Raspberry Cheese Blintz Bake

By ackmayhew

Ingredients

• FILLING:
• 1/2 cup orange juice
• 6 eggs
• 2 egg whites
• 1-1/2 cups (12 ounces) sour cream
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup butter, softened
• 2 teaspoons baking powder
• 1 teaspoon grated orange peel
• 1 teaspoon vanilla extract
• Dash salt
• 2 egg yolks
• 1 teaspoon vanilla extract
• 2 cups (16 ounces) 4% cottage cheese
• 1 package (8 ounces) Philadelphia® Cream Cheese, softened
• 1/4 cup sugar
• TOPPING:
• 1 package (12 ounces) frozen unsweetened raspberries, thawed
• 2 tablespoons cornstarch
• 3/4 cup orange juice
• Mandarin oranges, optional

Details

Servings 12

Preparation

Step 1

Combine the first 11 ingredients in a blender. Cover and process until smooth. Set aside 2 cups batter; pour remaining batter into a greased 13-in. x 9-in. baking dish.
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, at 350° for 40-45 minutes or until center is just set (mixture will jiggle). Let stand for 10 minutes before cutting.
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 if desired.