Related Posts Plugin for WordPress, Blogger...

Hungry Eyes (edible photo index)


Get your blackjack by email

Preview | Powered by FeedBlitz

Follow the Bakehouse...

Follow Me on Pinterest

Lick the Spoon
« meredith honkey's meat marinade | Main | white chocolate coconut buttercream »

ricotta blintz casserole with strawberries

This is the brunch cake for a Saturday morning. Especially a Saturday with a sister, around 11-ish a.m. in your mom's kitchen.

It's not so much a casserole as a fantastic set of layers -- a ribbon of feather-light cheesecake runs between a couple of buttery coffee cake layers, which has a super-thin sugar-cinnamon crust.

Each piece is served warm from the oven, topped with a few saucy strawberries.

While trying to talk to my sister and bake, I forgot to add the sugar to the cake batter.

I tossed together a little sugar, brown sugar and cinnamon, and sprinkled it over the cake.

The mistake led to a sugar-crisp topping that contrasts nicely with the soft coffee cake-cheesecake layers.

I've been trying to find a good ricotta recipe.

I really wanted to like ricotta, but the recipes I tried (like a baked berry ricotta French toast thing) were too tangy.

However, this blintz has done me in.

I really, really like ricotta now.

The cake serves about six to eight. Maybe.

Ricotta Blintz Casserole with Strawberries

adapted from Blue Eggs and Yellow Tomatoes: A Backyard Garden-to-Table Cookbook by Jeanne Kelley

For filling:

  • 4 oz. cream cheese, at room temperature
  • 6 tablespoons sugar
  • zest of 1/2 an orange
  • 1 egg
  • 15 oz. ricotta cheese, part-skim or whole milk (I used part-skim)

For cake batter:

  • 2/3 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt (heaping)
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 2 eggs
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

For sugar-crisp topping:

  • 1/4 cup granulated sugar
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon cinnamon

For strawberries:

  • 1 1/2 pounds strawberries, hulled and sliced
  • 2 tablespoons sugar
  • zest of 1/3 an orange

Preheat oven to 325 degrees. Butter or spray a 2-quart casserole/baking dish with vegetable spray.

Filling -- Beat cream cheese until smooth. Beat in sugar, egg and orange zest. Stir in ricotta. Refrigerate while preparing the rest of the recipe. (Mixture can be covered and refrigerated at this point for up to one day.)

Sugar-crisp topping -- In small bowl, stir together both sugars and cinnamon. Set aside.

Cake batter -- In separate bowl, whisk together flour, baking powder and salt. Whisk in melted butter, then eggs, milk and vanilla until combined.

Carefully spread 1/3 of the cake batter across the bottom of the pan (it will be a very thin layer), covering bottom completely. Pour filling over the batter. Carefully drop small spoonfuls of the remaining batter evenly over the batter. Spread batter over the filling with spoon or fingers (my batter did not cover all of the filling). Sprinkle the sugar-crisp mixture evenly over the entire surface of the casserole.

Bake for 45 to 50 minutes, until top is golden brown and puffed. Allow to cool for 15 minutes.

Strawberries -- Around the time the casserole is pulled from the oven, combine strawberries, sugar and orange zest in a bowl. Allow to sit for about 15 minutes, until sugar is completely dissolved.

To serve -- Top slices of warm blintz with strawberries. Enjoy!

Pin It

Reader Comments (6)

Thanks for this recipe, my sister and I just won a casserole cook off with this bad boy. It really allowed us to push the boundaries within the casserole world. We added egg nog instead of milk to add some holiday flare and boost our points for originality. It came out really great.

December 22, 2011 | Unregistered CommenterLydia

Glad to hear you two won with the blintz! Egg nog sounds like a cool festive baking experiment.

December 28, 2011 | Unregistered Commenterblackjackbakehouse

Hi! I want to make this recipe this weekend but don't have a 13 in oval pan. Do you have any ideas on a good equivalent substitute? I didn't find any suggestions online.Thanks.

July 25, 2012 | Unregistered CommenterMartha

Hi Martha! I took another look at my casserole dish and realized it's really an odd length and width, so I checked out the volume instead -- 2 quarts! So much simpler that way! Changed it in the recipe instructions, too. Hope you enjoy the blintz casserole as much as we did!

July 25, 2012 | Registered Commenterblackjack bakehouse

can this be prepared the night before than baked in the morning?

August 14, 2013 | Unregistered Commenterjeanh

Hi Jeanh -- I'm not sure! It's a possibility though. I haven't done much with chilling cake batter ahead of time, partially due to my fear that chilling may affect texture and stunt the power of the baking powder. But it's worth a try! It would be awesome if that worked -- I love make-ahead anything! If you give it a go, I'd love to hear how it turns out! :)

August 14, 2013 | Registered Commenterblackjack bakehouse

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>