Quick-&-Easy Cheese Blintz Casserole

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Quick-&-Easy Cheese Blintz Casserole
Gloria Kaufer Greene, The New Jewish Holiday Cookbook

This is quite different from the popular cheese blintz casseroles made with frozen commercial blintzes. For this version, a layer of cheese filling is baked between two light layers of a special blintz-type batter. The casserole is then cut into squares for serving, making it a perfect choice for a dairy buffet and great for Shavuot.

Since the first edition of this book was published, this layered blintz casserole has proven to be one of its most popular recipes. The dish is served at the famous Moosewood Restaurant in Ithaca, New York, where it has become a favorite brunch offering under the name "Easy Cheese Blintz Puff."

Ingredients:

Batter:

4 large eggs (no substitutes)
1 1/4 cups milk
2 tablespoons sour cream
1/4 cup butter, melted (for best flavor, no substitutes)
3/4 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 to 2 tablespoons sugar
1 1/4 teaspoons baking powder

Filling: (see notes)

2 (7 1/2- to 8-ounce) packages curd-style farmer cheese
1 (15- to 16-ounce) container ricotta cheese, any type
2 large eggs or 1/2 cup egg substitute
2 to 3 tablespoons sugar
2 tablespoons lemon juice

Accompaniment:

sour cream
plain or vanilla yogurt
applesauce
sliced fresh strawberries or other fruit

Preparation:

Preheat the oven to 350 degrees. Butter a 9 by 13-inch baking dish or coat it with nonstick cooking spray.

In a blender or a food processor (fitted with a steel blade), combine all batter ingredients. Process until very smooth, scraping down the sides of the container once or twice. Measure out 1 1/2 cups of the batter, and pour it into the bottom of the prepared baking dish. Bake at 350 degrees for about 10 minutes, or until it is set.

Meanwhile, combine all the filling ingredients in a large bowl, and mix them well. When the bottom layer has set, remove it from the oven and spread the filling over it, smoothing the top. Give the remaining batter a brief stir to resuspend the ingredients; then very slowly pour it over the cheese filling so the filling is completely covered. Carefully return the casserole to the 350-degree oven, and bake an additional 35 to 40 minutes, or until the top is puffed and set.

Let the casserole rest for about 10 minutes before cutting it into squares. Serve with your choice of accompaniments. Makes about 8 servings as a main course, more as a side dish or buffet dish.

Notes:
The types of cheese in the filling were determined after much experimentation with various mixtures. It is the best combination to produce the desired results of separate layers.

The top of this casserole is rather plain. If desired, it may be sprinkled lightly with cinnamon or cinnamon-sugar before the casserole is returned to the oven for the final baking.