yogurt and orange juice. Stir only until moistened.
In greased 10 x 15 Pyrex dish, pour in half of the batter. Gently spread cream cheese filling over batter. (It will be thick and basically you can dollop it around the layer of batter or thin it a little to make it easier.) Cover the filling with the remaining batter.
Bake in preheated 325 degree oven for 50-60 minutes or until done and slightly golden on top. Let cool up to 30 minutes.
Slice into 12-15 portions.
Warm Blueberry Sauce
- ¼ C sugar
- 2 T flour
- Pinch of salt
- 1 C water
- 1 t fresh lemon juice
- 2 C blueberries (fresh or frozen)
- 2 T butter
- ¼ t cinnamon
In small saucepan, combine sugar, flour, water, salt and lemon juice. Cook until mixture thickens slightly. Add the blueberries and cook over medium heat until berries break down a little 5-10 minutes. When ready to serve, remove from heat and stir in butter and cinnamon. Spoon sauce over each casserole portion.