Breakfast/brunch

Blintz Brunch Bake

photo by:

kraft

Funny I've had this recipe for YEARS and never made it until today and it was so good! Not as pretty as the picture, but topped with powdered sugar and macerated strawberri...read more

posted by

YVETTECOOKSLOVE

on 7/17/2011

time

prep:

15 min

total:

1 hr

servings

total:

16 servings

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What You Need

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

container (15 oz.) POLLY-O Original Ricotta Cheese

eggs, divided

3/4

cup sugar, divided

tsp. grated lemon zest

Tbsp. fresh lemon juice

cup flour

cup (2 sticks) butter or margarine, melted

1/4

cup milk

Tbsp. CALUMET Baking Powder

Make It

PREHEAT oven to 325°F. Beat cream cheese, ricotta cheese, 2 of the eggs, 1/4 cup of the sugar, lemon zest and lemon juice in large bowl with electric mixer on medium speed until well blended; set aside.

PLACE flour, butter, remaining 3 eggs, remaining 1/2 cup sugar, milk and baking powder in separate large bowl; beat with wire whisk until well blended. Spread 1/3 of the dough onto bottom of greased 13x9-inch baking dish; cover with cream cheese mixture. Gently spoon remaining dough over top.

BAKE 45 minutes or until center is set. Cut into 16 pieces to serve. Sprinkle with powdered sugar, if desired.

Kraft Kitchens Tips

Serving Suggestion

For a delightful brunch idea, serve this Blintz Brunch Bake with a seasonal fresh fruit salad.

Cooking Know-How

To bake in metal 13x9-inch baking pan, increase oven temperature to 350°F.

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YvetteCooksLove

posted:7/17/2011

Funny I've had this recipe for YEARS and never made it until today and it was so good! Not as pretty as the picture, but topped with powdered sugar and macerated strawberries it was very good! Very light and rich at the same time. I tasted as I went so I adjusted the recipe with a couple more tbsp of sugar and vanilla in the dough and little extra sugar in the cheese mixture. Next time I'll make 1.5 the recipe for the cake part so I can have an even coverage of the cake on top. Excellent!

4lovelygirl

posted:1/23/2011

I did it!!! It was wonderful! Good for breakfast!

a cook

posted:12/29/2010

WOW, like a dessert but served with fresh fruit and bacon this is a wonderful brunch!

terrin6

posted:11/27/2010

Don't expect a sweet cheesecake with this wonderful cake....it's a brunch recipe and excellent for that. My family loved it. Thanks!!!1

a cook

posted:7/10/2010

I made this the other day and it was good. I used orange juice instead of the lemon juice, as suggested by other reviewers. I thought it tasted better the next day, seemed a bit loose the first day. Overall I would make this again.

marijka94

posted:7/7/2010

Excellent, made this many times and always a big hit.

pett426

posted:12/11/2009

My childhood memories of blintz were a basic bland cheese filling in a crepe like roll with fruit sauces served warm over the blintz. Some folkes ate them with sour cream as well. This recipe works, just place a serving of warm fruit compote over it.

JamieSchmidt

posted:5/26/2009

Needs more Lemon and/or more surar. Very Very bland.

cassandra1974

posted:5/3/2009

I added nutmeg and cinnamon to the cake bater and vanilla to the cream cheese mixture so it wouldnt be so bland. Next time I would add more lemon juice also. It was lightly sweet and would be great at a brunch.

cbergms

posted:4/14/2009

I made this recipe for a breakfast party at work. Everybody loved it and wanted the recipe. I went back for seconds and it was gone.