Blintz Soufflé with Warm Strawberry Sauce

1889 WhiteGate Inn & Cottage

173 E Chestnut Street , Asheville, NC 28801 USA


  1. Filling: 1 package (8 ounces) cream cheese 1 pint Ricotta cheese 2 egg yolks 1 tablespoon sugar 1 teaspoon vanilla Mix all of these ingredients in a large mixing bowl
  2. Batter: 1/3 cup butter, softened 1/3 cup sugar 6 eggs 1 cup flour 2 teaspoon baking powder 1 1/2 cups sour cream 1/2 cup orange juice 1 tsp. cinnamon
  3. Mix all of the above in a blender until thoroughly blended. Pour half of batter into a buttered 9 x 13 glass baking pan. Spread cream cheese filling over batter. Filling will be thick. Cover with remaining batter. Cover the dish with saran wrap and refrigerate overnight.
  4. Preheat oven to 350°. Bake for approximately one hour or until slightly golden on top. Cut into wedges and sprinkle with powdered sugar. Serve with strawberry sauce and additional powdered sugar.
  5. This will serve 8-10 people Warm Strawberry Sauce: 1/3cup sugar 1 pint strawberries Heat the fruit with sugar for approximately 30 minutes until slightly thickened. This can be prepared ahead of time and reheated. Serve separately with blintz soufflé.
About this recipe:

Blintz Soufflé with Warm Strawberry Sauce