Go Back

Christmas Raspberry Cheese Blintz Bake

Print Recipe
Servings 12

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.