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 Yummy Recipes
 Enjoy this delicious cheesy dessert for brunch this spring. The batter and the filling for this light, crustless cheesecake can both be made a day or two in advance. Have an adult help you with this recipe.
Ingredients
Blintz Layer
- 4 eggs
- 1 cup 2% reduced-fat milk
- ½ cup low-fat buttermilk
- ¾ cup teaspoon vanilla extract
- 1 1/3 cups flour, all-purpose
- ¼ teaspoon salt
- ¼ cup butter, melted
Filling
- 3 ounces cream cheese, softened
- 2 eggs
- ¼ cup honey
- 1 finely grated lemon rind
- 1 teaspoon vanilla extract
- 8 ounces soft skim-milk farmer cheese
- 1 (16-ounce) carton low-fat cottage cheese
- 1 (16-ounce) part-skim ricotta cheese
Instructions
- Preheat oven to 350F.
- To prepare the batter for the blintz layer, combine eggs, milk, buttermilk, vanilla, flour and salt in a food processor; process until smooth.
- Pour butter into a 13-by-9-inch baking dish; swirl to coat. Tip baking dish to pour butter into batter.
- Process batter until very smooth, scraping down sides of bowl occasionally.
- Pour 1 ½ cups batter into baking dish and bake 10 minutes, or until set. Reserve remaining batter in a small bowl.
- To prepare the filling, combine cream cheese, eggs, honey, lemon rind, cinnamon, nutmeg, vanilla and about half of the farmer cheese in the food processor. Pulse until smooth, scraping the sides of the bowl once or twice; transfer to a large bowl.
- Stir in remaining farmer cheese, cottage cheese and ricotta cheese. Mixture will not be completely smooth.
- Spread filling over baked blintz layer. Whisk reserved batter a couple of times, and slowly pour over filling.
- Bake 35-40 minutes or until the top is puffed, set and starting to color. Let stand at room temperature for 10 to 15 minutes. Cut in squares and serve warm.
Used with permission. Recipe by James Boyce, “Relish Cooking with Kids,” August 2006. Visit www.relishmag.com for more.
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