Cheese Blintz Casserole
( From the Statesboro Inn in Statesboro, Georgia )
For the Batter
For The Filling
- 1 cup all-purpose flour
- 2 tsps baking powder
- ˝ cup (1 stick) butter, softened
- ˝ cup sugar
- 6 large eggs
- ˝ cup orange juice
- 1 ˝ cups sour cream
- 8 oz cream cheese, cut into 1 inch cubes
- 2 cups small curd cottage cheese
- 2 tbls sugar
- 2 eggs
- 1 tsp. vanilla extract
For the batter, oil or spray a 9x12-inch glass baking pan. Sift the flour with the baking powder and set aside. In the bowl of an electric mixer, combine the butter, sugar, eggs, and orange juice. Add the flour mixture alternately with the sour cram, mixing well after each addition. Pour half of this over the bottom of the pan and set the other half aside while you make the filling.
For the filling, combine the cream cheese with the cottage cheese in the bowl of a mixer. Mix to blend. Add the sugar, eggs and extract. Mix until well blended.
Using a ladle, pour the filling evening over the blintz batter. Use a spatula to spread the filling out to the corners. Top the filing with the remaining blintz batter. Cover the casserole with foil and refrigerate overnight.
The Next Day
Bring the covered casserole to room temperature. Preheat the oven to 350°. Baked, covered until the casserole is puffy but firm, 50 to 60 minutes, removing the foil for the last 10 minutes of baking. Serve with fresh fruit topping of your choice.