Not your usual brunch bake, this blintz casserole is fluffy, creamy and not-too-sweet. Made with cream cheese, ricotta and a touch of lemon, our Best Ever Blintz Bake will be a welcome addition to your next brunch menu.
How do I make it ?
BEAT together 1 lb (500 g) ricotta cheese, 2 pkg (250 g) each softened PHILADELPHIA Cream Cheese, 2 eggs, 1/4 cup sugar, 2 tsp grated lemon zest and 3 Tbsp fresh lemon juice until smooth; reserve.
COMBINE 1 cup flour, 1 Tbsp baking powder and 1/2 cup sugar in large bowl. Whisk in 1 cup melted butter, 3 eggs and 1/4 cup milk until smooth; spread 1/3 of batter into greased 13 x 9 in (33 x 23 cm) baking pan. Spoon cream cheese mixture evenly over batter. Gently spread remaining batter over top.
BAKE at 300°F for 1 1/2 hours or until set. Cut into squares and dust with icing sugar. Serve with COOL WHIP and fruit topping or jam.
Kraft Kitchen Tips!
Blintz can be made ahead and re-heated just before serving. Serve Blintz with toasted almonds, sour cream and preserves.