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Home » Blog » Recipes » Easy Cheese Blintz Souffle
RecipesDairy

Easy Cheese Blintz Souffle

Jamie Geller Test Kitchens • Mar 7, 2011 (Updated: Aug 20, 2019)
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easy cheese blintz souffle

Without making individual blintzes, this easy cheese blintz souffle is a nice dish to serve for brunch or any dairy meal.

easy cheese blintz souffle

Easy Cheese Blintz Souffle

Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Print Recipe Pin Recipe

Servings

6 Servings

Ingredients

  • 2 sticks melted butter
  • 1/2 cup sugar
  • 2 eggs beaten
  • 1 cup flour
  • 3 teaspoons baking powder
  • 1/2 cup milk
  • Pinch of salt
  • 1 teaspoon vanilla
  • 1 pound cream cheese
  • 1 pound cottage cheese
  • 2 eggs beaten
  • 1/2-1 cup sugar
  • Pinch of salt
  • Juice of 1 lemon

Instructions

  • Batter:
  • Mix batter in 1 bowl.
  • Filling:
  • Mix filling in another bowl.
  • Assemble:
  • Pour 1/2 batter in a 9 x 13 inch casserole dish.
  • Pour filling over batter.
  • Pour remaining batter over filling.
  • Bake 45 minutes in preheated 300 degree oven.
Category: Recipes
Cuisine: Middle Eastern · Israeli
Holidays: Shavuot
Diets: Dairy

About Jamie Geller Test Kitchens

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Comments

  1. rashi

    May 18, 2016 at 3:17 pm

    forgot one thing, the recipe serving size is 6 – but this definitely is for more than that.

    Reply
  2. rashi

    May 18, 2016 at 3:14 pm

    First of all, it was delicious. My husband smelled it as he walked in the door and couldn’t wait to eat it. I halved the recipe – as we are only 2 – which was easy enough and made it in a pie dish. I found the “use half” for the base and “half” for the topping a little challenging as it is hard to figure out half. I baked it at 350 for 45 minutes and it was done perfectly. One note: it is fattening, despite the cheese.

    Reply
  3. Tamar Genger MA, RD

    May 13, 2016 at 3:01 pm

    I would go with fresh fruit, but that is just me. I think it would be easiest to double it if you have a large pan, if not make 2. Let us know what you go with and share a picture if you remember.

    Reply
  4. Lorraine

    May 12, 2016 at 1:07 pm

    I have 15 people coming for brunch this week, is it better to make 2 of these or double the recipe so it’s bigger? I’m planning on serving it with fresh fruit however the original recipe I had were you use blintz eps was served with different flavored pie fillings. Hmm, so many decisions, so much good food!

    Reply
  5. Nadine Lehr

    Apr 6, 2015 at 8:43 pm

    I made this recipe exactly as written. When I checked it after 45 minutes, it was very soupy and had not set up at all. I had guests waiting to eat. Put it back in the oven and turned up the heat to 375. It’s now been in the oven 55 minutes and it’s still not set. I think this needs to be baked at 350 degrees for the 45 minutes???

    Reply

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