Christmas Raspberry Cheese Blintz Bake
Ingredients
Cake
- ½ C orange juice
- 6 eggs
- 2 egg whites
- 1-½ C 12 ounces sour cream
- 1 C all-purpose flour
- ½ C sugar
- ¼ C butter softened
- 2 t baking powder
- 1 t grated orange peel
- 1 t vanilla extract
- Dash salt
Filling
- 2 egg yolks
- 1 t vanilla extract
- 2 C 16 ounces 4% cottage cheese
- 1 package 8 oz. cream cheese, softened
- ¼ C sugar
Topping
Topping
- 1 package 12 oz. frozen unsweetened raspberries, thawed
- 2 T cornstarch
- ¾ C orange juice
- Mandarin oranges
Instructions
Cake
- Preheat oven to 350°.
- Combine the first 11 ingredients in a food processor. Cover and process until smooth. Set aside 2 cups batter; pour remaining batter into a greased 13-in. x 9-in. baking dish.
Filling
- For filling, combine the egg yolks, vanilla, cottage cheese, cream cheese and sugar in a blender. Cover and process until smooth. Spoon filling over batter; cut through with a knife to swirl. Top with reserved batter. Bake, uncovered for 40-45 minutes or until center is just set (mixture will jiggle). Let stand for 10 minutes before cutting.
Topping
- For topping, press raspberries through a strainer; discard seeds and pulp. In a small saucepan, combine cornstarch and orange juice until smooth; stir in raspberry puree. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with blintz bake. Top with mandarin oranges.