Ingredients
- Filling:
- 1 lb. cottage or ricotta cheese, drained
- 8 oz. cream cheese, softened
- 2 egg yolks
- 1 T. sugar
- 1 tsp. vanilla
- Batter:
- 1 1/2 C. sour cream
- 1/2 C. orange juice
- 6 eggs
- 1/4 C. butter
- 1 C. flour
- 1/3 C. sugar
- 2 tsp. baking powder
- 1/2 tsp. cinnamon
- Fruit topping (I use raspberries and blueberries)
- Sour cream or whipped cream
Directions
- Filling: Using an electric beater or food processor, mix the cottage cheese, cream cheese, egg yolks, sugar and vanilla; set aside.
- Batter: Gradually add the sour cream, orange juice, eggs, butter, flour, sugar, baking powder, and cinnamon in a blender, in the order given.
- Pour half the batter into a greased 9×13″ baking dish. Gently spread the filling over the batter-it will mix a little. Pour the rest of the batter over the filling. Cover and refrigerate overnight. In the morning, bake at 350°F uncovered for 50 to 60 minutes. The casserole will be slightly puffed and golden in color. Set on a rack to cool, then cut into squares; top each portion with a dollop of sour cream and preserves and serve immediately. Serves 8.