Not your usual brunch bake, this blintz casserole is fluffy, creamy and not-too-sweet. Made with cream cheese, ricotta and a touch of lemon, our Best Ever Blintz Bake will be a welcome addition to your next brunch menu.
BEAT together 1 lb (500 g) ricotta cheese, 2 pkg (250 g) each softened PHILADELPHIA Cream Cheese, 2 eggs, 1/4 cup sugar, 2 tsp grated lemon zest and 3 Tbsp fresh lemon juice until smooth; reserve.
COMBINE 1 cup flour, 1 Tbsp baking powder and 1/2 cup sugar in large bowl. Whisk in 1 cup melted butter, 3 eggs and 1/4 cup milk until smooth; spread 1/3 of batter into greased 13 x 9 in (33 x 23 cm) baking pan. Spoon cream cheese mixture evenly over batter. Gently spread remaining batter over top.
BAKE at 300°F for 1 1/2 hours or until set. Cut into squares and dust with icing sugar. Serve with COOL WHIP and fruit topping or jam.
Blintz can be made ahead and re-heated just before serving. Serve Blintz with toasted almonds, sour cream and preserves.
Made it for an office bday cake and served it with raspberries and whipped cream - very good!! Everyone enjoyed it and asked me for the recipe!
VERY GOOD. AFTER TASTING THE BATTER I DOUBLED THE SUGAR, I SERVED IT WITH A BLUEBERRY SAUCE AND MY HUSBAND REALLY ENJOYED IT.
very light and delish. My husband just loved it! And it is also very easy to make, no hassle no fuss hehe!
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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