Tuesday, January 17, 2012

Blintz Souffle with Berry Sauce

from Bite Me (cookbook)


  • Sweet Cheese Filling
  • 2(8oz/250g) packages cream cheese, softened
  • 3 cups ricotta cheese
  • 2 large eggs
  • ½ cup sugar
  • 2 tbsp orange juice
  • 1 tsp vanilla extract
  • 1/2tsp orange zest
  • Blintz Batter
  • 1/ cup butter, softened
  • ½ cup sugar
  • 6 large eggs
  • 1 tbsp vanilla extract
  • 1 cup flour
  • 2 tsp baking powder
  • 1 ½ cup sour cream
  • ½ cup orange juice
  • Strawberry Sauce
  • 2 pints fresh strawberries
  • ½ cup sugar
  • ¼ cup water
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch


  1. Preheat oven to 350*F. Coat a 13×9-inch baking dish with non-sticky cooking spray.
  2. For the cheese filling, in an electric mixer, beat the cream cheese until smooth. Add the ricotta, eggs, sugar, orange juice, vanilla and orange zest. Beat thoroughly on medium speed until the mixture has a smooth, creamy consistency, Place in a medium bowl and set aside.
  3. For the batter, in an electric mixer, cream butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla and continue to mix. On low speed add the flour, baking powder, sour cream and orange juice, mixing just until combined.
  4. To assemble, pour half the batter in the prepared baking dish. Add the filling by placing spoonfuls on top of the batter, gently spreading. Place the remaining half on the batter over the cheese filling.
  5. Bake 65 minutes or until puffy and golden. Serve with sour cream and strawberry sauce.
  6. For the strawberry sauce, wash strawberries and remove stems and cores. Thinly slice the berries and place 2 cups in a medium bowl. Set the remaining strawberries aside.
  7. Mash the 2 cups of strawberries and pour into a medium saucepan. Add sugar, water, lemon juice and cornstarch. Bring to a boil over medium heat. Once the mixture has come to a boil, stir constantly for 1 minute until thickened. Remove from heat and stir in remaining berries. Yield: 3 cups.
Number of servings (yield): 8

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