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Amazing Blintz Souffle (dairy)

Eileen Goltz | Not Listed

This recipe is serving cheesecake for a meal. Because you can prepare it the day before and you can double or triple the recipe, it is great for a crowd

Ingredients

1/4 pound butter, softened
6 eggs
1 cup sour cream
1/2 cup orange juice
1 cup flour
2 teaspoons baking powder
3 Tablespoons sugar
8 ounces cream cheese, cut up
1 pound cottage cheese
2 egg yolks
1 teaspoon vanilla


Instructions

Preheat oven to 350 degrees. Butter a 13 x 9-inch baking pan. In a large bowl combine the butter, eggs, sour cream, orange juice, flour, baking powder, and 2 tablespoons of sugar. Pour half of the mixture into the bottom of the prepared pan. Set the remaining mixture aside. In a food processor combine the remaining sugar with the cream cheese, cottage cheese, egg yolks, and vanilla. Process until smooth. Drop the cream cheese mixture, by spoonfuls, over batter in the bottom of the pan. With a knife, spread the cream cheese layer, as smoothly as possible, over bottom layer. Gently pour the remaining batter mixture over top of the cream cheese layer. (Unbaked souffle may be covered and refrigerated overnight until ready to bake.) If you have time, bring the souffle to room temperature. Bake uncovered for 50 to 60 minutes or until souffle is still soft but golden. Serve immediately with a topping of fresh fruit or fresh fruit sauce and a sprinkling of nuts. Serves 6 to 8.

This recipe is serving cheesecake for a meal. Because you can prepare it the day before and you can double or triple the recipe, it is great for a crowd