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Blintz Soufflé with Warm Strawberry Sauce

This is a baked ricotta pancake type dish. The consistency is that of a cake with filling. One of my signature dishes!
Recipe chef is 1889 WhiteGate Inn in
Recipe courtesy of 1889 WhiteGate Inn & Cottage
Prep Time : 20 Minutes
Cook Time : 1 Hour
Yield : 8-10 people
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  • 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
  • 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

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.

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.

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.