Menu

Cheese Blintz Casserole

Cheese-Blintz-Casserole-Blueberry-Sauce-Relish
Mark Boughton
http://pgoarelish2.files.wordpress.com/2011/01/cheese-blintz-casserole-blueberry-sauce-relish.jpg?w=150
  • Yield: 8 servings
  • Prep: 20 mins
  • Cook: 45 mins

Both the batter and the filling for this light, crustless cheesecake can be made in a day or two in advance.

Ingredients

Blintz layer
4 eggs
1cup 2% reduced-fat milk
1/3cup low-fat buttermilk
3/4teaspoon vanilla extract
1 1/3cups flour, all-purpose
1/4teaspoon salt
1/4cup butter, melted
Filling:
3ounces cream cheese, softened
2 eggs
1/4cup honey
Finely grated rind of 1 lemon
1teaspoon cinnamon
1/4teaspoon freshly grated nutmeg
1teaspoon vanilla extract
8ounces soft skim-milk farmer cheese
1 (16-ounce) carton low-fat cottage cheese
1 (16-ounce) part-skim ricotta cheese

Instructions

  1. Preheat the oven to 350F.
  2. To prepare the batter for blintz layer, combine eggs, milk, buttermilk, vanilla, flour and salt in a food processor; process until smooth.
  3. Pour butter into a 13-by-9-inch baking dish; swirl to coat. Tip baking dish to pour butter into batter. Process batter until very smooth, scraping down sides of bowl occasionally.
  4. Pour 1 1/2 cups batter into baking dish, and bake 10 minutes or until set. Reserve remaining batter in a small bowl.
  5. To prepare the filling, combine cream cheese, eggs, honey, lemon rind, cinnamon, nutmeg, vanilla and about half the farmer cheese in the food processor. Pulse until smooth, scraping sides of bowl once or twice; transfer to a large bowl. Stir in remaining farmer cheese, cottage cheese and ricotta. Mixture will not be completely smooth.
  6. Spread filling over baked blintz layer. Whisk reserved batter a couple of times, and slowly pour over filling.
  7. Bake 35 to 40 minutes or until the top is puffed, set and starting to color. Let stand at room temperature 10 to 15 minutes. Cut in squares and serve warm with Warm Blueberry Sauce.

Recipe by Crescent Dragonwagon.

Nutritional Info *per serving

  • Glycemic Load 4.75
  • Calories 440
  • Fat 22g
  • Saturated Fat 12g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 6g
  • Cholesterol 200mg
  • Sodium 530mg
  • Potassium 310mg
  • Carbohydrate 34g
  • Fiber 1g
  • Sugars 14g
  • Protein 26g
  • Trans Fat 0
  • Vitamin A 20%
  • Vitamin C 2%
  • Calcium 40%
  • Iron 10%
Follow

Get every new post delivered to your Inbox.

Join 307 other followers