Baked Sweet Cheese Blintzes Casserole
An easy baked blintzes batter filled with a rich, sweet cheese custard. Served warm with a dollop of sour cream, or fruit compote, it is the perfect brunch, holidays, or a cozy breakfast bake.
Servings 16 slices
Ingredients
Blintzes Batter
- 1 1/4 Cups (150g) All-purpose flour
- 1 teaspoon Baking powder
- 2 Tablespoons (25g) Sugar
- 4 Large Eggs at room temperature
- 1 1/4 Cups (300ml) Milk at room temperature
- 1/4 Cup (55g) Unsalted butter, melted
- 1 teaspoon Vanilla extract
Filling
- 3 Cups (675g) Ricotta cheese at room temperature
- 1 Cup (225g) Cream cheese at room temperature
- 1/3 Cup (70g) Sugar
- 2 Large Eggs at room temperature
- 2 Large Egg yolks at room temperature
Instructions
- Preheat your oven to 350°F and grease the bottom or the sides of a 9x13-inch, or 10-inch dish.
- Make the batter: measure the flour (150g), baking powder (1 teaspoon) and sugar (25g) into a bowl of a food processor and process it to blend.
- Add the eggs (4), milk (300ml), melted (55g), and vanilla extract and process until smooth.
- Measure 1 1/2 cups (300ml) of the batter and pour it into the greased dish. Bake for 10-15 minutes, or until it is set.
- Make the filling: measure the ricotta cheese (675g), cream cheese (225g), sugar (70g), eggs (2) and egg yolks (2).
- Pour the filling over the baked batter and use an off set spatula to spread it into an even layer.
- Pour the rest of the blintzes batter over the filling, and bake it for 30-40 minutes until the sides of the batter is set and the center is puffed and jiggles.
- Remove from the oven and allow it to set for about 30-60 minutes before serving.
- Serve warm, then refrigerate leftovers for up to five days.
Pour the batter as close to the surface of the filling as possible, so it will cover the filling without mixing with it.