Ingredients for Overnight Cheesy Brunch Blintz
- Cream Style Cottage Cheese
- 2 large egg yolks
- 1/4 cup granulated sugar (for the filling) + 1/3 cup granulated sugar (for the batter)
- 2 teaspoons vanilla extract (for the filling) + 1 teaspoon vanilla extract (for the batter)
- 1 cup mascarpone cheese (for the filling) + 1/2 cup mascarpone cheese (for the batter)
- 1 cup sour cream
- 2 large eggs
- 1/4 cup orange juice
- 2 tablespoons lemon juice
- Butter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- Powdered sugar for dusting (amount to taste)
- Maple syrup for serving (amount to taste)
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How to Make Overnight Cheesy Brunch Blintz
- Grease a 13 x 9-inch baking pan with butter.
- In a medium bowl, combine 16 ounces (2 cups) cottage cheese, 2 large egg yolks, 1/4 cup granulated sugar, 2 teaspoons vanilla extract, and 1 cup mascarpone cheese. Mix well and set aside.
- In a large bowl, whisk together 1 cup sour cream, 1/2 cup mascarpone cheese, 2 large eggs, 1/4 cup orange juice, 2 tablespoons lemon juice, 1/4 cup (1/2 stick) melted unsalted butter, and 1/3 cup granulated sugar until well combined.
- Add 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, and 1 teaspoon vanilla extract to the wet ingredients. Beat until just combined. Do not overmix.
- Pour half of the batter into the prepared baking pan.
- Drop spoonfuls of the cottage cheese mixture evenly over the batter. Gently spread to cover.
- Pour the remaining batter over the filling.
- Cover the pan tightly with plastic wrap and refrigerate for 8-24 hours.
- Preheat oven to 350°F (175°C).
- Bake the chilled casserole for 50-65 minutes, or until golden brown and puffed.
- Let cool slightly before sprinkling with powdered sugar and serving with maple syrup.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
65g
Fat
52g
Carbs
10g
